These Lemon Cookies With Thyme are Mouthfuls of Spring Sweetness

Vegan Gluten-Free Lemon Cookies with Thyme
iStock/manyakotic

When spring rolls around, many find the rich, decadent treats of winter are no longer appealing. Instead, a citrusy sweet is appealing to the palette. Plus, there’s no denying that lemon cookies such as these taste sensational after eating a spring dish like an artichoke or lemon asparagus pasta.

Get into the swing of spring with these refreshing lemon cookies with thyme. These crunchy gluten-free shortbread cookies have a tangy twist and herby flavor that’s ideal for the season. Pair them with a mug of herbal tea for the perfect afternoon treat.

Lemon Cookies Ingredients

While thyme may not seem like a traditional ingredient in a dessert recipe, its uniqueness only elevates this recipe. My first foray into baking with thyme was when I made vegan lemon thyme cupcakes. I found the recipe in a cookbook and thought they were so beautiful, I had to try my hand. Upon completing the recipe, I fell in love with the herby flavor.

The aromatic herb not only made the dessert more aesthetically pleasing, it also highlighted the lemon and coconut flavors in the cupcakes. The creamy quality of the coconut balanced out the strong taste of thyme while the lemon provided a zesty juxtaposition. The flavors led me to experiment more with baking with thyme.

It quickly turned out that thyme and lemon are an unstoppable duo. In this shortbread cookie recipe, the two ingredients once again seamlessly meld together to form an addictive treat. Luckily, thyme is in its peak season now through fall so it’s the perfect moment to experience the magic yourself with this lemon thyme cookie recipe.

Buying The Ingredients

If you don’t grow your own thyme, then your next best bet is the farmers market. That’s where you’ll find the freshest herbs suited for cooking and baking. While you’re there, pick up your lemons. If you have a strong sweet tooth, reach for Meyer lemons which have the sweetness you crave.

As for flour, I recommend using Bob’s Red Mill Gluten-Free All Purpose Flour. It’s my go-to for gluten-free baking as it tends to work with nearly every recipe. If your dough is on the dry side, which can happen when gluten-free baking, just add water a teaspoon at a time until it is pliable.

Vegan Gluten-Free Lemon Cookies with Thyme Recipe

Vegan Gluten-Free Lemon Cookies with Thyme Recipe

Ingredients

  • ½ cup vegan buttery spread such as Earth Balance
  • ⅓ cup organic cane sugar
  • 1 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme, minced
  • 1¼ cups gluten-free all-purpose flour
  • ¼ teaspoon sea salt

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a baking mat.
  2. Add vegan butter and cane sugar to a large bowl. Using an electric hand mixer, beat until the mixture is light and fluffy, about two minutes.
  3. Add lemon juice, zest, and thyme and beat for an additional minute. Add gluten-free flour and sea salt and mix until just combined.
  4. Transfer dough out onto a flat surface such as a large baking mat sprinkled with gluten-free flour. Roll the dough out onto the floured surface and press until it’s about ¼ inch thick. If the dough is too difficult to work with, chill for 15 to 30 minutes in the refrigerator until it can easily be molded into shape.
  5. Using cookie cutters, cut dough into desired shapes and transfer to the prepared baking sheet. Bake for ten to twelve minutes, rotating halfway through. Cookies will be done baking once lightly golden around the edges.
  6. Serve immediately or store in an airtight container for up to five days on the counter. Enjoy!

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Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Vegan and Gluten-Free Strawberry Rhubarb Crisp Recipe: Sweeten Up Your Spring!

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Spring Picnic Bread

Picnic season is finally upon us and we are kicking it off with two new favorite things. The first one is a bike and the other is a bread.

We have been dreaming of a Danish cargo bike for years and years, and last month we finally splurged on this one. It’s the perfect vehicle for us because we can fit all three kids in it with seatbelts and all. It’s ideal to bring home heavy grocery bags with. And it’s environmentally friendly. All practicalities aside, it is also so much fun to ride around with and we are roaming from playground to picnic spots without a hitch. Just packing a few blankets, a big smoothie, a rhubarb compote and this beauty of a bread.

We created this recipe for all type of picnic situations. We wanted something spring-y and savory that tasted awesome and could manage a bumpy bike ride. It’s basically like a savory muffin that we bake in a sheet pan. It serves many, is easy to make, super moist and flavorful and you can make lots of variations on it (although I love the look of thinly shaved asparagus on top).

Needless to say, this is also ideal for a brunch or or other weekend gatherings.


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Just like a foccacia, the bread is just a base and you can play with all the toppings. Here are a few suggestions:
• Swap some of the potatoes with grated carrots, parsnip or swede.
• A teaspoon of mustard in the batter would add some complexity to the flavor.
• Add lots of different fresh herbs to the batter.
• Olives or capers could be good on top. Spinach could also be used instead of asparagus.
• You can use a dairy free yogurt instead of buttermilk and leave out the feta cheese if you prefer it dairy free.
• We haven’t tried a vegan version but replacing the eggs with chia eggs (1 egg = 1 tablespoons chia seed + 3 tablespoons water) has worked for us on similar recipes.


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Asparagus & Potato Picnic Bread
Serves 12

Dry Ingredients
100 g / 1 cup oat flour (or the same amount rolled oats, blitzed into flour in a food processor)
100 g / 3/4 cup rice flour (or buckwheat flour or spelt flour)
1 1/2 tsp baking powder
1 tsp sea salt flakes

Wet Ingredients
3 free-range eggs
125 ml / 1/2 cup olive oil or coconut oil, at room temperature

125 ml / 1/2 cup cultured buttermilk (or yogurt or plant-based yogurt)
1-2 spring onions
3-4 potatoes (2 cups / 250 g)
100 g feta cheese

Topping
3 raw asparagus
1/3 cup pumpkin seeds
2 tsp quality olive oil
2 tsp honey
a handful chive

Preheat the oven to 180°C / 350°F bake mode and grease a 30 x 22 cm / 12 x 9 inch tray or line it with parchment paper.

Add all the dry ingredients to a large mixing bowl and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients.

Whisk eggs in a separate bowl, then add oil and buttermilk. Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the wet mixture along with the onion. Crumble in half of the feta cheese. Give it a good stir and then pour the wet mixture into the bowl with the flours. Use a wooden spoon or spatula to combine the batter and then pour it onto the tray.

Use a peeler to shave the asparagus into thin ribbons and spread them out over the batter. Crumble the remaining feta cheese on top. Combine pumpkin seeds, oil and honey and sprinkle them on top as well, along with the chive.

Bake for approx. 40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days.

Great to bring on a picnic and serve with a tangy rhubarb compote or chutney.

Enjoy!


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23 Healthy and Simple Recipes That Are Perfect for Spring

Andrew Purcell; Carrie Purcell

Every year, there comes a moment when I just can’t with winter anymore. Usually this happens sometime around the beginning of April, when it should absolutely not be snowing for the 500th time, and the last thing I want to eat is another bowl of sweet potatoes—or any winter produce, for that matter. During these dark times, the only thing that keeps me going is the promise of spring, and especially all the fresh fruits and veggies that come with it.

I love cooking seasonally for so many reasons, but mainly because it’s an easy way to switch up my eating routine, save a bit on groceries, and eat foods when they’re at their peak deliciousness. During the spring months, things like spinach, strawberries, and beets are all at their cheapest and most flavorful, and cooking with them is the perfect way to cleanse your palate when you cannot stand the thought of another hearty winter meal.

These 23 recipes take advantage of all the different spring fruits and veggies in exciting ways that will make you forget winter even happened. Get ready for lots of bright salads, green pastas, and red fruit-filled baked goods. And while you’re at it, enjoy the weather, too.

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