The currents and tides of life are quite interesting. One second you can be really into doing one thing, and then the next day you’re after another. This is true and false for my blogging. I’ve never lost interest in blogging over the past year since starting, but at the same time my desire to create content on a more frequent basis has varied greatly. Recently, however, I can’t seem to get enough of the recipe testing, photography, blogging process and I think thats in part to finally starting to feel like I have even the slightest clue about what I am doing.
Isn’t it interesting how it can be easy to avoid the things we find difficult or feel like we are still a work in progress with. One of the reasons I started feeling inspired to create content again, was after coming to the realization that we aren’t born with skills, we have to learn them. Whether its riding a bike, learning to cook, how to play an instrument or taking stylized photographs of food, its all a process. I think we put too much pressure on ourselves to be experts at things with novice amounts of time or energy put into it. SO if you’ve been holding back from doing an activity because you feel like you aren’t as good at it as you want to be, remember, the only way to improve at something is to keep trying, and trying and learning and practicing.
But enough about life! I know what you really came here for was the sandy, buttery cookie you saw in the photo above, so I won’t keep you from it any longer. Today I give you Lemon Rosemary Tea Cookies! This recipe was inspired by the fact that I had an package of rosemary that needed to be used ASAP. I want to start growing my own rosemary, but for now, I still buy from the store.
I thought about calling these Lemon Rosemary Shortbread Cookies, but given the lack of both butter and regular flour, I decided against it in attempt to not have the pastry world hunting me down. That being said: I think I can fairly call these a really delicious vegan and gluten free shortbread alternative, in regards to their savory flavor and crispy/crumbly texture. Yes you heard that right, these cookies are vegan and gluten free!
Technically you could whip these up in just one bowl if you are short on bowls or just didn’t want to dirty more dishes. If you want to do the one-bowl technique, make the flax egg first, then add the coconut oil, maple syrup and vanilla, followed by the dry ingredients. That being said, I can’t attest to the texture or consistency of the dough when adding the dry ingredients separately since I used tapioca flour with the almond flour. If you do, I would suggest to add the flours in an alternating fashion to ensure a more even concentration of the flours.
This was the first time I baked with tapioca, and I was quite pleased by what it did for the recipe. Adding the tapioca allowed for the cookies to lightly crisp up, and gave them a more crumbly texture than having just used almond flour.
The major flavors of this cookie is the lemon and rosemary. Add the lemon juice and zest to the wet ingredients, and you can add the chopped rosemary in with the dry ingredients. Adding the lemon and rosemary into the dough at the end also works just fine. Typically I bake with 1/4 tsp of salt but I upped it to a 1/2 in this recipe to give it more of a shortbread-y flavor.
This cookie is perfect for any time of the year. The freshness makes them great for spring or summer, but I also associate rosemary anything with fall and winter. You can serve and eat them on their own, or you can sprinkle them with a sugared rosemary sprinkle (recipe below) or top them with a lemon glaze. Whether you plan to make these now or later, I would definitely pin/save them for christmas baking as well!
Lemon Rosemary Tea Cookies (Vegan + Gluten-Free)
Makes 15 Cookies
- 1/2 cup coconut oil, softened
- 1/4 cup maple syrup
- 1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour/starch
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp lemon juice
- ~1 tsp lemon zest
- 1 tbsp fresh chopped rosemary
- Preheat the oven to 375 degrees.
- Make your flax egg by combining 1 tbsp ground flax with 2.5 tbsp water.
- In a bowl, combine almond flour, tapioca, sea salt, baking soda, and fresh rosemary. Whisk to combine.
- In a large mixing bowl, beat softened coconut oil, maple syrup, flax egg, and vanilla for about 2 minutes with an electric mixer (hand or stand).
- Add lemon juice and lemon zest. Continue to beat for 30 more seconds.
- Fold in flour mixture with a wooden spoon or rubber scraper and continue mixing until a dough forms.
- Scoop out and form the dough into 1.5 inch balls and arrange them on a parchment paper lined baking sheet. Lightly press down on the top of each ball with a fork.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let cool for 10 minutes before serving.
Optional sugared rosemary sprinkle: For a little sparkle and added sweetness, combine 1 tbsp organic cane sugar and 1 tbsp fresh chopped rosemary in a food processor and pulse for 1 minute. Sprinkle lightly over the cookies.
Thank you so much, as always, for taking the time to read this recipe! If you love this one, be sure to pin it for future use! And if you share this or any other recipe to Instagram, tag @mindingmysoul or #mindingmysouleats. Please always feel free to reach out with comments, questions or to just say hey!
happy, healthy living. x Megan