Always looking to create new recipes that use real whole foods and are great for people with various allergies (dairy, eggs, gluten), I created 2 new recipes to share with you, starting with this one today! Although I don’t make cookies too often, I’m kind of in a cookie mood… I shared this other recipe last week for Vegan Hazelnut Banana cookies, and today, I’m sharing this delicious Healthy Lemon Thyme Shortbread Cookies recipe!
I’ve tested them with relatives and the feedback has been great, and even not being a huge cookie fan myself, I had to restrain myself from eating them by the handful. haha I am amazed at how easy they were to make too.
Now go on and get baking! Just make sure to wait until the cookies are cooled down before eating. hehe 😉
Lemon Thyme Shortbread | Vegan, Low-Gluten, Low-Sugar, GF option
A simple recipe to make healthy lemon thyme shortbread cookies that taste delicious! These are made without eggs or dairy. Perfect with a cup of tea!
- 2/3 cup organic vegan buttery spread (if you are not vegan or allergic to dairy, feel free to use organic butter)
- 1/2 cup unbleached organic cane sugar
- 1 Tbsp chia seeds mixed with 3 Tbsp water, mix and wait 5-10 mins
- 1 organic lemon (washed) juice and zest (It is extremely important to use organic lemons when using the zest in order to avoid eating the chemicals left on the skin)
- 1/2 tsp pure vanilla extract
- 1 cup organic brown rice flour
- 1/2 cup buckwheat flour
- 1/2 cup spelt flour or brown rice flour for gluten-free option
- 1/8 tsp sea salt
- 1/8 tsp thyme (dry)
- In a medium mixing bowl, using an electric mixer (handheld or standing), mix the buttery spread and the sugar until light and fluffy, then mix in the chia seeds, the fresh lemon juice, and the vanilla.
- Using a large rubber spatula or a spoon, add the flours and the salt and mix until it starts combining, then add the organic lemon zest and the thyme, and using your clean hands, mix the dough until it forms a ball, then divide in half and form 2 flatten discs.
- Wrap each of them in plastic wrap and put in the fridge for an hour or two, or in the freezer for 20-30 minutes.
- Remove from fridge or freezer, let warm up at room temperature for a few minutes, then work one of the dough disc at a time, on a clean floured surface, using a rolling pin, flatten the dough until about 1/4" thick.
- Use a small round cookie cutter or any shape you like, or even a small glass, and cut the cookies, placing each one on a large cookie sheet lined with parchment paper.
- Once you've cut all of them, mix the leftover dough with your hands to form another ball, then flatten it and cut more cookies. Keep doing that until you have no more dough left.
- Bake in a 350F oven for about 12-14 minutes, or until it starts ever-so-slightly turning brown on the edges.
- Remove from oven and let cool down for a few minutes, then transfer to a cooling rack and wait for them to be completely cool before eating, or before icing (totally optional, they taste just as good without icing).
- For the icing (optional):
- In a small bowl or a mug, mix 1/2 cup organic icing sugar with 1 tsp freshly squeezed lemon juice, 1 tsp spring or filtered water, and 1/8 tsp pure organic vanilla extract. Mix with a fork until the icing sugar is completely dissolved, then drizzle over the cookies using a small spoon.
- Let them dry for about 20 minutes before handling.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 64kcal | Fat: 3g | Sodium: 35mg | Potassium: 28mg | Carbohydrates: 8g | Sugar: 2g | Vitamin A: 160% | Vitamin C: 1.6% | Calcium: 4% | Iron: 0.3%
Join our Healthy Community!
Receive Tips, Recipes, our Newsletter
and get a free Guide!
Those look gorgeous! I agree with you about citrus – if you’re going to zest, go organic.
Thank you! 🙂
Sarah | (Cooking for) Kiwi & Bean says
These look INCREDIBLE, and I think I have everything I need to make them! Going to do that this weekend. I will be making them with the double dose of rice flour (or do you think I could use some millet or oat or sorghum maybe?) and I will report back!
Awesome! Thanks! I’m a big fan of mixing various flours for delicious flavours, so I’d say go for it, but I did love the brown rice flour texture mixed in with a bit of buckwheat (naturally gluten-free as well), I think oat or sorghum would soak too much of the moisture out and be too dry.
Angie @ Friday is Cake Night says
They look so pretty! Although I’m a wheataholic, I would totally try this recipe out! It’s quite catchy, Wheat free Wednesday 🙂
Help! I have been looking at your recipe for quite sometime and just made them tonight. I followed your recipe exactly as shown and my cookies came out dark brown and look very unappetizing. Your cookies came out so light and pretty. Any suggestions??
Hmm…. I have a feeling it’s the type of flour… I only use stone-ground flours, which makes the biggest difference. My buckwheat flour is very light and not dark, compared to most out there, which are milled in stainless steel mills. Sorry, that’s the only thing I can think of! I hope they taste good at least?
I’m not a fan of shortbread cookies but I tried these anyway. I actually really liked them. I think the icing is an important addition, I recommend making them with the icing!
very true, the icing really “tops” it off 😉