Hint of Lime Cookies

Some very exciting news: tomorrow is my last day at my internship! On Monday, I will head back to class (until September… no summer vacation for me!) and I am so excited. However, this will mean that I’ll have a lot more to do and lot less time for herbivoress. 😦 BUT do not worry. I still plan to do my regular five posts a week and I just got a beautiful new camera for motivation!

I have to order a charger, but once that’s all squared away, expect some mediocre photos while I figure this puppy out!

But on to more important things….

Hint of Lime Sugar Cookies

makes 50 sugar cookies


4 C Flour

1 1/4 C Earth Balance

1 C Sugar

1 Flax “Egg”

1 tsp. Vanilla Extract

Juice & Zest of 1 Lime

1 tsp. Baking Powder

1/4 C Warm Water

To make your flax egg, mix 1 Tbsp. ground flaxseed and 3 Tbsp. of warm water in a small bowl and mix well with a fork. Set it aside. In a large mixing bowl, beat together the sugar and Earth Balance, until smooth.

Once smooth, add flax egg, vanilla, and lime juice & zest and beat well. Very slowly, add the flour and baking powder. The mixture will become extremely dry, but continue to mix until completely combined. Once mixed, slowly pour a small stream of the warm water while continuing to mix the dough. You may not need to use the entire 1/4 cup of water– add slowly, taking breaks to let the water combine with the dough. Once the dough becomes a (still slightly dry) mass, remove it from your mixing bowl, wrap in plastic wrap and refrigerate for an hour.

Preheat your oven to 350.

Flour a flat surface and a rolling pin and place chilled dough onto the surface. Separate the dough into four equal chunks and, one chunk at a time, roll the dough out to 1/4 inch thickness and cut into desired shape.

Place on a greased cookie sheet and bake for 8 to 10 minutes. If you want a soft, chewy cookie, remove at 8 minutes. If you want a crisp cookie, bake for 9 to 10 minutes.

These cookies are to die for.

They’re perfect in consistency and have just the right amount of lime.

Once the cookies cool, dust them with powdered sugar, and enjoy.


Peanut Butter Blossom Cookies

Originally, these were going to be a surprise for Mark. But because I am terrible at keeping anything from him, I sent him a picture of them as soon as I put them into the oven, so now I can share them with you!

Mark’s favorite cookies were always the Hershey’s Kisses Peanut Butter Blossom cookies, so when he listed cookies as one of the food items he missed, I knew I had to bake him a vegan batch of them.

Peanut Butter Blossom Cookies

makes about 20 cookies


Vegan Chocolate

Chocolate Molds of Choice (I used hearts!)

2 C All Purpose Flour

1 tsp Baking Soda

3/4 tsp Salt

1/2 C Smooth Peanut butter

1/2 C Chunky Peanut butter

2/3 C Maple Syrup

2 Tsp Brown Sugar

1/3 C Canola Oil

2 tsp Vanilla Extract

To make your chocolates for the centers, melt about 1/2 a cup of chocolate in the microwave on high for 60 seconds, stir, and nuke for another 45 seconds. Stir well and using a teaspoon, scoop melted chocolate into the mold. Put in the freezer for about 15 minutes, until solid.

While the chocolate is hardening, make the cookie dough. Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a medium sized bowl, combine flour, baking soda, and salt. In another larger bowl, combine peanut butter, maple syrup, brown sugar, canola oil, and vanilla. Mix until there aren’t any more chunks of peanut butter and mixture is smooth.

Then, slowly mix in the dry ingredients. Mix until completely combined.

Roll into golf-ball sized pieces and place them onto your baking sheet. Lightly flatten them so that they are about half an inch thick.

Pop your chocolates out of the molds and place one in the center of each cookie.

Use your palm to push them into the cookie and flatten the cookies a little bit more.

Bake at 350 just above the center of your oven for 14-16 minutes.

Let cool for about 10 minutes before eating, and for longer to get the chocolate to harden up again. If you want to speed up this process, refrigerate them for about half an hour.

These cookies turned out just how I remembered them– I used semisweet chocolate chips, but with rice milk chocolate these would be spot on.

Now for the hard part… I have to freeze them and not touch them because they will be accompanying me to London on Thursday!

I can’t believe my trip is only four days away!