I love to garden. For the past few years I have not grown tomatoes. I found it really hard to have a vegetable garden without tomatoes. So this year I planted a few plants and have been giving the tomatoes to friends.
I try to take a turn through the garden multiple times a day and enjoy taking my morning coffee or an afternoon snack out to enjoy while watching the pollinators buzz around.
These little sugar cookies are so wonderful and they are good coated with sparkling sugar or without the crunchy coating. These are definitely one of those “people will never know” food allergy friendly treats.
You know the sadness that takes over you in the line at Starbucks as you look at all the pastries in the case knowing you can’t eat any of it…. That feeling must be why I’m always trying recipes for things I see in that case at Starbucks. Or in this case those little bags by the register at Starbucks.
I have to admit I was intimidated by this recipe. The resting and refrigerating make me think this recipe is too fussy to make, but it is pretty easy.
I do find it is best to let the eggs come to room temperature. And I melt the Earth Balance in the microwave and let it sit until it is room temp.
The batter is really thick. But there are so few ingredients I like to hand stir this recipe instead of use my mixer.
I use a small disher to fill the molds, and usually have enough to make two pans worth.
I hope these will make it easier to stand in line at Starbucks. Enjoy! -SB
We are obsessed with Taco Tuesday at our house. It is “Awesome”! I wanted a dessert for this weeks taco night and decide to make Mexican Wedding Cookies.
I love these crumbly balls of goodness. Of course this version is free of nuts, gluten and dairy. I used raw pumpkin seeds, but roasted would be good too. I’ve made these before with sunflower seeds and they were wonderful. I like to enjoy these cookies for an afternoon snack with coffee.
I also love that these are made completely in the food processor. It makes these really easy to make. The longest part of this recipe is the cooking time. But they are worth it. Enjoy!
I love these cookies! They are so easy to make and who doesn’t like a chocolate cookie? These are great anytime of year but are an easy recipe to take to a cookie swap. They are dairy free, gluten free, soy free and nut free.
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 egg whites at room temperature (you can also use egg whites in the box!)
1 Tablespoon vanilla extract
1 cup chocolate chips (we use Trader Joe’s semi-sweet)
Preheat oven to 350 degrees F
Line a cookie sheet with a silpat mat or parchment paper
In a bowl mix together powdered sugar and cocoa
Add the egg whites slowly. If the dough is too runny the cookies will spread out too much as they cook. They will still be yummy, just not in circular form.
Once the dough is wet but not runny add the vanilla and chocolate chips. Stir until the chips are incorporated throughout.
Scoop batter into mounds about two tablespoons in size onto the prepared baking sheet.
Bake in oven for 13-15 minutes until the tops are shiny and cracked.
Remove from oven and cool for a few minutes on baking sheet before transferring to a plate to finish cooling.