Vegan Lemon Meringue Cookies

The weather is getting warmer and the sun is shining more. As summer approaches, we wanted to create a sweet, light treat, and these lemon meringue cookies are exactly that! How did we make those vegan? Well, it was more simple than you may think. Have you heard about aquafaba? It’s the liquid that’s left over from soaked garbanzo beans, but that bland description doesn’t do it justice. This “bean water,” combined with cream of tartar, can be whipped into something that resembles whipped egg whites. Using just a few ingredients and less than 30 minutes of prep time, you can make a delectable and classic vegan meringue. We baked the meringue into cookies, but you could likely use it as the meringue for a Baked Alaska or create a pavlova from it instead–the options are endless! Here is how we did it:

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Vegan Coconut Macaroons


Coconut macaroons are one of my favorite cookies. Who knew you could just skip the eggs and make a deliciously healthy version with only 5 ingredients and next to no effort! A no compromise vegan, gluten-free cookie, I am hooked. Here is the recipe:

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Sesame Tahini Cookies


Another big step in vegan cookie-making. At least for me. Admittedly, I don’t bake cookies often so it takes a few tries for me to experiment and get the right taste/texture/form. These cookies came out really delicious, soft on the inside and with a nice crunch on the bottom and a really robust structure. It doesn’t crumble away, until it is in your mouth, melting away into a tastegasm.

I find sesame seeds to be incredibly delicious, to the point of being addictive, in a good way. I’ve been having a lot of fun playing around with them in sweets, starting with a brand new granola flavor I developed last week (it will be available in very soon!)

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