This is a recipe from my new cookbook memoir, Eating Again: The Recipes that Healed Me. The cookbook is coming out on February 8, 2022 with Helitrope Books.
These were some of my most successful quarantine cookies. When I took them to my friend Lydia, the daughter of a pastry chef from Naples, she asked me if she could buy a batch. And that’s when I began to realize I was onto something that made me very proud, and happy. Even though they are vegan, they are extremely buttery and crumbly like shortbread. The rosemary gives them a rustic, savory elegance that I love in a dessert. If these cookies were a building, they would be a warm mountain chalet, and the addition of the blood orange juice as a binder gives them a deep, penetrating, and unforgettable essence.
| Servings | Prep Time |
| 10 cookies | 10 minutes |
| Cook Time | Passive Time |
| 10 minutes | 10 minutes |
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This is a recipe from my new cookbook memoir, Eating Again: The Recipes that Healed Me. The cookbook is coming out on February 8, 2022 with Helitrope Books. These were some of my most successful quarantine cookies. When I took them to my friend Lydia, the daughter of a pastry chef from Naples, she asked me if she could buy a batch. And that’s when I began to realize I was onto something that made me very proud, and happy. Even though they are vegan, they are extremely buttery and crumbly like shortbread. The rosemary gives them a rustic, savory elegance that I love in a dessert. If these cookies were a building, they would be a warm mountain chalet, and the addition of the blood orange juice as a binder gives them a deep, penetrating, and unforgettable essence.
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- 180 grams all-purpose flour 180 gr. or 6.3 oz.
- 120 grams cornmeal 120 gr. or 4.2 oz.
- 75 grams sugar 75 gr. or 2.6 oz.
- 1/4 tsp vanilla
- 1/4 tsp Baking powder
- 1 generous pinch Salt
- 2.9 fluid ounces sunflower oil 2.9 fl. oz. or 85 ml.
- 1 medium spring fresh rosemary
- zest of 3 blood oranges
- 1.3 fluid ounces freshly squeezed blood orange juice 1.3 fl. oz. or 40 ml.
- 1 1/2 tbsp unsweetened vanilla almond milk 1 1/2 tbsp. or 25 ml.
- powdered sugar as topping (optional)
- Mix all the dry ingredients in a large bowl (including the finely chopped rosemary and the orange zest).
- Add in the oil and the juice, then mix.
- The dough should be crumbly and only stick together when pressed into a patty.
- Form 10 patties, then press them with a fork to give them a nice and rustic look.
- Bake for 10-12 minutes at 425°F with convection on.
- If you want them sweeter, dust them with powdered sugar after they have cooled down.
Learn more about my new cookbook, Eating Again: The Recipes that Healed Me.