So let me set the scene. Imagine a crazy, haggard lady that may or may not have red hair and quite a few freckles and the worst dark circles ever right now with a ragged top knot bun, old saggy stretched out yoga pants and copious amounts of gluten free flour and beet sugar and waaayyyy too much coconut oil, well, pretty much everywhere. Glamorous, no?

Gluten free Vegan Lime Meltaways

I have been busting a move on my new book I am writing and I had sort of spun out of wack. Between that, and like 1 million other things and just being a mom and including a 7 year old that had strep throat last week (read NO SLEEP) I think I started to scare my loved ones ☺

Basically, last minute, my beloved hubby whisked me off for a couple days so I could clear my head and re-charge (God. Bless. Him.). Turns out it was JUST what I needed. We are in the midst of a few beautiful and relaxing days in Deer Valley, Utah where I have never been but am rather amazed at.

Gluten free Vegan Lime Meltaways

We skied today and watched a movie and then roasted marshmallows at the S’mores bar at our hotel (yessssss) and then drank Spiked Apple Cider and played Scrabble in front of the fire. Pretty much awesome for me. Tomorrow I am going to the spa and we are going bowling. Yes. We are 178 years old.

Gluten free Vegan Lime Meltaways

Sometimes we need to press restart, right? And then I will go home and all will be right with the world. And I will bake cookies with my kiddos. These were a request from Coco after I made this a few weeks ago. They were one of my favorite Christmas Cookies before I went GF, so this was a fun and delightful little challenge for me and I am super happy with the results! Enjoy!

 

Recipe: Lime Meltaways (Gluten Free and Vegan)

*If you are not GF or Vegan, just sub out for AP flour and regular butter. Plus omit the xanthum gum)

Ingredients

  • 11 tablespoons vegan butter at room temperature
  • 1 ¼ cups powdered sugar
  • 2 limes zest
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • 2 ¼ cups gluten free all-purpose flour (I always use Bob’s Red Mill GF AP flour)
  • 1 tablespoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon xanthum gum
  • 2/3 cup powdered sugar

Instructions

  1. In the bowl of a standing mixer, cream together the vegan butter and powdered sugar until fluffy. Add the zest, lime juice and vanilla extract and beat until well combined.
  2. In a separate bowl, combine the dry ingredients and then add them to the standing mixer. Combine until you have a thick sticky dough.
  3. Get out a sheet of wax paper and put all of the dough in the center of the wax paper. Use the wax paper to shape the dough into a log, rolling the wax paper tightly around it. My cookie dough log wound up about a foot long and about 2 inches across.
  4. Freeze the log of dough for about an hour.
  5. Preheat the oven to 350 degrees and prepare two sheet pans with silpats or parchment.
  6. Slice the log into cookie rounds that are about 1/4-1/3 inch thick. Take each cookie dough round and generously dredge it in powdered sugar.
  7. Place the cookies on the sheet pans and bake them 10 minutes. Let cool slightly before removing from the sheet pans.

Preparation time: 1 hour(s) 15 minute(s)

Cooking time: 10 minute(s)

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Categorized: Dessert, Holidays, Recipe Index, Vegan
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So let me set the scene. Imagine a crazy, haggard lady that may or may not have red hair and quite a few freckles and the worst dark circles ever right now with a ragged top knot bun, old saggy stretched out yoga pants and copious amounts of gluten free flour and beet sugar and waaayyyy too much coconut oil, well, pretty much everywhere. Glamorous, no?

Gluten free Vegan Lime Meltaways

I have been busting a move on my new book I am writing and I had sort of spun out of wack. Between that, and like 1 million other things and just being a mom and including a 7 year old that had strep throat last week (read NO SLEEP) I think I started to scare my loved ones ☺

Basically, last minute, my beloved hubby whisked me off for a couple days so I could clear my head and re-charge (God. Bless. Him.). Turns out it was JUST what I needed. We are in the midst of a few beautiful and relaxing days in Deer Valley, Utah where I have never been but am rather amazed at.

Gluten free Vegan Lime Meltaways

We skied today and watched a movie and then roasted marshmallows at the S’mores bar at our hotel (yessssss) and then drank Spiked Apple Cider and played Scrabble in front of the fire. Pretty much awesome for me. Tomorrow I am going to the spa and we are going bowling. Yes. We are 178 years old.

Gluten free Vegan Lime Meltaways

Sometimes we need to press restart, right? And then I will go home and all will be right with the world. And I will bake cookies with my kiddos. These were a request from Coco after I made this a few weeks ago. They were one of my favorite Christmas Cookies before I went GF, so this was a fun and delightful little challenge for me and I am super happy with the results! Enjoy!

 

Recipe: Lime Meltaways (Gluten Free and Vegan)

*If you are not GF or Vegan, just sub out for AP flour and regular butter. Plus omit the xanthum gum)

Ingredients

  • 11 tablespoons vegan butter at room temperature
  • 1 ¼ cups powdered sugar
  • 2 limes zest
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • 2 ¼ cups gluten free all-purpose flour (I always use Bob’s Red Mill GF AP flour)
  • 1 tablespoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon xanthum gum
  • 2/3 cup powdered sugar

Instructions

  1. In the bowl of a standing mixer, cream together the vegan butter and powdered sugar until fluffy. Add the zest, lime juice and vanilla extract and beat until well combined.
  2. In a separate bowl, combine the dry ingredients and then add them to the standing mixer. Combine until you have a thick sticky dough.
  3. Get out a sheet of wax paper and put all of the dough in the center of the wax paper. Use the wax paper to shape the dough into a log, rolling the wax paper tightly around it. My cookie dough log wound up about a foot long and about 2 inches across.
  4. Freeze the log of dough for about an hour.
  5. Preheat the oven to 350 degrees and prepare two sheet pans with silpats or parchment.
  6. Slice the log into cookie rounds that are about 1/4-1/3 inch thick. Take each cookie dough round and generously dredge it in powdered sugar.
  7. Place the cookies on the sheet pans and bake them 10 minutes. Let cool slightly before removing from the sheet pans.

Preparation time: 1 hour(s) 15 minute(s)

Cooking time: 10 minute(s)

Recipe by Heather Christo (http://heatherchristo.com)