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.

Blood Orange and Rosemary Cornmeal Cookies [Vegan]

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Cooking Time



  • 180 gr. (6.3 oz. ) all-purpose flour 120 gr. (4.2 oz. ) cornmeal
  • 75 gr. (2.6 oz.) sugar
  • 1/4 teaspoon vanilla baking powder
  • 1 generous pinch of salt
  • 2.9 fl. oz. (85 ml.) sunflower oil
  • 1 medium sprig of fresh rosemary
  • Zest of 3 blood oranges
  • 1.3 fl. oz. (40 ml.) freshly squeezed blood orange juice
  • 1 1/2 tablespoons (25 ml.) unsweetened vanilla almond milk


  1. Mix all the dry ingredients, including the finely chopped rosemary, almond milk, and the orange zest. Add the oil and the juice, then mix.
  2. The dough should be crumbly and only stick together when pressed into a patty.
  3. Form 10 patties, then press them with a fork to give them a nice and rustic look.
  4. Bake for 10-12 minutes at 425°F with convection on.
  5. If you want them sweeter, dust them with powdered sugar after they have cooled down.


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