Join in the sweetness of today’s LunchBreakLIVE on JaneUnchainedNews with Maya Madsen of Maya’s Cookies. She’s thrilled to show us a simple and favorite recipe for delicious Gluten-Free, Vegan Shortbread Cookies in her own space to make cookies galore in SanDiego and provide space to other local vegan food entrepreneurs! Contributor Tracy Childs, Food For Life Nutrition and Cooking Instructor with Physicians Committee for Responsible Medicine/Director of Veg-Appeal and Co-Leader of PlantDiego had a great time visiting the new facility and tasting the cookies. You can find Maya at Mayascookies.com and Tracy at Veg-Appeal.com. Love Granola from Megan Kenarney Jolic and Bear Bars also are created here!
Tracy actually helped Maya transition to veganism. Maya had also watched many documentaries about veganism, and she conducted her own research. Having Tracy as a client when she was personal training, was the push she needed to take the leap to a plant-based diet! She and Tracy even teamed up and started holding vegan potlucks, sharing their recipes with everyone. Now, Maya has her own gourmet vegan cookie business. She ships her cookies all over the United States to the sweetest vegan customers she could ask for!
Tracy Childs reporting for Jane Unchained News Network.
Photos courtesy of Tracy Childs.
Camerawork by Steven Childs.
- In an electric mixer mix butter, sugar and vanilla until light and fluffy
- Add flour and mix at low speed until all ingredients and combine
- Scoop into 1 inch balls on a parchment-lined cookie sheet – 1 inch apart
- Bake at 350 for 12 minutes
- Once cooled, shake a little organic confectioners sugar on top, serve and enjoy!