At Your Own Pace - December 2023


Illustration: Marigold (Tagetes)

Edible flowers can automatically elevate a simple dish or beverage. You can add them to salads, and also use them to make infusions or sugars for drinks. Though commonly utilized for for their beauty, color, and taste, edible flowers have the best calming benefits when made into tea. Marigolds have a long history as an herbal remedy, as they contain lots of antioxidants, and have antimicrobial and anti-inflammatory properties. This time, we’ll add them into a vegan cookie recipe that’s perfect for the holiday season.


  • 1 cup Gluten-free Baking Flour
  • 1/2 cup Cornmeal
  • 1/3 cup Monkfruit Sweetener
  • 1/8 tsp Sea Salt, finely ground
  • 1/2 cup Vegan Butter, softened
  • 6 stems of fresh Marigold Flowers and Leaves
  • 1 cup of Water


  1. Wash, clean, and dry the fresh marigold flowers and leaves.
  2. Divide the leaves and flowers into 3 parts: 1 part for the cookie batter, 1 part for tea, and 1 part for decoration.
  3. Take the bunch for tea and steep in in a cup of boiling water for about 10 minutes. Strain, and then chill the tea.
  4. Take the bunch for cookies, and chop them up into small pieces.
  5. In one bowl, mix the dry ingredients together: GF flour, cornmeal, chopped marigold, and salt.
  6. In another bowl, combine the softened butter with the sugar.
  7. Using a fork, add the butter mixture into the dry ingredients, mashing it into the mixture.
  8. Once incorporated, use your hands to knead the mixture until you are able to form a small dough.
  9. Wet the mixture using the chilled tea, by adding 1 teaspoon at a time.
  10. Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for about 15 minutes.
  11. Preheat your oven to 190 degrees Celsius.
  12. Take your dough ball, and roll it out to about 1cm thickness. Use a cookie cutter or glass to cut out shapes. Place the cookies on a parchment-lined baking sheet.
  13.  Here’s the fun part: Decorate the top using the marigold petals and leaves.
  14. Remember to chill the cookies for another 10 minutes before baking.
  15. Once chilled, bake for about 9 minutes, or until the bottom and edges of the cookies turn light brown.
  16. Let the cookies cool to room temperature before transferring them.
  17. Serve them at your holiday get-togethers, or pack them and give them out as gifts!

Illustration, Pattern and Recipe by Alessandra Lanot |

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