La Croix Cookies

This is a play on 7up Cookies, which I have found to not be a popular baked good! MUCH to my surprise! I grew up having 7up Cookies always in my grandmas cookies jar so I did a quick google search just to see if anyone else had any recipes out for them, like I always do for new recipes, and I could only find ONE but they weren’t anything like these. I was shocked! I thought everyone grew up with these!!

Anyways, 7up isn’t healthy nor something we buy or consume on the regular but we DO always have La Croix in the fridge and we just happened to have the lime flavor stocked up! Which was perfect for this recipe. Plus, there are NO LA CROIX cookies either. What a shame! Think of the possibilities!

Let’s DO this! And promise ME you will do this because THEY ARE HEAVENLY!!!! I feel honored to take my grandmas famous recipes from her handwritten 3×5 cards to her recipe book pictured here and tweak them to fit our healthy lifestyle. You can see her original recipe up above and also the vanilla wafers I used in this recipe. You can also use gluten-free vanilla wafers to make this totally gluten-free.

La Croix Cookies

INGREDIENTS
COOKIE
2.5 CUPS OR ONE BOX OF VANILLA WAFERS (CAN ALSO USE GLUTEN FREE WAFERS) CRUSHED
1 CUP OF GLUTEN-FREE ROLLED OATS, PROCESSED INTO A FLOUR
1/2 CUP POWDERED SUGAR
1/4 CUP OF MELTED GRASS-FED BUTTER
1/2 CUP OF LIME LA CROIX
1/2 CUP CHOPPED NUTS (I USED BRAZIL NUTS HERE BUT WALNUTS ARE THE ORIGINAL AND SO YUMMY! BUT ANY OF YOUR FAVORITES WILL WORK.)
ICING
2 CUPS OF POWDERED SUGAR
2 TBS MELTED BUTTER
1/4 CUP LIME LA CROIX
1/4 TSP VANILLA
Directions
Preheat oven to 350 degrees.
Mix all of the cookie ingredients in a medium sized bowl with a spatula.
Roll into balls about 2 inches around and place on a non-greased baking sheet.
Bake for 12-15 minutes or until done.
Once done, pull out of oven and transfer immediately to wire racks over wax paper.
While hot, spoon the icing over the top of the cookies.
Let cool completely, the icing will pool on the wax paper and here’s what makes the cookies even better.
Take the pooled or excess icing that has hardened UNDERNEATH the cookies and scoop up and put on top of the cookies. It will meld into them and create a firm top. SO GOOD.
That’s it. Easy as 123 if you ask me. Now don’t eat them all, they are very high in sugar but so darn worth it!

Xoxo, Kasey