Vegan Lemon Cookies Recipe
Daily Value: 9%
Kidney-Friendly, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||5µg||1%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
If you're not a vegan, you won't miss what's not in these light, lemony cookies! At first pass I used granulated white sugar for these cookies, only to learn many vegans don't use refined sugar. I suggest using turbinado (also known as raw) sugar.
The batter may seem too wet for cookie dough, but resist the urge to add more flour. You won't regret it!
1-1/2 cups flour
1/2 cup turbinado (raw) sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
Zest of half a large lemon (more if you prefer)
Juice from half a large lemon
1 tablespoon maple syrup
1/4 cup applesauce mixed with 1/2 teaspoon baking powder (as my egg replacement)
Extra sugar to coat cookies prior to baking
Preheat oven to 375 degrees F.
In a large bowl, mix the dry ingredients together and sift.
In a small bowl, mix the applesauce and baking powder together.
Mix the remaining wet ingredients together in a medium-sized bowl and add the applesauce mixture to it. Stir well.
Stir the wet ingredients into the dry ingredients, a little at a time until combined.
Form the dough into a large ball.
Add about 1/4 cup sugar (add more as needed) into a shallow bowl.
Form small balls from the dough, about 1-1/2-inch in diameter. Roll the cookies in the sugar to coat.
Place cookies on an ungreased cookie sheet and flatten them a little with your fingers.
Bake for 7-9 minutes.
Makes about 20 cookies.
Recipe DetailsServings: 12
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