- Earl S. (Tupperware) Tupper born (1907)
Vegan Lemon Cookies Recipe
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
- Pea and Ricotta Spread
- Savory Waffles with Ham, Cheddar & Brussels Sprouts
- Mussels Marinara
- Spicy Tofu Banh Mi Sandwiches
- Avocado Egg Salad
- Baked Tuna & Zucchini Cakes with Lemon-yogurt Dressing
- Split Pea Soup with Parmesan-thyme Crisps
- Baked Halibut à la Wolfgang Puck
- Swiss Chard and Mushroom Popover Bake
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!
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.