Vegan Lemon Cookies Recipe

Vegan Lemon Cookies Recipe

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!

 

Ingredients

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 

Directions

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.

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.