Vegan Lemon Cookies Food

VEGAN LEMON COOKIES

Steps:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, stir together flour, sugar, soda, salt, and zest.
• Make a well in the center and fill with the liquid ingredients. If you're making the glaze with lemon juice, reserve 1 tablespoon of lemon juice for later.
• Stir together with a spatula until well blended.
• Drop the batter by tablespoons about 2 inches apart on a cookie sheet.
• Bake for 8-10 minutes.
• Prepare your lemon glaze by adding the ingredients to a bowl and mixing it with a spoon.
• When the cookies are completely cool, use a teaspoon to drizzle the glaze over the cookies.
• Store the cookies in an airtight container at room temperature for up to 5 days.

EASY VEGAN LEMON COOKIES (GLUTEN-FREE, ONLY 8 INGREDIENTS!)

Steps:

• I really recommend a cookie scoop for these, so they bake up perfectly round and puffy. Using a regular spoon they won't work quite the same and the batter is too sticky to roll into balls.
• To a large bowl, add the oat flour, almond flour, tapioca starch, salt, baking powder and coconut sugar. Whisk very well to ensure there are no lumps.
• To the same bowl, add the lemon zest and stir it in. I just zested the lemon right over the bowl.
• Add the syrup, lemon juice and vanilla and stir well for 1-2 minutes until it becomes thick and sticky.
• If your batter is already thick and holding shape with a cookie scoop, no need to chill the dough. But if it's kind of soft and loose, place the batter in the fridge to chill for about an hour. This is necessary so that the batter fluffs up and creates soft, cloud-like cookies, as you see in the photos.
• Due to different brands of almond flour being more fine or not, this can affect how they spread. Also, in addition, I live in a warm, humid climate, which also helps them spread well. If you are in a drier climate or want yours spread out more, slightly flatten the cookies before baking, not too much, just a bit.
• After the batter has chilled, preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper. Using a 1 1/2 inch cookie scooper, drop 12 cookie scoops onto the pan. They should hold their shape as in the photos. If you weighed correctly, they should hold. If your cookie scoops are not holding their shape (too runny), either your measurements are off or you didn't use a superfine almond flour, which will cause the batter to be too wet. This will make your cookies bake up flatter. If yours seems too wet, to where it is a bit runny, then add 2 more tablespoons of almond flour if your first cookie scoop is not holding it's shape. I did not flatten them at all and mine spread and puffed up as you see in the photos.
• Bake for about 10-12 minutes until the edges are just beginning to turn a warm golden brown. Mine were done at 12 minutes. Cool on the pan for 10 minutes and use a thin spatula to carefully transfer to cool completely on a rack. These cookies are best the first day. They are still good by the 2nd day, but they do become almost too soft and crumble some.

VEGAN LEMON COOKIES

Steps:

• Add the vegan butter and white sugar to the bowl of a stand mixer and cream them together. Add in the lemon extract and mix in well.
• Add the flour, baking soda and salt to a bowl and mix together. Then add the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part). Mix until crumbly.
• Add in the lemon zest and mix in.
• Then add in the soy milk and mix in very well. It will seem like it is too dry to form a dough, but get in there with your hands until it does. Only add more soy milk if you absolutely have to.
• Preheat the oven to 350°F (180°C).
• Break off pieces of the big ball of dough and roll them into balls and place onto a parchment lined baking tray. Aim to get 20 balls.
• Then flatten the balls either with a fork or by placing a square of parchment paper over a ball and flattening with the base of a glass.
• Place into the oven to bake for 12 minutes.
• When they are done they will be lightly browned on top but still very soft in the middle. Allow to cool on the tray and they will firm up as they cool.
• Prepare your lemon glaze by adding the ingredients to a bowl and mixing in with a spoon.
• When the cookies are completely cool, use a teaspoon to drizzle the glaze over the cookies.

VEGAN LEMON COOKIES

Steps:

• In a medium bowl, stir together flour, sugar, soda, salt, and zest.
• Make a well in the center and fill with liquid ingredients.
• Stir together until well blended.
• Drop by teaspoonfuls about 2 inches apart on a cookie sheet.
• Bake for 8-10 minutes at 350 degrees F.