Vegan Lemon Cookies Recipe
Vegan lemon cookies with the perfect balance of tartness and sweetness.
Equipment
- Hand Mixer or
Ingredients
- 2 Cups All Purpose Flour
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 tablespoon Lemon Zest (appoximately 2 lemons)
- 2 tablespoon Lemon Juice (approximately 2 lemons)
- 1 Cup Granulated Sugar
- ½ Cup Vegan butter, room temperature
- 3 Tablespoons Simply Eggless (or similar egg replacement for one egg)
Instructions
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt.
- Using a stand-mixer with the paddle attachment, begin creaming the vegan butter, lemon zest and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the egg replacement and lemon juice and mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Nutrition
Calories: 106kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 156mgPotassium: 21mgFiber: 0.3gSugar: 9gVitamin A: 11IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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