Soft & Chewy Vegan Lemon Cookies

On a 🌱 plant-based diet and craving for some dessert bites?
What about some tangy, light and refreshing 🍋 lemon 🍪 cookies that's also packed with beneficial goodness~

 

Soft & Chewy Vegan Lemon Cookies
(12 servings)

 

 

INGREDIENTS:
(A) 1 Flax egg (See instruction below)
(B)
2 cups Plain flour
2 tsp Cornstarch
1 tsp Baking soda
(C)
½ cup + 2 tbsp Sugar
¼ cup + 2 tbsp Refined coconut oil
⅓ cup Unsweetened oat milk
2 tbsp Lemon juice
2 tbsp *Carrot juice
Zest of 2 lemons
 

INSTRUCTIONS:

• Preheat the oven to 375F/190C and line baking pan with parchment paper.
• To make a flax egg (A), mix 1 tbsp flaxseed meal (ground flaxseed) with 3 tbsp water, set aside for 10 minutes.

• In a bowl, mix (B) well.
• In another bowl, mix (A) and (C) well.
• Pour the wet mixture into the dry mixture. Mix until thoroughly combined.

• Form 12 equal size of dough by using ¼ measuring cup or by hands, roll into balls, and flatten dough balls slightly on baking pan, spaced about 2 inches apart.

• Bake for about 10 minutes or until edges have just set and tops are just set. Do not overbake. Cookies will firm up as they cool.
• Let cookies cool for about 5 minutes on baking pan, and then transfer them on a wire rack to cool completely.

 
NOTES:
*Carrot juice is totally optional. It serves as natural food colouring and gives cookies a light yellow colour.
Keep cookies in an airtight container should last for up to a week or in freezer for up to 3 months.

 

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