Lemon Zest Coconut Sugar Cookies (with instead of lemon zest (organic if possible))
This formula keeps fat moderate and sugar lower than classic cookies while still giving structure and flavor.
- Time
- 10 to 12 minutes
- Servings
- 14–16 cookies
Ingredients
- 180 g all purpose flour
- 40 g almond flour
- 80 g coconut sugar
- 70 g vegan block (room temperature, not melted)
- 1 egg
- 2 lemons lemon zest (organic if possible)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
- 1 to 2 tbsp milk of choice if needed
Steps
- Preheat oven to 175°C and line a tray with baking paper.
- In a bowl, cream the vegan block and coconut sugar until smooth and slightly fluffy. About 2 to 3 minutes.
- Add egg, lemon zest, lemon juice and vanilla. Mix until combined.
- In another bowl, whisk flour, almond flour, baking powder and salt.
- Add dry ingredients into the wet mixture. Mix gently until a soft dough forms.
- If the dough feels too dry, add 1 tablespoon milk. It should be soft but not sticky.
- Scoop tablespoon sized portions, roll lightly and place on tray. Flatten gently with your fingers.
- Bake 10 to 12 minutes. Edges should be lightly golden but center still soft.
- Cool on tray 5 minutes, then transfer to rack.
