Healthy Vegan Lemon Cookies
Make this delightfully chewy, nutty treat in 20 minutes and only one bowl! Almond butter meets fresh lemon juice to create a perfectly balanced bite.
Ingredients
- ½ cup oat flour 55 g
- 1 cup almond flour 110 g
- 2 tbsp cornstarch
- 2 tbsp almond butter
- 2 tbsp soy milk
- 3 tbsp granulated sugar
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Lemon drizzle
- 2 tbsp lemon juice
- 2-3 tsp agave syrup
- 2 tsp almond butter
Instructions
- In a large bowl, mix the oat flour, almond flour, cornstarch, sugar, lemon zest, baking powder, and salt. Make sure there are no lumps.
- Add the wet ingredients (lemon juice, soy milk, almond butter) and stir until a thick and sticky dough comes together.
- Cover the bowl with cling foil and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350° F (175° C) and line a baking sheet with parchment paper.
- Scoop 1 ½ tablespoons for each cookie and roll into a ball, then line on the sheet. Gently press to flatten. Leave a 2-inch space between each cookie ball.
- Bake for 10 to 12 minutes until the edges turn golden, checking them frequently, so they don’t burn.
- Remove from the oven and let cool on the sheet for at least 5 minutes, then transfer to a cooling rack and let cool completely.
- In a small bowl, mix the lemon drizzle ingredients. Then decorate the cookies and serve.
Notes
- Store leftovers in an airtight container at room temperature for 4-5 days.
- Feel free to include the suggested add-ins if you want!
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 101mg | Fiber: 2g | Sugar: 7g