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Vegan Lemon Cookies

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Vegan Lemon Cookies

I admit to loving lemon.  I prefer it to chocolate, which in our house makes me an outcaste.  These Vegan Lemon Cookies are right up my street.  Lemon zest and juice combine to make a light, cakey, zingy (is that a word?) cookie.  We don’t use Lemon Extract as I think it gives an odd, chemical taste. Also…I like to use the entire lemon – having a bald lemon or two hanging around isn’t ideal so we add the juice from one of the lemons to the recipe.  I hope you love our Vegan Lemon Cookies as much as I do!

Vegan Lemon Cookies

Lemon zest and juice combine to make a wonderful vegan lemon cookie - light and cakey. Preheat your oven to 350°F, 170°C
By: Allergymums
  • May 20, 2020
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Vegan Lemon Cookies Allergy Mums
Ingredients
  • 2 tbsp Demerara Sugar mixed with 2 tbsp Granulated Sugar for rolling the cookies in
  • 1/2 cup dairy free margarine
  • 3/4 cup Caster Sugar
  • Zest from 3 Lemons
  • Juice from 1 Lemon, or enough to make 1/4 cup fresh lemon juice
  • 1 tsp Vanilla Extract - I prefer paste
  • 1 3/4 cups self raising flour
  • 2 Tbsp Corn Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
Directions
Step 1
Mix the course sugars together, pop them on a plate for later
Step 2
Zest the lemons
Step 3
Juice one lemon and see if you get 1/4 cup juice, if you need to juice another lemon to make up 1/4 cup fresh lemon juice
Step 4
Cream the Caster Sugar and Margarine until a light yellow colour, and the mixture is a bit fluffy
Step 5
Mix in the lemon zest, juice and Vanilla
Step 6
Add in the flour, corn flour, baking powder and salt
Step 7
Mix to a pliable dough. Using a teaspoon roll the dough into balls, flatten slightly, and cover the the sugar mixture
Step 8
Put the cookies on a greased baking sheet and bake for about 10 minutes until lightly browned on the bottom. Cool on a wire rack.

If you fancy some Lemon in a cake form take a look at our lovely Vegan Lemon Cupcake Recipe.

Vegan Lemon Cookies Allergy Mums

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