Soft + Chewy Vegan Lemon Cookies

These gluten-free cookies are soft, chewy and seriously delicious. They’re full of fresh lemon flavour and they’re similar to classic sugar cookies but super lemony and completely plant-based.You can use poppy seeds as a topping, but we like to use chia seeds for the health benefits.

INGREDIENTS:

DRY:

2 cups brown rice flour (can use any gluten free flour blend)

1/2 cup arrowroot starch (can also use potato starch)

1/2 cup almond flour

1 tsp xanthan gum

1 tsp baking soda

1 + 1/2 tsp cream of tartar

1/2 tsp salt

zest from one large lemon

optional: 2 tbsp chia seeds + some for topping

WET:

2 flax eggs (2 tbsp flaxseed + 6 tbsp water)

1/2 cup vegan butter, melted

1 cup cane sugar

1/2 tsp vanilla

juice from one lemon

optional: 10 drops pure lemon oil

METHOD:

1 - Make the flax eggs using a small whisk to combine, let sit 5-10 minutes until thickened. Heat oven to 350°F and line a baking sheet with parchment paper.

2 - Stir brown rice flour, arrowroot starch, almond flour, xanthan gum, baking soda, cream of tartar, salt, lemon zest and chia seeds in a medium bowl.

3 - In a large bowl cream together the melted butter, cane sugar, vanilla, lemon juice, lemon oil, and flax eggs. Slowly add the dry mixture to the wet mixture until well combined.

4 - Spoon the mixture onto the sheet creating 1 - 2 inch sized balls, and flatten them down a bit with your hand, leaving some space between each cookie. Top with some extra chia seeds if desired. 

5 - Bake for 7 - 8 minutes. Keep in mind there are no raw eggs in this recipe, so you can’t under cook them. It’s all about your preference. We find 7 - 8 minutes is perfect in our oven but you can bake a couple minutes longer if you prefer a crispier cookie. Let cool completely and enjoy :)

Makes: 12 - 16 cookies

Prep time: 15 - 20 minutes

Cook time: 7 - 8 minutes

Store: Air-tight container, or wrapped to seal

Lasts: Up to 1 week