Still working on all my last two Christmas posts!! I’ll have them up soon, I promise! Until then…I made some delicious lemon crinkle cookies today! I found a recipe on Pinterest, and simply veganized it. They taste soooo good. My sister and I couldn’t stop eating them this morning!
Vegan Lemon Crinkle Cookies (Recipe adapted from Tasty Kitchen)
- ½ cup softened Earth Balance
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1/2 tea Ener-G egg replacer + 2 Tablespoons water (whipped to a light foam)
- 2 teaspoons lemon zest
- 1 Tablespoon lemon juice (about half lemon)
- 1-½ cups all purpose flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup powdered sugar
Preheat oven to 350F. Cream Earth Balance and sugar together until fluffy. Add egg, vanilla, lemon zest and juice. In a separate bowl, mix all dry ingredients together (aside from powdered sugar), and add to the wet ingredients until combined. Don’t over-mix! Scoop with a tablespoon, roll in the powdered sugar, and line them up on an oiled or parchment paper lined pan. Bake for 8-10 minutes or until just browned on the bottom. Mine took 8 minutes, but it all depends on your oven! They also didn’t fall as flat as the non vegan recipe, but I assure you, they are DEELICIOUS!
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