Zesty Lemon Vegan Cookies

Need that last sparkle of sunshine before the cool beauty of Autumn arrives?  This zesty cookie recipe will have you smiling like a ray of sunshine on a rainy day.  You’ll be savoring one of these delightful cookies in less than 20 minutes.

Prep: 10-12 minutes

Bake: 6-8 minutes

Yields: 24 cookies

 Ingredients

4 lemons [2 tbsp. – lemon zest (about 2 lemons) & ½ cup – lemon juice (about 4 lemons, depends on how hard you can squeeze]

1 cup – whole wheat pastry flour

1.5 cups – flour

1.5 cups – sugar

2 tsp – baking soda

¼ tsp – salt

1 cup – vegan butter (I like to use Earth Balance)

2 tsp – vanilla

 Directions

1.         Preheat oven to 375°

2.         Add lemon zest and lemon juice to a large mixing bowl

3.         Melt vegan butter. While butter is melting, add rest of ingredients to mixing bowl, add butter

4.         Hand stir/mix ingredients

5.         Make small cookie dough balls (I used 1/8 a cup) and place them about three inches apart on the cookie sheet.  Dimple each cookie dough ball.  (I used my knuckle.  This helps keep the dough from spreading out too much in the oven and making the cookies thin, unless of course you like thin cookies!)

6.         Bake for 6-8 minutes. (Mine took 6 minutes)

7.         Enjoy!

 Using two cookie sheets may be a good idea for this recipe, but if you only have one, no worries! Just allow the cookie sheet to cool before doing your next batch.  This will help keep your cookies from burning.  Using parchment paper with this recipe is okay.