Lemon Cookies
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
grated rind of one lemon
1 cup (or less) sugar
1/2 cup vegetable oil (not olive)
1/4 cup fresh lemon juice
Oil and flour a 9x9 inch pan. Preheat the oven to 350°F.
In a bowl, combine the flour, baking powder, salt, and grated lemon rind.
In a separate bowl, combine vegan sugar and oil. Add the lemon juice and mix well.
Add the wet ingredients to the dry. Stir well. It makes a thick batter.
Spread the batter in the pan.
Bake for 30 minutes. Allow to cool and then cut into squares or bars.
Comment: My son introduced me to the the chocolate chip recipe posted by Denise. I love the recipe, because it is easy, the ingredients are carried by the corner grocery store, and it tastes good. I have modified it to make several different kinds of cookies. This is one of them.
SO HOW'D IT GO?
I made these last night and was quite happy with them. Two lovely big lemons gave me 1/4 cup of juice, and plenty of rind. I used 3/4 cup of sugar, and added a teaspoon of vanilla. The mixture was definitely a dough, not a batter, so I spooned them onto a tray instead of making squares like the recipe suggested. They spread out nicely and had an attractive crackly-looking surface. However, I overcooked them a bit. I checked them after about 12 minutes, and they looked golden - I should have taken them out then. But I turned off the oven and left them for another 3-5 minutes or so, and they did turn out a bit crunchy. I know they'll be great next time I make them - which won't be far away!
Forgot to ask the following question regarding the lemon cake recipe: What about substituting silken tofu for the single egg instead of egg replacer? I've read that's possible but haven't tried it yet. I'd appreciate hearing suggestions from others. Thank you!
The first time I made this I followed the recipe as written and my husband and I thoroughly enjoyed them! I only had a 8 x 8 glass pan so that's what I used. Today, I made them again with the following changes: 1 C. Splenda for the sugar and grated rind of two lemons instead of one. OMGosh, they turned out fantastic! The lemon flavor was alive and the cookies melted in my mouth. I only hope they last until my husband gets home - ha! I plan to try the lemon cake recipe next. Thanks so much. You have made us very happy!
I modified this recipe and ended up with an awesome vegan lemon cake.
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup rice milk
zest and juice of two whole lemons
I baked it in a 8x8 greased pan for 40+ minutes at 350F. (I had to keep checking because the middle looked wiggly still).
I topped the cake with a lemon frosting which was as follows:
2 cups powdered sugar
1/4 cup vegan butter
zest and juice of one whole lemon
It was amazing! My non-vegan room mates loved it and we devoured it that same night.
easy and yummy! thanks!!
ahh! I'm sorry, I for got to mention:
In the recipe for the cake I also added:
Egg replacer for one egg.
I modified this recipe and ended up with an awesome vegan lemon cake.
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup rice milk
zest and juice of two whole lemons
I baked it in a 8x8 greased pan for 40+ minutes at 350F. (I had to keep checking because the middle looked wiggly still).
I topped the cake with a lemon frosting which was as follows:
2 cups powdered sugar
1/4 cup vegan butter
zest and juice of one whole lemon
It was amazing! My non-vegan room mates loved it and we devoured it that same night.
These cookies were awesome. I also made another version because my brother doesn't like the taste of lemons. Instead of using lemon juice I microwaved peanut butter for a few seconds and used that instead only about 2 tablespoons. I haven't tried it yet but hopefully chocolate-peanut butter will work just as well.