I used Meyer lemons off my tree to give a really bright lemon flavor. Light and cakey, with plenty of chew, these are excellent (and healthier) choices for an everyday cookie.
Almond-crusted lemon cookies (vegan)
“This recipe is actually a new one that I developed just this year! But, it’s probably the best cookie I’ve ever come up with and I’ve already gotten requests to make more batches!”
Yields 20 small cookies
1 cup all-purpose flour
2 tbsp flaxmeal
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/4 cup canola oil
2 T applesauce
1/2 tsp vanilla extract
1 T + 1 tsp lemon zest
2 tsp lemon juice
1/3 cup almonds, roughly chopped
Preheat oven to 350°F. Mix flour, flax, baking soda, salt, and sugar in a medium bowl. Add oil, applesauce, vanilla, lemon zest, and lemon juice and stir until a dough forms.
Form the dough into a log. Roll the log in almonds. Slice into 1/2 inch cookies and place on a parchment paper lined or greased baking sheet. Bake for 9 minutes or until they cookies are just barely done and the edges start to brown slightly. Remove immediately and cool on a wire rack.