Last week I bought a bag of lemons from Trader Joe’s. I must’ve had some brilliant plan for them at the time, but the next day I really couldn’t remember what it might have been. I couldn’t let my beautiful lemons go to waste, so I came up with another brilliant plan for them. Cookies. And it was the perfect time to make a batch of cookies because Berney was scheduled to work an overnight event shift with the fire department, and what kind of firefighters don’t like vegan cookies at 2am?? None.
So I got to be in my little world of baking happiness for a while, and firefighters got yummy snacks to keep their blood sugar levels running strong. Win-win.
These cookies are quite simple to make. And unlike many vegan cookie recipes, this one doesn’t use vegan butter. Instead, coconut oil is used. Lemon and coconut are kinda like best friends in the food world. Can you really think of anything lemon coconut-y that doesn’t taste amazing? No. No you cannot.
This recipe works best if your coconut oil is NOT melted. It should be around room temperature; not liquid, but semi-soft enough that you can scoop it out of its container. There’s a note in the recipe about adding melted coconut oil at the end of the mixing process if your recipe is too dry, but I thought the main ingredient coconut oil could use a brief explanation in order to give the best results.
Oh, and definitely don’t forget to roll the cookie dough balls in sugar before baking. It gives them such a pretty look – like they’re covered in glitter. Even firefighters like glitter (actually I bet they didn’t notice, but that’s alright). Glitter…
I only ended up using 2 small lemons for this recipe, and there are still 5 lemons left in the bag I bought. Therefore, I feel it is necessary that I go make another batch of these cookies. Right now. Because sometimes Monday just needs cookies.
- 1/2 cup sugar, plus more for rolling
- 1/2 cup coconut oil (not melted - see note in above post)
- 1 Tablespoon fresh lemon juice
- zest of 1 lemon
- 3 Tablespoons agave
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- Optional: extra lemon zest to sprinkle on cookies before baking
- Preheat oven to 350°. Line a baking sheet with a silicon baking mat or parchment paper. Set aside.
- Using an electric mixer fitted with a paddle attachment, cream together the sugar and coconut oil until fluffy, about 2-3 minutes.
- With the mixer on low speed, add in the lemon juice and zest, followed by the agave, and mix until well-combined.
- In a separate bowl whisk together the flour, salt and baking powder. With the mixer still on low speed, slowly add the flour mixture and continue to mix until incorporated. If the dough is too dry and isn't incorporating, add melted coconut oil 1 Tablespoon at a time until a dough forms.
- Roll dough into 1-inch balls and roll in granulated sugar. Place onto the baking pan and flatten slightly. Optionally, sprinkle each flattened cookie with lemon zest.
- Bake for 10-12 minutes, until set and barely golden. Let cool on baking sheet for 5-10 minutes before removing to a wire rack to cool completely.
- Cookies can be stored in an airtight container for several days.
- 28 cookies
- (per 1 cookie - 1/28 of recipe)
- Calories: 93
- Fat: 4g
- Protein: 1g
- Carbohydrates: 13g
- Sugar: 5g
- Sodium: 176mg