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The Good Veggie

Vegan Lemon Cookies

A cookie is a small, sweet, soft and with just the right amount of lemon. We stayed with the desire! As these cookies lemon are made with a dough of bread, are gluten-free and vegan. A single bite, and we're already hooked. This is what we feel.

Have a lot of lemon flavor and require only 8 ingredients, one bowl and 30 minutes to make them. They also have a lot of lemon flavor. They are ideal for spring, especially if you need a sweet treat that is beautiful and easy to share. We're going to do cookies together!

cookies vegan lemon 1

This recipe calls for gluten-free flour, almond milk, lemon zest, powdered sugar, sugar cane, lemons, and salt. It also carries salt.

You can make these cookies lemon gluten-free and vegan by following these steps: Have a glaze of lemon as the candies Italian, but its texture is more similar to that of a soft bread.

Cookies lemon: How to make them

The first step is to mix the sugar and the lemon zest. This method helps to highlight the flavor of the lemon to infuse the sugar with the natural oils that are in the zest.

The brown rice flour and tapioca flour give structure to the bread, while the almond flour gives it a crumb soft and pleasant. Then, we add a mixture of gluten free flours.

Milk (dairy free) helps the dough and the coconut oil makes these biscuits are buttery. the lemon juice and sea salt added to the natural flavor of the lemon, and milk (dairy free) helps the dough is a.

Then we give the form of a disc to the mass and put it in the refrigerator for about 5 or 10 minutes for it to cool down. It is not necessary to chill the dough before you extend it, but it makes it more easy because the coconut oil may melt.

Then cut the dough in the form of cookies. Bake them on a baking sheet. You can roll the dough as if it were a trunk and then freeze it. Then, cut it into very thin slices.

During baking, the edges of these cookies take on a golden color. They are ready to come out of the oven. Let it cool a little and then coat them in a glaze of powdered sugar with lemon flavor.

cookies vegan lemon

Biscuits with lemon are a few of our favorites. They are...

... Sweet, tender, quick, easy, it is ideal for the spring... And, you Are very good!

It is a great idea for a birthday or an Easter celebration or to take advantage of the citrus season. The milk without milk or a cup of tea English breakfast will make you feel at home.

Ingredients

ingredients

50 grams of cane sugar organic

2 teaspoons grated lemon: 1 lemon, medium is approximately 2 teaspoons of zest

Brown rice flour: 80 g

56 grams of almond flour

30 g of starch or tapioca flour (also called tapioca starch)

1/8 teaspoon sea salt

56 g of coconut oil solid, refined (it is also well without refining, but the cookies will have a slight coconut flavor)

2 teaspoons lemon juice

1 tablespoon of milk without milk (we used almond)

Glaze (optional)

56 g sugar powder green

2 teaspoons lemon juice

Milk free and dairy-free: 1 tablespoon (we used almond)

1 teaspoon lemon zest

Instructions

elaboration

  1. When you turn on the oven to 180 C, line a baking sheet with parchment paper.
  2. In a medium bowl, mix the sugar and lemon zest until they smell good and are well mixed. Add the brown rice flour, almond flour, tapioca flour and salt and mix until they are all mixed together. When you add the coconut oil is solid, using clean hands or a pastry cutter or a fork to start to mix coconut oil is solid with the dry ingredients until there are no large chunks of coconut oil. You want the texture to look gritty when the lock. Should also be kept together in groups when you do this.
  3. Add the lemon juice and milk, without milk, and stir with a spatula or wooden spoon until blended. Nothing happens if the mass is in pieces separated, provided that it is damp.
  4. Take a bit of parchment paper or wax and place it on the countertop. Below, extends a little bit of cookie dough on it. Shape the dough into a circle and wrap the paper. To make it easier to spread it out, put the dough in the fridge for about 5 or 10 minutes. Once the dough has cooled, put another piece of parchment or wax paper on top. Use a rolling pin to roll the dough between the sheets of paper until you have a thickness of 1/4 inch, and then stop. There, with a cookie cutter circular, 2-inch, cut out as many biscuits as you can. If you don't have a cookie cutter, see the notes below. To pass the cookies to the baking sheet lined with parchment, use a spatula or a butter knife with a lot of care. In a baking pan large, they should fit together.
  5. Bake the cookies for 10 to 14 minutes, or until the edges begin to brown a little (it is normal for cracking a bit at the top). Returns to bake if there are still mass.
  6. The cookies are baked in the oven while you prepare your glaze (optional). Small bowl: Whisk the powdered sugar, lemon juice and milk without dairy with the lemon zest until smooth. Apart.
  7. Remove cookies from the oven and let them cool on the baking sheet for at least 10 minutes. Make sure the cookies are completely cool before you dip them in the glaze. Then, place them on a plate or on a rack to allow the glaze to set.
  8. Then, drink a glass of milk without milk or a cup of tea English breakfast. It can be kept at room temperature for up to three days or in the freezer up to a month.


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