Vegan lemon cookies

Ingre­di­ents for 14–16 cookies: 

• 1 tbsp ground lin­seed
• 2 1/2 tbsp water
• 60 ml liquid Coco­nut oil
• 2 tbsp map­le sugar
• 60 ml map­le syrup
• 2 1/2 tbsp lemon juice
• 1 teas­poon zest from a lemon peel
• 100 g almond flour
• 60g glu­ten free oat flour
• 1 teas­poon Bak­ing soda
• 1 teas­poon bak­ing powder

Pre­pa­ra­ti­on:

Mix the ground flax­seeds with the water in a mixing bowl. Let it soak for 5 minu­tes. Next, add coco­nut oil, map­le sugar, map­le syrup, lemon juice and lemon zest to the swol­len flax seeds until a uni­form mix­tu­re is formed.

In a second bowl, stir tog­e­ther almond flour, oat flour, bak­ing pow­der and bak­ing soda. Now gra­du­al­ly add the con­tents of the second bowl to the first mix­tu­re and mix well. The result is a soft dough that needs to be pla­ced in the ref­ri­ge­ra­tor for at least 30 minu­tes to firm up. After 15–20 minu­tes, pre­heat the oven to 180 degrees and line a bak­ing tray with bak­ing paper.

Using a tab­les­poon, scoop out the dough in por­ti­ons and roll into balls. Place on the pre­pared bak­ing sheet and press light­ly with the palm of your hand. (If the dough sticks too much, you can also use a tab­les­poon dipped repea­ted­ly in water to press it down.)

Bake the coo­kies for 16–18 minu­tes until gol­den brown. They will still be quite soft, but will beco­me cris­py as they cool. Befo­re pla­cing them on a wire rack to cool com­ple­te­ly, let them rest on the bak­ing tray for ano­ther 5 minutes. 

It is best stored at room tem­pe­ra­tu­re in an air­tight container.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb