Ori­gi­nal recom­men­da­ti­ons from the USA:

Ori­gi­nal recom­men­da­ti­ons from the USA:

Vegan lemon cookies

Cris­py on the out­side and soft on the insi­de, the­se temp­ting vegan lemon coo­kies melt in your mouth. Lemons con­tain vit­amin C and lots of cal­ci­um. A slug­gish and sta­g­nant liver needs the­se two buil­ding blocks to dis­sol­ve the fat cells it contains. 

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Ingre­di­ents for 14–16 cookies: 


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!


Pho­tos: Maar­ja Urb

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