mmmm lemony
A friend recently lent me her vegan (and substitute friendly) cookbook, “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz and Terry Hope Romero. I tried this recipe with some unusual, but delicious results!
Ingredients:
3 to 4 Tbsp xylatol, beet or other granulated sugar sub
1/2 cup vegetable shortening OR coconut oil **
3/4 cup sugar ( I used xylatol here as well)
1/4 cup coconut milk
2 Tbsp zest of lemon, orange and lime
1 tsp vanilla extract
1 3/4 cups all purpose flour (I used a mix of GF all purpose and Quinoa flour)
2 Tbsp finely ground cornmeal
1 Tbsp cornstarch
1/2 tsp baking powder
1/4 tsp salt
Set your oven to 350 and line baking sheets with parchment paper to prep. Cream your shortening or coconut oil with the 3/4 cup of sugar. After it has become light and fluffy, add the milk, zest and vanilla. Add the rest of the ingredients and whip until soft dough forms. Roll heaping tablespoon sized scoops into balls and roll them in the remaining granulated sugar. Put those puppies on the baking sheets and bake for 10-12 minutes. Let cool for 2 minutes after coming out of the oven before transferring them to a rack. They’ll firm up as they cool. Store in an airtight container.
** I had no vegetable shortening on hand and so I made the high risk decision to use my coconut oil instead. It has the downside of not being quite as solid as shortening, but creamed pretty well. If you decide to try this, bake the cookies for a few minutes longer, until they’re nice and golden brown, so they won’t be tooooo moist. The coconut oil definitely gave them a very tropical taste and the flavor was intense. One cookie at a time, kind of intense. But delicious!
HoneyBee 