{"id":3667,"date":"2021-05-11T10:58:59","date_gmt":"2021-05-11T14:58:59","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=3667"},"modified":"2021-08-11T15:26:07","modified_gmt":"2021-08-11T19:26:07","slug":"vegan-lemon-crinkle-cookies","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-lemon-crinkle-cookies\/","title":{"rendered":"Vegan Lemon Crinkle Cookies"},"content":{"rendered":"\n

These vegan lemon crinkle cookies have a slightly crisp exterior yet are soft inside and deliciously lemony. The powdered sugar adds a nice sweetness to balance out the tang and gives these cookies their pretty crinkled appearance.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Plus, they\u2019re really easy and quick to whip up, which makes them a perfect cookie to make when you need a sweet treat for tea, a potluck, cookie exchange, picnic or anything really! And<\/em> you can modify the recipe and try it with other citrus like orange, grapefruit or meyer lemon. Or even replace part or all of the oil in the recipe with olive oil!<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Lemon<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The recipe is based on the chocolate crinkle cookies recipe<\/a> (which is equally delicious) but with some modifications. Like replacing the flax egg with chickpea flour to avoid dark flecks in the cookie, and incorporating both lemon juice and zest for all<\/em> the lemon flavour. The chocolate one is usually my go-to so these are a nice variation and great for spring and summer!<\/p>\n\n\n\n

<\/div>\n\n\n\n

How to make these lemon crinkle cookies<\/strong><\/h2>\n\n\n\n
<\/div>\n\n\n\n

Honestly it couldn\u2019t be simpler. The dough is mixed by hand and there\u2019s no chilling time. All in all, these crinkle cookies can be done in under 40 minutes. And probably eaten in 5.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

All there is to it is mixing the dry ingredients together, then the wet, and combining them. When mixing the wet I like to whisk the chickpea flour with the water first to ensure there aren\u2019t any lumps, then add the other ingredients.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Once the dough is mixed, it\u2019ll seem a bit soft but that\u2019s normal! Since the portions are dropped directly into powdered sugar it doesn\u2019t cause any issues. And the softness makes for just the right spread. <\/p>\n\n\n\n

<\/div>\n\n\n\n

As the cookies bake and expand, the coating of powdered sugar will split and create the lovely crinkle top. And the yellow dough from the added turmeric will poke through and make for a pretty contrast.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Before<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Although the turmeric is optional, it is<\/em> what adds the yellow hue to these vegan lemon crinkle cookies. Mine is very mild so I can get away with using 1\/8 tsp. But if you have a stronger tasting one, I would perhaps reduce that by about half. <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>\n\n\n\n

To store, place them in an airtight container for up to 3 days. They\u2019ll lose their crisp exterior and some of the powdered sugar will dissolve because of the moisture. But they\u2019ll still taste amazing!<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Biscuits<\/figure><\/div>\n\n\n\n
\"Biscuits<\/figure><\/div>\n\n\n\n
\"Vegan<\/figure><\/div>\n\n\n\n
\"Biscuits<\/figure><\/div>\n\n\n\n
\"Vegan<\/figure><\/div>\n\n\n\n
\"Crinkle<\/figure><\/div>\n\n\n\n

If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

<\/div>\n\n\n
<\/div>
\n
\"Vegan<\/div>\n<\/div>\n

Vegan Lemon Crinkle Cookies<\/h2>\n
<\/div>\nTatyana<\/span>\n
<\/div>\n
Soft and tangy cookies with a slightly crisp and sweet exterior that are easy and quick to make.<\/span><\/div>\n
<\/div>\n