Vegan Lemon Crinkle Cookies
Soft and tangy cookies with a slightly crisp and sweet exterior that are easy and quick to make.
Ingredients
- 130 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- pinch of salt
- 1 tbsp (6 g) chickpea flour, sifted
- 30 g water
- zest of 1 lemon, about 1 ½ tsp
- 30 g freshly squeezed lemon juice
- 40 g brown sugar
- 45 g white granulated sugar
- 27 g neutral oil, (grapeseed, canola, vegetable...)
- ½ tsp vanilla extract
- <⅛ tsp turmeric*, (optional) for colour
- 2-3 tbsp powdered sugar
Instructions
- Preheat your oven to 180°C/350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together the chickpea flour and water until no lumps remain. Then whisk in the lemon zest and juice, sugars, oil, vanilla and turmeric.
- Add the flour mixture to the wet ingredients and stir until a smooth dough forms.
- Place the powdered sugar in a small bowl. Scoop portions of the dough using a 2 tbsp scoop (if you’re weighing them, about 30g balls), roll each one in the powdered sugar to coat completely and place it on the baking sheet. Leave some space for spreading.
- Bake for 11-13 minutes then, using an offset spatula if needed, transfer the cookies to a wire rack to cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- You could replace part or all of the oil in the recipe with olive oil for a different flavour profile.
- *I have a very mild tasting turmeric so if you have a stronger one reduce the amount.
- You could also make this recipe with other citrus like orange or grapefruit. Meyer lemon would also be great!