Delicious vegan cookies with a subtle hint of lemon. Gluten free and baked without oil. Perfect as a small snack with coffee or a cold glass of plant milk. Vegan, gluten-free, oil-free, nut-free.
Line a baking tray with baking paper and preheat the oven to 175 degrees convection (195 degrees top and bottom heat).
For the dough Combine almond flour, buckwheat flour, raw cane sugar, tapioca starch, bourbon vanilla, baking powder, lemon zest, lemon juice, plant milk and applesauce(pulp) in a bowl and mix with a silicone spatula to form a compact dough. Tip: The dough should be compact but well moist. If too dry, add a sip of vegetable milk or if too wet, add more buckwheat flour.
60 g Almond flour, 80 g Buckwheat flour, 50 g Raw cane sugar, 30 g Tapioca starch, ¼ TL Bourbon vanilla, 1 TL Baking powder, 1 EL Lemon zest, 1 EL Lemon juice, 2 EL Plant milk, 60 g Applesauce, A pinch of salt
Separate a portion of dough by hand and form 12 equal-sized balls. Place on permanent baking mat, flatten and repeat until dough is used up.
Place in oven and bake for 10-12 minutes (depending on desired browning). Remove from the oven and allow to cool completely.
For the frosting (optional) Provide a bowl. Pour in powdered sugar, lemon juice and lemon zest and stir until you have a smooth frosting. Drizzle over cookies to taste.
30 g Powdered sugar, 1 TL Lemon juice, Lemon zest to taste
Place remaining cookies in a resealable box and store at room temperature for up to 5 days.