If you're a fan of lemony desserts but are looking for a healthier, vegan option, these Vegan Lemon Crinkle Cookies are the perfect treat. By using coconut oil instead of butter, omitting eggs, and reducing sugar, these cookies are suitable for those with dietary restrictions and health-conscious eaters.
“If life gives you lemons, make vegan lemon crinkle cookies!”
How to Make Perfect Vegan Lemon Crinkle Cookies
Enhance Aroma: Rub the lemon zest with sugar for extra lemon fragrance and intense lemon flavour
Chill for Success: Chilling the dough is essential! It will be easier to create a bowl and will allow the cookies to maintain their shape and prevent them from melting into puddles during baking. If you don't have time for chilling, you can add a little bit more flour into the dough but the cookies will not be that soft.
Double Roll for Crinkles: For the prettiest cookies, roll the cookie dough bowls in granulated sugar first, then in powdered sugar. This technique creates a stunning contrast and enhances the crinkle effect.
Cool down: Allow the cookies to cool completely before handling them. This will help maintain their delicate structure and prevent any mess.
Ingredients for Vegan Lemon Crinkle Cookies
90g sugar
60g coconut oil
1 lemon zest and lemon juice
150g spelt flour
80g almond flour
1 tsp baking powder
1/4 tsp baking soda
optional: 1/2 tsp turmeric for colour
Coating
50g granulated sugar
50g powder/icing sugar
Optional: 50g cornstarch
I think the cookies are already sweet enough but I like the white crinkle pattern so I mix the icing sugar 1:1 with corn starch
Instructions for Vegan Lemon Crinkle Cookies
Mix and Rub: In a bowl, combine the granulated sugar and lemon zest. Rub them together to release the fragrant lemon aroma.
Add Coconut Oil: Mix in the softened coconut oil and, if using, the turmeric. Beat until well combined.
Add Lemon Juice: Pour in the freshly squeezed lemon juice and mix until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together all the dry ingredients. Once well mixed, gradually add them to the wet mixture, stirring until a dough forms.
Chill the Dough: Cover the dough and place it in the fridge for 1-2 hours to firm up.
Preheat oven for 180°C
Shape the Cookies: After chilling, create tablespoon-sized balls of dough. Roll each ball in granulated sugar and place them on a baking tray lined with parchment paper.
Bake: Preheat your oven to 180°C (350°F) and bake the cookies for 10-12 minutes, or until they have risen and cracked.
Cool Down: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Storage
These Vegan Lemon Crinkle Cookies can be stored in an airtight container in a cool, dry place for about one week. They are best enjoyed a few days after baking when the flavours have had a chance to meld.
Nutritional facts for Vegan Lemon Crinkle Cookies
Here's a nutritional fact table for the Vegan Lemon Crinkle Cookies recipe, based on the provided ingredients. This table is an estimate and can vary based on specific brands and measurements used.
Key Notes:
Coconut Oil contributes to the saturated fat content, but it's plant-based.
Spelt and Almond Flours provide dietary fiber and protein, making these cookies more nutritious.
Reduced Sugar: The recipe uses less sugar than traditional crinkle cookies, yet they contain high levels of sugar.
Optional Turmeric: Adds color without affecting the nutritional content significantly.
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