I’m presenting you the fluffiest, lightest lemon cookies you’ve ever eaten. They are healthy, vegan and super quick to make.
Summer is finally around the corner and I’m looking forward to long barbecue nights with lots of tasty food and good company. On these occasions, everybody usually eats too much food, but still fancies something sweet to round it off. These cookies are the perfect refreshing dessert and will satisfy every sweet tooth. I love their consistency which is similar to a super light sponge cake and the addition of sweet berries which burst open and release their sweet juices during baking. I guarantee you everybody is going to have room for dessert if you bring these up to the table!
3 tbsp coconut oil, melted
25g coconut sugar
1/2 tsp vanilla paste
pinch of salt
1/2 lemon, zest & juice
65g apple sauce
70g spelt flour
1/2 tsp baking powder
raspberries & blueberries
makes roughly 7-8 cookies
- Preheat the oven to 175°C and line a tray with baking paper.
- In a medium sized bowl, mix the coconut oil, coconut sugar, vanilla paste, salt, 3 tsp of lemon juice and lemon zest really well until the sugar has dissolved.
- Pour in the apple sauce, give it another quick mix.
- Add the spelt flour and baking powder and stir until just combined. Careful, don’t overmix the batter!
- Use 2 teaspoons to form walnut-sized cookies and place them on the baking tray.
- Rinse your berries under cold water and use 3-4 per cookie. Lightly press them into the batter.
- Bake for 10-11mins, until they’re slightly golden. Sprinkle them with the rest of the lemon juice while still warm and transfer them to a wire rack to cool. Share and enjoy!
Optional:
Not your favourite berry combo? No worries, this lemon cookie works super well with any fresh summer berry. Try it with blackberries, strawberries or red currants. Feel free to use only one kind of berries or a colourful mix.
Serving these cookies to non-vegans? If you fancy a more traditional recipe, swap the coconut oil and apple sauce for 20g of butter and 1 medium-sized egg. If you use white caster sugar, your cookies will get crispier, but also considerably sweeter. I recommend using only 15g.
