Vegan Lemon Cookies
Ingredients
1/2 cup vegan butter, softened
1 1/4 cup sugar
1 tbsp. lemon zest, freshly grated
1/4 cup lemon juice, room temperature
1/4 cup lunsweetened applesauce, room temperature
1 tbsp. vanilla extract
2 cups gluten-free flour
1/3 cup cornstarch
1 tsp. baking soda
1 tsp. coarse sea salt
1 cup vegan white chocolate chips
Directions
Preheat the oven to 350ºF and prepare a large cookie sheet with parchment paper.
In a standmixer or large mixing bowl with handheld mixer, cream together the butter, sugar, and lemon zest for 2 minutes or until light and fluffy.
Add in the lemon juice, applesauce, and vanilla extract and mix on high for another 2 minutes. Note that the mixture may look a bit separated here, it’s okay.
Measure in the flour, cornstarch, baking soda, and salt and mix on low until a soft dough forms.
Gently fold in the white chocolate chips.
With a large cookie scoop, scoop the cookie dough onto the prepared cookie sheet approximately 2 inches apart. Placec a few additional white chocolate chips on top if desired. Bake for 8-10 minutes. The edges should be set and the center will appear slightly underbaked.
Allow the cookies to cool for 10 minutes on the cookie sheet before removing to a wire rack to fully cool.
Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months.
https://freerecipenetwork.com/vegan-lemon-cookies/