vegan lemon blueberry cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 33
Ingredients
1/2 cup canola oil3/4 cup turbinado sugar1/3 cup brown sugar, packed1/4 cup almond milk (or other nondairy milk)1 1/5 tsp vanilla extract1/5 tsp lemon extract1 2/3 cup all-purpose flour1/4 cup cornstarch1 tsp baking powder1/2 tsp nutmeg1/4 salt1/2 cup finely chopped walnuts1/2 cup blueberry jam
Preheat oven to 350*F. Line 2 baking sheets with parchment paper.
In a large bowl, beat together the oil, sugars, milk, and extracts. Sift in flour, cornstarch, baking powder, nutmeg, and salt. Stir to form a thick dough.
Put the walnuts into a shallow bowl. Scoop the dough with a tablespoon and roll into balls, then roll the balls in the walnuts and place on the baking sheets, about 1 inch apart. Use your index finger to gently make a hole in the middle of each cookie. Fill the holes with jam (about 1/2 - 1 tsp in each cookie).
Bake for 14-16 minutes or until the cookies are firm and slightly browned on the edges. Allow to cool for about 5 minutes on the sheet, then move to wire racks to cool completely.
Make about 33 cookies.
Number of Servings: 33
Recipe submitted by SparkPeople user SQUIRREL_GRRL.
In a large bowl, beat together the oil, sugars, milk, and extracts. Sift in flour, cornstarch, baking powder, nutmeg, and salt. Stir to form a thick dough.
Put the walnuts into a shallow bowl. Scoop the dough with a tablespoon and roll into balls, then roll the balls in the walnuts and place on the baking sheets, about 1 inch apart. Use your index finger to gently make a hole in the middle of each cookie. Fill the holes with jam (about 1/2 - 1 tsp in each cookie).
Bake for 14-16 minutes or until the cookies are firm and slightly browned on the edges. Allow to cool for about 5 minutes on the sheet, then move to wire racks to cool completely.
Make about 33 cookies.
Number of Servings: 33
Recipe submitted by SparkPeople user SQUIRREL_GRRL.
Nutritional Info Amount Per Serving
- Calories: 103.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 34.7 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
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