vegan lemon blueberry cookies
Nutritional Info
- Servings Per Recipe: 33
- 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
View full nutritional breakdown of vegan lemon blueberry cookies calories by ingredient
Introduction
adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romaero adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope RomaeroNumber of Servings: 33
Ingredients
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1/2 cup canola oil
3/4 cup turbinado sugar
1/3 cup brown sugar, packed
1/4 cup almond milk (or other nondairy milk)
1 1/5 tsp vanilla extract
1/5 tsp lemon extract
1 2/3 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp nutmeg
1/4 salt
1/2 cup finely chopped walnuts
1/2 cup blueberry jam
Directions
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.