Lemon Cookies

Updated at: Tue, 09 Jan 2024 03:24:36 GMT

Step 1

Preheat oven to 350 degrees

Step 2

Place silpat (silicone mat) or parchment paper on a cookie sheet.

Step 3

Prepare flax "eggs" by mixing the ground flaxseeds with 3/4 cup of your favorite non-dairy milk. Stir the flaxseeds with the liquid and let sit for a few minutes to form a gel.

Step 4

Zest the lemon. Squeeze out the juice from the lemon into a cup. Make sure you do not grate any of the white part of the lemon, as that is bitter.

Step 5

If your pitted dates are hard, soften them by putting them in warm water for 5 minutes.

Step 6

Pour the flax "eggs" into a food processor along with the vanilla, cashew butter, pitted dates, nutmeg, lemon juice and lemon zest. Process for a minute or so until all ingredients are combined and creamy.

Step 7

In a medium bowl, add the almond flour, oat flour and baking soda and whisk until all combined. Then take the processed "wet mixture" and add to the flour bowl and mix until blended.

Step 8

Scoop with spoon, roll into balls, place on baking sheet and press down to flatten.

Step 9

Bake for 12-15 minutes (until the bottom is golden brown) and allow to cool for at least 5 minutes. They will be soft and chewy.

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