Lemon Crinkle Cookies | be mindful. be human.

C – The new oven was in place and the bake-a-thon in full swing.

My boyfriend’s coworkers will have a huge sugar spike after all these cookies. It’s a good thing. They need to stay up all night to work anyway.

This was the easiest cookie to make out of all of them. I loved that they didn’t spread very much. They were vegan, without any eggs or butter to fluff up.

I was so surprised at how fast I made them. It took about 40 minutes from start to finish. If all of my cookies were like these, I would be done with this bake-a-thon in less than five hours.

I was really surprised at how good these tasted. Jim’s reaction was priceless when he tasted one. “Wow! They’re vegan? That’s really good for vegan.” We couldn’t get enough of them. I guess some day I will have to do a repeat and make another batch.

I wished my boyfriend had announced this cookie a lot better than he did. The vegetarians of the crew would have liked these a lot. Most of the vegetarian opted out of the desserts I made, because most had eggs in them. After all the other desserts, not many of the others tried these cookies. But, the few who did enjoyed them.

I knew I should have left some back at the Be Mindful. Be Human. kitchen.

Lemon Crinkle Cookies

Recipe type: Desserts

Author: Christina

Prep time: 15 mins

Cook time: 12 mins

Total time: 27 mins

Serves: 36 cookies

Ingredients

1½ cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
¾ cup granulated sugar
Zest of 1 large lemon (about 1 heaping Tbsp)
½ cup coconut oil, solid (not liquid) or ½ cup vegan butter
¼ cup apple sauce
2 Tbsp freshly squeezed lemon juice
½ tsp vanilla extract
½ cup powdered sugar

Instructions

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
In a small bowl combine flour, baking powder and salt. Set aside.
With hand mixer, beat together sugar, lemon zest and coconut oil on medium speed until light and fluffy. It is important that the coconut oil is in a solid state, rather than a liquid.
Add apple sauce, lemon juice and vanilla extract. Scrape down the sides as necessary. Mix until fully combined.
Turn the mixer speed to low and slowly add dry ingredients.
Once all flour is added, turn up to medium speed and mix until just combined. Do not overmix.
Place the powdered sugar in a small bowl. Take about 1 rounded tablespoon of dough and shape it into a ball. Toss it in powdered sugar, coating completely and place on baking sheet. Repeat until all the dough is used.
Bake cookies for 10-12 minutes until edges are firm. The cookies will be light in color and should look a bit underdone.
Remove from oven and let cool for 10 minutes. Transfer to a wire cooling rack to allow cookies to cool completely.
Store in an airtight container.
Or, serve.
Enjoy!

These were delicious. Not too sweet or dense. They were really light and fluffy. I used Meyer lemons, so they weren’t very tart. They were also very well balanced in sugar.