I love Meyer lemons. They are kind of like a combo between oranges and lemons. They are sweet yet tangy. The peel is soft and so the zest is a great addition to salads, dressings or whatever else. I have made a few different things with them this season, starting with these delightful little cookies. I also preserved them (post coming soon!). Hopefully you can still find some wherever you are.
I googled vegan lemon cookies and found this recipe. I tweaked it just slightly. I use coconut sugar and left out the zest but check out the original recipe if you want to include it. These little gems are delicious. We are in love.
This recipe makes 48 cookies using a 1 tablespoon ice cream scooper. (If you want to make bigger cookies, bake for 1 to 2 minutes longer.)
2 1/2 cups all purpose flour
1 1/2 cups coconut sugar
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup sunflower oil
1/2 cup Meyer lemon juice
2 teaspoons vanilla extract
Preheat the oven to 350. Line 2 big baking sheets with parchment.
Sift the flour and baking soda into a mixing bowl. Add the coconut sugar and salt and mix together.
Pour the oil, lemon juice and vanilla into a 2 cup measuring cup. Pour the whole thing into the dry ingredients and mix until it comes together.
Scoop up the batter and drop onto the baking sheet leaving a bit of space all around.
Bake for 8 minutes. When the timer goes off, take the cookies out of the oven. They will be puffy but as they cool, they will flatten out.