What’s your favorite thing about cookies?
Breaking them apart right out of the oven
How they fold into sweet gooey bites in your mouth
Making them from scratch
Seeing someone you love bite into something you made and seeing their eyes grow
Cookies are beautiful little bites for the soul. Every time I bake them I feel like I’m warming my heart right along with my oven. From rolling the dough into balls to be bathed in powdered sugar or indulging in it right off the spoon. Cookies spell pure joy.
I’ve been cooking up a storm the past few days. We’re in the middle of a blizzard here in Maryland and I stocked up on endless baking supplies, soup makings, and pastas to keep our tummies warm and happy while we watch the streets get painted in a blanket of white.
Stick together they did.
This morning I woke up to find this.
And then a few hours later we got even more.
It’s still snowing as I write this.
This is going to be such a good story to tell someday ^__^
But until then I have cookies to tell you about.
This recipe was adapted and veganized from the lovely Lauren over at laurenslatest.com. I encourage you to go check out her blog. It’s not only beautiful but filled with yummy recipes, cute pregnancy pics (I hope I’m that cute when I’m prego someday!), and links to her fun vlog on YouTube.
These cookies are made with real fresh grated lemon peel and I’m telling you, if you’ve never grated a lemon, you won’t be able to stop smiling at how amazing it smells. I kept running over to my husband to have him smell it and shouted things like:
This smells better than a candle!
Why don’t we grate lemons always!
I WANNA MAKE STUFF WITH LEMONS
The key to veganizing these was using a flax egg as well as extra baking powder and baking soda to help them rise just enough to hold their shape. Rolling them into a small ball and bathing them in powdered sugar was the last touch before laying them on parchment paper and sliding them into the oven.
They are amazing straight out of the oven but if you let them cool and harden just a touch, they turn into perfectly chewy, gooey, lemon bursts in your mouth. My husband even declared them his new favorite annnnnnd I think I did, too. Although that’s hard because I love chocolate chip cookies JUST as much.
Chewy gooey lemon drop cookies
Adapted from Lauren Brennan at LaurenLatest.com
An ooey gooey slightly chewy vegan lemon drop cookie that will leave you wondering if you should change your answer to your favorite cookie.
1 Earth Balance Vegan Buttery Stick (softened) – or your favorite dairy free butter
1 cup granulated sugar
1 flax egg (1 TBSP ground flax meal + 3 TBSP hot water, let sit in bowl for at least 5 minutes)
2 TBSP grated lemon peel (lemon zest) – I nearly grated an entire lemon because it smelled so good
1/2 tsp vanilla extract
Juice from 1/2 lemon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt (pink himalayan if you have it)
1.5 cups white flour
Enough powdered sugar to roll the dough into afterwards
Preheat your oven to 350 degrees.
In a larger bowl, combine the softened vegan buttery stick with the sugar and blend with a hand mixer until it has a whipped consistency.
On a small plate, grate your lemon peel with the smallest grate option you have.
Marvel at how good it smells!
Add in flax egg (should be well formed and gooey consistency), lemon zest, vanilla extract, and lemon juice to large bowl with butter and sugar.
In a separate smaller bowl, combine all dry ingredients except the powdered sugar. Mix together.
Add the dry ingredients into the wet mixture in halves, mixing well with each round.
Spoon dough by the tablespoon into a rounded ball and run through powdered sugar on a plate or flat surface.
Drop cookies into parchment lined baking sheet and bake for 10-14 minutes or until they are flat and slightly hardened around the edge. (At 14 minutes mine came out perfectly yellow with slight browning on the bottom).
Remove from baking sheet immediately and set on plate to cool for 3-4 minutes.
Let me know how yours turn out!