Light & sweet. Unlike me.
GF. V. SF. NF.
Ingredients:
1 cup vegan butter (I use soy free Earth Balance)
3/4 cup sugar
3/4 cup brown sugar
Juice of 1 lemon
Zest of 1 lemon
1 tsp vanilla extract
1 tsp ground chia seeds
1 cup GF AP flour (I use Pamela's Artisan Blend)
1/2 cup garbanzo flour (chickpea flour)
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup dried blueberries
Directions:
Preheat oven to 350°
Line 2 cookie sheets with parchment
Mix butter, sugars, lemon juice, lemon zest, vanilla, and chia seeds until fluffy
Add in the flours, cream of tartar, baking soda, and salt and mix until combined
(if your dough is too dry, add in an extra splash of lemon juice, if it's too wet, add in a little extra AP flour)
Fold in dried blueberries
Scoop dough balls onto parchment lined cookie sheets
Press each cookie down lightly
Pop your pans in the refrigerator for 15 minutes so the cookies don't spread out too much when they bake
Bake 10-12 minutes
These will look under-baked but will end up being the perfect thin and crunchy cookie with a soft center
Let cool for a few minutes on the pan
Using a spatula, move cookies to a paper bag to cool
Try not to eat all of them immediately
Makes about 2 dozen big cookies, or 3 dozen lil guys
Vicious Variations:
So many combos of this cookie!
Swap the lemon for lime or orange
Try dried cranberries or goji berries instead of bluebs
Sound Mate:
Rainbow - Long Live Rock & Roll
It's chilly outside. Let these bright lemony cookies be your L.A. connection.
