Vegan Lemon Moon Cookies
I used to love getting my Better Homes and Garden Magazine and trying out some recipes in it. I stopped reading it for a while when we had to start strictly avoiding dairy because I was discouraged that so many of the recipes called for things that we couldn't have. However, fast forward a year and I'm now reading the recipes and trying my own simple substitutions (and they are working)!
Made these for a little dinner party the other night and they were a hit! No one even knew they were dairy free.
3/4 cup + 2 TBSP coconut oil (Not melted)
1/2 cup sugar
1 TBSP lemon zest
1/2 tsp sea salt
2 1/2 tsp vanilla
2 cups white whole wheat flour
Combine the lemon zest and sugar in a bowl and set aside. Add the solid coconut oil to the mixing bowl and 'cream'. Slowly add in the lemon sugar mixture and salt and mix on medium for a minute. Add vanilla. Add all the flour at one time and mix on low until it forms into a ball. Divide ball in half and wrap in saran wrap. Place in fridge for 15 minute until just cool. Remove and take off small 1 inch pieces and roll into crescent shapes. Bake on cookie sheet at 350 for 8-10 minutes on until bottoms have begun to brown. Remove and cool on wire rack.
(Original recipe calls for heavy coating of powdered sugar but they were sweet enough for us and saved some mess.)
Made these for a little dinner party the other night and they were a hit! No one even knew they were dairy free.
3/4 cup + 2 TBSP coconut oil (Not melted)
1/2 cup sugar
1 TBSP lemon zest
1/2 tsp sea salt
2 1/2 tsp vanilla
2 cups white whole wheat flour
Combine the lemon zest and sugar in a bowl and set aside. Add the solid coconut oil to the mixing bowl and 'cream'. Slowly add in the lemon sugar mixture and salt and mix on medium for a minute. Add vanilla. Add all the flour at one time and mix on low until it forms into a ball. Divide ball in half and wrap in saran wrap. Place in fridge for 15 minute until just cool. Remove and take off small 1 inch pieces and roll into crescent shapes. Bake on cookie sheet at 350 for 8-10 minutes on until bottoms have begun to brown. Remove and cool on wire rack.
(Original recipe calls for heavy coating of powdered sugar but they were sweet enough for us and saved some mess.)
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