08 Jan RECIPES | VEGAN VANILLA LEMON CRINKLE PUFFS

Soft,fragrant devourful lemon cookies, infused with vanilla to bring both flavours and textures together.

Vegan, gluten-free and utterly luscious!

 8 ingredients, one bowl, 15 minutes should be enough to feed 5 yearning loved ones, but let’s be honest you’ll probably have half of them straight out of the oven and won’t even feel sorry afterwards.

1. In a large bowl combine the oat flour, almond flour, tapioca starch or corn flour, salt, baking powder and coconut sugar. Mix well.

2. Add the syrup, lemon juice, lemon zest and vanilla and stir well.  If the batter is not thick enough, add a couple more tablespoons of almond flour until it is thick.

   

3. Place the dough in the fridge and chill for an hour. This will help them to bake up fluffy. You could bake them right away if you like, but they will be more flat.

   

4. After the dough has chilled, pre-heat your oven to 350 degrees and line a sheet pan with parchment paper. Using a  scoop or tablespoon, drop scoops onto the prepared pan into 15 cookies.Bake for about 10 minutes until the edges are light golden. Cool on the pan for a few minutes before transferring to cool completely on a rack.

DIG IN!

Loving my plant-based recipes? Please take a look at my ‘food archive’ for more and don’t forget to tag me with your recreations!

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