I forgot why I originally made a vegan version of these cookies, probably just test it out. These are a replica to the egg version ones. However, the use of aquafaba (the liquid from a can of chickpeas) while necessary to create the same texture, slightly mutes the delicate and vernal flavor of the cookies. There only one small change between the vegan and vegetarian versions which, is nice.
Vegan Lemon, lavender, cardamom cookies (LLC)
2c flour
1c + 1/3 c sugar
6 tablespoons of aquafaba
1/2-3/4 c of coconut oil (melted, start with a 1/2c)
Zest from 3-4 lemons (personally would a little heavier on the lemon zest)
2 tbsp Cardamom powder
2 tbsp Lavender buds (these are supposed to be food-grade lavender buds//available via curio)
Sprinkle of baking powder (about 1 tsp)
Left to right: dough pre + post aquafaba
- Mix flour, sugar, zest, cardamom, lavender buds, and baking powder together.
- Ensure everything is homogenously mix and the lavender, cardamom, and zest are well distributed.
- Slowly add aquafaba and melted coconut oil, in quarter cup increments, to the flour mixture and mix together. The dough should be smooth and stick together as a large singular ball.
- Refrigerate the dough for around 1hr. You want the dough to be soft and pliable but not too hard otherwise you’ll have to let it thaw because the coconut oil will it too hard.
- These are drop-ish cookies. I just pinch off pieces of dough and roll them into balls and place them on a well-oiled baking sheet.
- Bake for 5-8min on 350 (I err on the side of 5/6 minutes and let them finish cooking on the baking sheet)
- Remove from oven and let cool on a baking sheet. Enjoy with lemonade!