CONNECT WITH US

+

Whole Wheat Lemon Sprinkle Cookies (Vegan)

May 22, 2013


If you put lemon in something, I immediately want to eat it.  It’s a character flaw, and I’m working on it. Just kidding, I would never ever try to remove anything lemon from my life.  Lemon bars, lemon pies, lemon cookies – I love them all.  In fact, I keep a large stash of lemons in my kitchen so I’m never deprived of those sour beauties.

lemon-cookies2

Speaking of character flaws, I’m the worst kind of impulse buyer.  I try my best to never go into stores alone, but unfortunately, last week I went into a craft store alone and somehow ended up in the baking section.  After so much debate and rationalization, I bought a huge tub of sprinkles, among other things.  Once I got home, I took one look at my beloved pile of lemons and new exactly what I was going to do with them – lemon sprinkle cookies!

lemon-cookies3

These cookies have a nice, lemon flavor.  It’s not a kick-you-in-the-face like how I like my lemon bars, but it’s light and makes for a perfect Spring/Summer-time cookie.  The sprinkles add a touch of adorableness and a little extra sweetness, so please don’t leave them out!  If you’re a strict vegan of dairy free, please be careful what brand of sprinkles you buy because I’m sure not all types are vegan.  You can also make your own sprinkle’s using the recipe on Chocolate Covered Katie.

Whole Wheat Lemon Sprinkle Cookies
Author: 
 

Ingredients
  • 2 tbsp coconut oil, butter, or margarine – melted (I used coconut spread)
  • ½ c sugar
  • 1 tsp vanilla
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 ½ c whole wheat pastry flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 tbsp unsweetened almond milk (or other milk choice)
  • 3 tbsp sprinkles (Jimmies)

Instructions
  1. Preheat oven to 350°F. Prepare two baking sheets with nonstick spray or parchment paper.
  2. Combine melted oil/butter, sugar, vanilla, lemon juice, and lemon zest until well combined.
  3. Add the flour, baking soda, and salt. Stir until combined, then add the milk. Stir until almost combined, then add the sprinkles.
  4. Roll dough into balls and place on prepared sheets. Bake for approximately 8 minutes.
  5. Let cool for 5 minutes before removing from baking sheets.

Notes
Adding the milk after the flour will prevent the milk from curdling in the lemon juice. Makes ~18 medium sized cookies.

Nutrition Information
Calories: 80 Fat: 2g Carbohydrates: 15g Fiber: 1g Protein: 1g

 

Tagged with:

15 Comments
    Sarah D. Oct 20, 2013

    I made these several times already and every single person who eats one is OBSESSED. they are absolutely delicious with just the right amount of lemon flavor!

    Reply
      Kelly Oct 20, 2013

      Thanks, Sarah! I’m glad you like them.

      Reply
    The Domestic Rebel Jun 03, 2013

    I, too, have a serious lemon-loving character flaw. And an even worse impulse-buying flaw. While I’ll probably have to work on the latter since I’ll inevitably run out of money, I neverrr want to give up my love for lemon desserts — or these pretty, sprinkly cookies!

    Reply
      Kelly Jun 03, 2013

      Can we start an impulse shopping support group? Where everytime we feel like shopping, we just bake a pile of lemon desserts. Win-win.

      Reply
    sally @ sallys baking addiction May 23, 2013

    I love all lemon desserts! Probably my favorite flavor to use in dessert, no lie! And these cookies look amazing. Lovin’ the sprinkles :)

    Reply
    crazyforcrust May 23, 2013

    I am a sprinkle hoarder!! I need to try whole wheat in cookies more often – these look delish!

    Reply
    Joanne May 23, 2013

    These are so fun! I’ve never thought to give funfetti a lemony twist but how delicious!

    Reply
    Em @ Love A Latte May 22, 2013

    I loveee lemon too! These look delciouos and the sprinkles make them extra fun! :)

    Reply
    Marcie@flavorthemoments May 22, 2013

    I will eat lemon anything! These cookies look festive and fun. The fact that they’re extra lemony is even better!

    Reply

Leave a Comment

Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.

Rate this recipe: