Whole Wheat Lemon Sprinkle Cookies
- 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)
- Preheat oven to 350°F. Prepare two baking sheets with nonstick spray or parchment paper.
- Combine melted oil/butter, sugar, vanilla, lemon juice, and lemon zest until well combined.
- Add the flour, baking soda, and salt. Stir until combined, then add the milk. Stir until almost combined, then add the sprinkles.
- Roll dough into balls and place on prepared sheets. Bake for approximately 8 minutes.
- Let cool for 5 minutes before removing from baking sheets.
Adding the milk after the flour will prevent the milk from curdling in the lemon juice. Makes ~18 medium sized cookies.
Calories: 80 Fat: 2g Carbohydrates: 15g Fiber: 1g Protein: 1g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/05/22/whole-wheat-lemon-sprinkle-cookies-vegan/
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