Whole Wheat Lemon Sprinkle Cookies
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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
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/05/22/whole-wheat-lemon-sprinkle-cookies-vegan/