6Tbspvegan butterroom temperature (Earth Balance Unsalted, recommended)
2 1/2calmond flourlightly packed in the measuring cup*
1/4tspsaltomit if your vegan butter is salted
1 1/2cpowdered sugar
Preheat the oven to 350°R and line baking sheet(s) with parchment
Using a microplane, zest the lemon into a large mixing bowl. Here is my quick video on How to Zest a Lemon. Cut the lemon in half and save for step 3 and the lemon Icing.
Add the vegan butter and sugar to the lemon zest and cream using a silicone spatula (best), wood spoon or fork.
Add the egg, 2 tbsp. lemon juice and vanilla and mix until smooth.
Add the almond flour, baking soda and salt and mix until the dough is uniform.
Drop or scoop 2 Tbsp of dough onto the baking sheet. This 1 oz #40 cookie scoop is the perfect size. These cookies do spread a little so give them about 2" in between.
If you want to up the chewiness of these cookies, chill the portioned cookie dough in the fridge for 30 minutes before baking.
Bake 20 minutes or until the cookies are brown on the edges. This will make cookies that are crispy on the edge and softer in the middle. If you prefer crunchy cookies, bake until they are dark golden brown on top.
Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Icing (make immediately before using)
Sift the powdered sugar into a mixing bowl.
Add the lemon juice and corn syrup and stir until smooth. This should be a thick icing. If it is not spreading, add a tiny bit of water - less than 1/4 tsp. A little makes a huge difference.
Place in a squeeze bottle or piping bag with a small round tip and drizzle over cooled cookies.
*Almond flour is also known as super fine, blanched almond meal. UNblanched almond meal (has bits of the brown skin from whole almonds) and will not work as well in this recipe. Click the link for an excellent peanut-free almond flour
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.