Lemon Rosemary Olive Oil Cookies (vegan)
Who knew rosemary and lemon could be so good together! Then add olive oil to the mix and the flavors are amazing! It's the first day of Spring and there is no better way to celebrate than with these lemon rosemary olive oil cookies!
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Ingredients
- 2 cups whole wheat pastry flour (or do half whole wheat, half all-purpose)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 2/3 cup organic cane sugar, plus more for sprinkling on top
- 1/3 cup extra virgin olive oil
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 heaping tsp chopped fresh rosemary
- 1/2 tsp vanilla extract
Glaze (optional…but delicious!)
- 1/2 cup powdered sugar
- 2-3 tsp lemon juice
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat.
- In a large bowl, make the flax egg by coming the ground flaxseeds with water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the whole wheat pastry flour, baking soda, baking powder, and salt. Whisk until well combined.
- In the bowl with the flax eggs, add the sugar, olive oil, lemon zest, lemon juice, chopped rosemary, and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet. Use a spatula to stir until just combined. Careful not to over mix.
- Use a cookie scoop to scoop about 1.5 tablespoons of dough and place them on the baking sheet. Sprinkle some organic cane sugar on top of each cookie. Bake for 12-15 minutes. Let it cool on the pan for 10-15 minutes, then carefully transfer to a wire rack to cool completely. Enjoy!
Servings: 16