Vegan Rhubarb Lemon Cookies
Vegan Rhubarb Cookies with Lemon Burst: Enjoy a unique twist on a traditional soft cookie recipe with rhubarb bits & a burst of lemon flavor!
Servings: 24 large cookies
Ingredients
- 1.5 cups rhubarb chopped (thaw if frozen)
- 3/4 cup vegan butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg replacement egg replacer, flax egg, applesauce, etc.
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- Zest of 1 lemon
- 2 tbsp juice of lemon
- 1/2 cup vegan milk almond, soy, oat, etc.
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, cream together 3/4 cup vegan butter, 1/2 cup brown sugar, and 1/2 cup sugar.
- In a separate medium bowl, mix 2 cups flour, 1 tbsp baking powder, and 1 tsp salt.
- Add the dry ingredients to the wet ingredients and stir well.
- Add 1 egg replacement (we like "egg replacer") and 1/2 cup vegan milk, then stir well.
- Stir in lemon zest, 2 tbsp lemon juice, and chopped rhubarb.
- Drop clumps of dough onto a baking pan with a spoon.
- Bake at 350 degrees for about 15 minutes or until they just start to turn light brown.