Does anyone know any yummy vegan cookie recipes?
Lemon Pistachio Cookies with Wild Blueberries
Makes 2 dozen cookies
Prep time: 30 minutes, plus 4 hours infusing
½ cup firmly packed light brown sugar
¼ cup granulated sugar
Zest of 2 lemons, preferably Meyer lemons
1 cup pistachio nut flour (see note below)
1 cup whole spelt flour
1 tablespoon cornstarch
½ teaspoon salt
1 teaspoon baking soda
8 tablespoons Earth Balance
1½ teaspoons Ener-G egg replacer
1 teaspoon lemon extract
½ cup dried wild blueberries
Note: To make your own nut flour, first freeze raw nuts overnight. Place about 1 cup of the frozen nuts in a food processor at a time and pulse until finely ground. Freezing the nuts prevents them from turning to nut butter in the food processor as the blade heats up—but be warned, it will be loud!
1. Combine the sugars and lemon zest in an airtight container. Stir well with a fork, cover, and set aside to infuse for about 4 hours.
2. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
3. In a food processor, combine ¾ cup of the pistachio flour, the spelt flour, cornstarch, salt, and baking soda and process to combine and to grind the pistachios to a finer powder. Set aside.
4. In a large mixing bowl, use an electric mixer to cream the sugar mixture and Earth Balance for about 2 minutes, until smooth and fluffy. In a small bowl, whisk together the egg replacer and 2 tablespoons water. Add the egg replacer mixture along with the lemon extract to the sugar mixture and scrape the sides of the bowl. Mix for 1 to 2 minutes, until well combined.
5. Scrape the sides of the bowl again, then add the flour mixture. Mix on low speed until just combined. The dough will be slightly sticky. Fold in the blueberries.
6. Scoop out tablespoonfuls of dough, roll into 1-inch balls, then roll the balls in the remaining ¼ cup pistachio flour. Place on the prepared baking sheets 1½ inches apart and press down to flatten slightly.
7. Bake 14 to 16 minutes, until lightly browned at the edges but still soft in the center, rotating the pans halfway through. (For a super-crisp cookie, bake a few minutes longer.) Let cool on the pans for 5 minutes, then transfer to wire racks to cool completely.
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