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Vegan lemon knot cookies – egg-free and dairy-free

Linda Meyer
  • 30 minutes
  • Serves 12

INGREDIENTS

1

Large (1/4 cup meyer lemon), Juice from

1

Lemon, Zest from

1/2 cup

Almond milk

8 tbsp

Vegan butter

2 cups

All-purpose flour

2 tsp

Baking powder

1/3 cup

Confectioner's sugar

2 1/2 tsp

Lemon extract, pure

1/4 tsp

Lemon extract

1/8 tsp

Sea salt, finely ground

1/2 cup

Sugar

1 tbsp

Water

4 tablespoons aquafaba (liquid from a can of chickpeas)