I’m not sure how every holiday occasion has snuck up on me this year . I love to celebrate, but as an admitted overachiever, I want to make everything from scratch. Unfortunately, my life isn’t built to be Martha Stewart compatible, although I would love a staff of people to help me do all those good things – any volunteers? I’ve let go of some of my unrealistic expectations, but baking some of my own vegan holiday food gifts is not something I’m willing to part with.
Cookies are my default baked good. I avoid making the same old flavor year after year, although Cheryl would love it if I made chocolate chip walnut cookies every time. She would also love vegan mac and chez with gardein chick’n fingers every night for dinner…
I love the bright flavors of lemon and I am guilty of putting it in almost any dessert I can come up with. Have you ever tried it in your homemade yogurt? It’s my favorite. It even seems to wake me up faster because it’s so refreshing.
I use lemon and orange food-grade oils in these cookies. Typically you use much less oil than extract but I have these cookies ramped up with citrusy flavor. You can use extracts in place of the oils 1:1 in this recipe and double the zest to 2 tablespoons.
I usually find my food-grade oils in the section with the extracts. I’ve seen a ton at Home Goods and TJ Maxx lately, so take a peek while you’re doing your holiday shopping.
Crispy Citrus Rosemary Cookies
If you are looking for a vegan-friendly cookie that no one else will make, this is the one. The citrus burst comes out as soon as your teeth bite in and you feel the crunch. There’s a hint of rosemary and a little bit of salt to finish off.
Ingredients
- 1 cup 149 grams unbleached flour
- 1 cup 144 grams finely ground cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground rosemary
- 3/4 cup 170 grams sugar
- 3/4 cup coconut oil
- 2 tablespoons ground flaxseed mixed with 4 tablespoons warm water
- 2 teaspoons Boyajian lemon oil
- 2 teaspoons Boyajian orange oil
- 2 tablespoons finely minced fresh rosemary
- 1 tablespoon fresh lemon zest
Instructions
- Preheat the oven to 350°F. Oil a sheet pan or line with parchment paper.
- Combine the flour, cornmeal, baking powder, baking soda, salt, and rosemary in a large mixing bowl.
- In a stand mixer, cream the sugar and coconut oil until soft and creamy. Add the flaxseed mixture, lemon oil, and orange oil and mix until incorporated. Add the rosemary and lemon zest and mix well. Add the flour mixture in 3 batches, mixing until incorporated before next addition.
- Remove bowl from the mixer and use a spatula to scrape the dough to the center. Make sure to check at the very bottom to make sure no flour is hiding there. If there is, mix it in.
- Using a 1 tablespoon cookie scoop, drop your cookies onto the sheet pan keeping at least 2 inches in between. (The cookies will spread out).
- Using the back of a wooden spoon, press the cookie into a flat circle. Bake until the edges turn golden brown, 10 to 13 minutes. Remove and transfer cookies to a cooling rack to prevent overcooking on the warm sheet pan.
- Repeat until all the dough has been used and your house smells like a lovely bakery.
Nutrition Information
Amount Per Serving Calories 80Saturated Fat 3gSodium 37mgCarbohydrates 10gSugar 4gProtein 1g
Theckla says
Can you use almond meal instead of corn meal. I’m allergic to corn.
Thanks
Theckla
Kathy Hester says
I would try 1/2 cup almond flour and the rest whole wheat pastry to start out with. Or you can just use all wheat flour. The corn meal just makes it a bit more crispy.
Hannah says
Oh these sound delicious! I love rosemary in baked goods. I’d also take mac and nooch with gardein chick’n fingers for dinner most nights if I could 🙂
Mary says
dO YOU HAVE A GOOD VEGAN SUGAR COOKY RECIPE?? mY GRAND DAUGHTER WOULD LOVE TO HAVE SUGAR COOKIES BUT I HAVE NOT BEEEN ABLE TO FIND A GOOD RECIPE THANK YOU
Kathy Hester says
I don’t have any but here are a few I just found for you:
Alina says
Thank you so much for the recipe, Kathy! By the way, your Black-Eyed Pea-Nut Butter Pie from The Great Vegan Bean Book has been a huge hit in my house – I’ve discovered it last summer and made it countless times since! That’s one thing my husband could eat every single night!
Kathy Hester says
That’s so nice to hear!
Martha Lawson says
Could orange zest be used instead of orange oil? I have lemon oil but I don’t have orange oil.
Kathy Hester says
I think that would work fine.
Sheri says
How far in advance can these be made? Refrigerated and room temp?
Thanks
Kathy Hester says
They never last very long here, so I can’t give you an exact time. I would think they would last about a week because they are crispy rather than moist.
angela says
What do you think of substituting Earth Balance for the coconut oil? thanks.
Kathy Hester says
I think it should work. Let me know how it goes!
Shannon Cuoco says
I was looking for unusual cookie recipes for my annual Christmas cookie platter and this recipe jumped out at me from a cookie roundup post, and they are FABULOUS! The rosemary is subtle but works beautifully. I gussied them up a bit by adding a glaze of powdered sugar and lemon juice with a bit of ground rosemary sprinkled on…they were a hit and everyone asked me for the recipe.
Kathy Hester says
I love the glaze idea!
NancyB. says
I’ve made this several times and everyone just loves them. The only problem I have is that sometimes I do get 40 cookings and there are times when I’m lucky if I get 2 dozen however, they are one of the best cookies I’ve ever made. Thanks for sharing this recipe.
Kathy Hester says
Thank you so much for your feedback!
Jeannie says
These were delicious! I am excited to share them at an upcoming cookie exchange. I tripled the recipe because I needed a larger batch, but ended up with about 86 cookies instead of the expected 120ish. I even used a cookie scoop so not sure how I ended up with so many less. I will have to make more, it seems, but am wondering if it is okay if I use dried lemon zest? I used fresh for the batches that I made but for so many it seems that dried would be easier.
Kathy Hester says
I think dried lemon zest would work, sometimes I get lazy and add a little lemon oil instead!