Low Sodium Vegan Lemon Crinkle Cookies

Total time1 hr 2 min

Prep time20 min

Cook time12 min

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the dough

½ cup vegan butter, softened
¾ cup granulated sugar
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For rolling

½ cup powdered sugar, for rolling

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large bowl, beat the softened vegan butter and granulated sugar with an electric hand mixer on medium speed for 2–3 minutes, until pale and fluffy. Add the lemon zest, lemon juice, vanilla extract, and the flax egg gel, then beat on low speed until fully incorporated.

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