Low FODMAP Vegan Lemon Sugar Cookies with Flaky Sea Salt
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Learn more āIngredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/8 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
For the cookies
- 2 Ā¼ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- Ā½ tsp baking soda
- Ā¼ tsp baking powder
- Ā¼ tsp fine salt
- Ā¾ cup vegan butter, softened to room temperature
- 1 cup organic cane sugar
- 2 tbsp lemon zest (from about 2 large lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For rolling
- 3 tbsp organic cane sugar, for rolling
For finishing
- Ā½ tsp flaky sea salt, for finishing
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Whisk together the flour, baking soda, baking powder, and fine salt in a medium bowl until evenly combined. Set aside.
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