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Whole Wheat Lemon Sprinkle Cookies (Vegan)

May 22, 2013

Dessert Recipes Snack Admin 15 Comments

If you put lemon in something, I immediately want to eat it.  It’s a character flaw, and I’m working on it. Just kidding, I would never ever try to remove anything lemon from my life.  Lemon bars, lemon pies, lemon cookies – I love them all.  In fact, I keep a large stash of lemons in my kitchen so I’m never deprived of those sour beauties.

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Speaking of character flaws, I’m the worst kind of impulse buyer.  I try my best to never go into stores alone, but unfortunately, last week I went into a craft store alone and somehow ended up in the baking section.  After so much debate and rationalization, I bought a huge tub of sprinkles, among other things.  Once I got home, I took one look at my beloved pile of lemons and new exactly what I was going to do with them – lemon sprinkle cookies!

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These cookies have a nice, lemon flavor.  It’s not a kick-you-in-the-face like how I like my lemon bars, but it’s light and makes for a perfect Spring/Summer-time cookie.  The sprinkles add a touch of adorableness and a little extra sweetness, so please don’t leave them out!  If you’re a strict vegan of dairy free, please be careful what brand of sprinkles you buy because I’m sure not all types are vegan.  You can also make your own sprinkle’s using the recipe on Chocolate Covered Katie.

Whole Wheat Lemon Sprinkle Cookies
Author: Kelly Hutchinson
Ingredients
  • 2 tbsp coconut oil, butter, or margarine – melted (I used coconut spread)
  • ½ c sugar
  • 1 tsp vanilla
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 ½ c whole wheat pastry flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 tbsp unsweetened almond milk (or other milk choice)
  • 3 tbsp sprinkles (Jimmies)
Instructions
  1. Preheat oven to 350°F. Prepare two baking sheets with nonstick spray or parchment paper.
  2. Combine melted oil/butter, sugar, vanilla, lemon juice, and lemon zest until well combined.
  3. Add the flour, baking soda, and salt. Stir until combined, then add the milk. Stir until almost combined, then add the sprinkles.
  4. Roll dough into balls and place on prepared sheets. Bake for approximately 8 minutes.
  5. Let cool for 5 minutes before removing from baking sheets.
Calories: 80 Fat: 2g Carbohydrates: 15g Fiber: 1g Protein: 1g
Notes
Adding the milk after the flour will prevent the milk from curdling in the lemon juice. Makes ~18 medium sized cookies.

 

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15 Comments
    Marcie@flavorthemoments May 22, 2013

    I will eat lemon anything! These cookies look festive and fun. The fact that they’re extra lemony is even better!

    Em @ Love A Latte May 22, 2013

    I loveee lemon too! These look delciouos and the sprinkles make them extra fun! 🙂

    Alex @ Cookie Dough Katzen May 22, 2013

    Love the sprinkles and lemon combo! I’d like to try and make CCK’s sprinkles one of these days!

    Joanne May 23, 2013

    These are so fun! I’ve never thought to give funfetti a lemony twist but how delicious!

    crazyforcrust May 23, 2013

    I am a sprinkle hoarder!! I need to try whole wheat in cookies more often – these look delish!

    sally @ sallys baking addiction May 23, 2013

    I love all lemon desserts! Probably my favorite flavor to use in dessert, no lie! And these cookies look amazing. Lovin’ the sprinkles 🙂

    The Domestic Rebel Jun 03, 2013

    I, too, have a serious lemon-loving character flaw. And an even worse impulse-buying flaw. While I’ll probably have to work on the latter since I’ll inevitably run out of money, I neverrr want to give up my love for lemon desserts — or these pretty, sprinkly cookies!

      Kelly Jun 03, 2013

      Can we start an impulse shopping support group? Where everytime we feel like shopping, we just bake a pile of lemon desserts. Win-win.

    Sarah D. Oct 20, 2013

    I made these several times already and every single person who eats one is OBSESSED. they are absolutely delicious with just the right amount of lemon flavor!

      Kelly Oct 20, 2013

      Thanks, Sarah! I’m glad you like them.

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