These beautiful vegan cookies are perfect for holidays all year round, but they're easy enough for an everyday-cookie treat. I like to prepare my Vegan Lemon Curd the night before I prepare to make my cookies, but feel free to do it the same day as long as your curd has time to chill in the refrigerator to set.
Makes 2 dozen cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 1 Recipe Vegan Lemon Curd (see Headnote)
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- 2 cups all-purpose flour
- 1 cup finely ground almonds or cashews
- 1/4 t. salt
- 2/3 cup agave nectar or maple syrup
- 1/2 cup canola oil
Preparation:
1. Prepare the Vegan Lemon Curd according to the recipe's instructions, allowing for 2 hours chilling the refrigerator.
2. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
3. In a medium-sized mixing bowl, sift together the flour, finely ground almonds and salt until well combined, making a well in the center. Add the agave nectar and canola oil to the center, and, using a wooden spoon, stir the mixture until it forms a dry dough that just holds together (is should not crumble, but it should not be wet).
4. Form the dough into small 2" balls, a place each onto the prepared sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 to 1 1/2 T. of the Vegan Lemon Curd to each thumbprint and bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.
