Bite into summer with these soft and chewy 1-bowl vegan lemon cookies swirled with raspberries and bits of pistachios.
Course Dessert
Cuisine American
Keyword one bowl, quick & easy, summer
Prep Time 5minutes
Cook Time 10minutes
Cooling Time 5minutes
Total Time 20minutes
Servings 30medium-sized cookies
Ingredients
Wet ingredients
115gvegan margarine(½ cup)
200gwhite granulated sugar(1 cup)
30gplant-based milk(2 tablespoons)
4gvanilla extract(1 teaspoon)
15glemon juice(1 tablespoon)
Zest of 1 large lemon
Dry ingredients
180gall-purpose flour(1 ½ cup)
17gcornstarch(2 tablespoons)
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonfine sea salt
Garnish
60gwhole shelled pistachios(½ cup)
80graspberry jam(¼ cup)
Pearl sugar, coarse sugar, chopped pistachios, or crushed freeze-dried raspberries
Instructions
Preheat your oven to 325°F (160°C) and line a baking tray with parchment paper.
Cookie Batter
In a large bowl, mix together the margarine and sugar until combined.
Mix in the milk, vanilla, lemon zest, and lemon juice until homogeneous.
On one side of the bowl, add all the dry ingredients at once, quickly stir them to incorporate the baking soda, baking powder, and salt, and then slowly start mixing the dry ingredients into the wet ingredients.
When the dry ingredients are almost all incorporated, add the pistachios into the cookie mixture and stir them in until all the dry ingredients are incorporated into the batter.
Baking
Drop spoonfuls of jam randomly on top of the cookie batter, and fold the batter 2 to 4 times until the raspberry jam is swirled into the batter. Do not overfold.
Using a small ice scream scoop, scoop flush dollops of cookie batter onto the prepared baking sheet, making sure not to overcrowd them. since they will spread.
Garnish the top of the cookies with pearl sugar or other garnishes.
Bake on the middle rack of the oven for 9 to 12 minutes, or until the middle looks set and the side are barely starting to turn golden. Adjust cooking time depending on the size of the cookies.
Let the cookies rest on the baking tray for 5 minutes before releasing them and leaving them to completely cool on a wire rack. Enjoy!