Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Earth Balance vegan butter, room temperature
- 1 tsp lemon extract
- 1/2 teaspoon vanilla extract
- zest of 1 lemon
- 4–6 basil leaves (about 2 tbs when finely chopped)
- 3/4 cup cane sugar, additional for rolling
- 2 1/2 tbsps Follow Your Heart vegan egg powder
- 1/2 cup almond milk, room temp
Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment paper or silpats. Set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a stand mixer, beat vegan butter and sugar until light and fluffy.
- Add in the chopped basil.
- Combine vegan egg with almond milk. Whisk to remove any clumps.
- Add the vegan egg, lemon and vanilla extract. Combine.
- Now add flour mixture in 2 increments, combining between each.
- Roll two heaping tablespoons of dough into a ball. Roll in sugar, optional.
- Bake for 15 minutes, or until the edges are slightly browned.
- Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1