The Vegan Cookie Connoisseur: Lemon Cornmeal Cookies

by | Jul 6, 2016 | BLOG, Cookies, Free Stuff, Giveaways, Recipes, Vegan | 8 comments

vegan lemon cornmeal cookies

In many ways, Kelly Peloza and I are opposites – she is a patient food stylist and talented photographer, and on social media she is thoughtful and reserved, not feeling the need to Instagram every vegan nacho she has ever eaten, or punching out epic Facebook rants about annoying people on the El. And I, as you may know, am a human tornado. My food is messy, my photos are dimly lit, and if we are Facebook friends, you know that I am perpetually angry with people on the El.

Despite our differences, though, Kelly and I have been friends for many years now – we actually met when she popped up at my house to photograph Melisser Elliot for the cover of her book, The Vegan Girls’ Guide to Life.

I was mega-flattered when Kelly asked me to write the foreword to the second edition of her delectable cookbook, The Vegan Cookie Connoisseur: Over 120 Scrumptious Recipes Made with Natural and Simple Ingredients. I even managed to do it without using any swear words or anything!

Not only am I sharing one of my favorite unique recipes from this book, but I’m also giving away a copy signed by Kelly and myself.

Giveaway

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Recipe and photo shared with permission from Kelly Peloza.
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if you click on one of the product links, I’ll receive compensation.

Vegan Lemon Cornmeal Cookies

vegan lemon cornmeal cookies

By BakeandDestroy Published: July 6, 2016

  • Yield: 15 cookies

From the author: These have a lovely unique texture, sort of crunchy and chewy. The taste is mild and lemony and the sugar coating is the perfect finishing touch.

Ingredients

Instructions

  1. Preheat oven to 350 F
  2. In a medium bowl, combine flour, cornmeal, salt, and baking powder.
  3. Make a well in the middle, and add the oil, sugar, zest, soy milk and vanilla. Mix until well combined.
  4. The dough will be crumbly, but will hold together when formed.
  5. Form into 2-inch disks and flop both sides in sugar.
  6. Place on a parchment-lined baking sheet and bake for 8-10 minutes or until the edges are golden brown, then transfer to a wire cooking rack to cool completely.

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    8 Comments

    1. eryn
      eryn on July 6, 2016 at 10:19 am

      Thank you for sharing! I am going to make myself these cookies for my birthday 🍋

    2. Shira Isenberg
      Shira Isenberg on July 6, 2016 at 11:31 am

      Yum! My favorite kind of cookie is chocolate chip!

    3. Leslie
      Leslie on July 6, 2016 at 5:14 pm

      My favorite cookies are all of them, but if I have to pick one, any kind of oatmeal cookie.

    4. Jacky
      Jacky on July 6, 2016 at 6:17 pm

      Pistachio rosewater!

    5. Laura
      Laura on August 2, 2016 at 11:41 pm

      Just made these and the work (!!), and they are fantastic!! : )

    6. ME
      ME on December 3, 2016 at 6:50 am

      Great recipe! Made it half a dozen times now, adding 1 tbsp lemon juice. Thank you for sharing!

    7. Gitanjali
      Gitanjali on April 4, 2018 at 6:38 pm

      Have you ever tried baking them with all cornmeal (finely-ground)?

    8. Suzanne
      Suzanne on December 8, 2018 at 5:50 pm

      vegan lemon cornmeal cookies … it says to form into 2″ disks … but of what thickness? That part is very important ….
      (My batter is done … if I’m lucky, someone will answer soon 😛 )

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