Coconut Scented Lemon Polenta Cookies

Cooking time
30 mins
Serves
8 people

Sweet

Salty

Sour

Spicy
Meal course
Desserts
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Posted on
4 table-spoonalmond-milk
1 mediumzest-of-lemon
3/4 cupwhole-wheat-flour
3/4 cupfine-polenta
1/2 mediumbaking-powder
1/2 mediumbaking-soda
2 table-spoonorganic-coconut-oil
1 table-spoongranulated-sugar
4 table-spoonmilk

With a hint of coconut and lemon, the Vegan Coconut Scented Lemon Cookies are crumbly/flaky slightly crisp, with just the right texture, something that could satisfy a mid-morning munching mood or a tea-time cookie craving. These make good home-made hand-out presents too! Being refined sugar-free and egg-less make them extra appealing.

  1. First, sieve ¾ cup whole wheat flour, ¾ cup fine polenta with ½ teaspoon baking powder and ¼ teaspoon baking soda, into a bowl.
  2. Now, to this bowl add ¼ cup + 2 tablespoons oil (I used organic coconut oil).
  3. Using your finger tips, mix the oil with the flours well to form bread crumb like consistency. To this add grated lemon zest from 1 lemon, mix this in.
  4. Now, add ⅓ cup+ 1 tablespoon sugar (I used unrefined demerara sugar). Mix this in
  5. Adding almond milk, a tablespoon at a time, prepare a dough. Do NOT Knead. Just bring the dough together just enough to form a ball. I used 4 tablespoons of milk.
  6. Pre-heat the oven to 180 deg C (350 deg F or 160 deg C fan assisted ).
  7. Pinch off small portions of the dough, roll and make smooth balls. Place them on a greased baking tray. (You may use parchment paper). Using a fork, make cris-cross patterns on each of the portions.
  8. You can also make shapes you desire using cookies cutters. For this take small portions of the dough, flatten them by rolling if you can manage that, or just pressing them out using the base of your palms, applying gentle but firm pressure. Cut out shapes, remove excess dough around the cutter.
  9. Repeated the same with the rest of the dough. I needed to use up the dough in 2 batches. Bake for 15 minutes or until light golden.
  10. (They should be firm to soft touch but not hard. When tested, the dough should not end up getting a depression when pressed in the middle. If so, then it needs further baking a for a few minutes more)Mine needed 15 minutes exactly.
  11. Once baked, remove the tray. Allow it to cool slightly. Then transfer the cookies on to a cooling wire rack. (To do this you may need to use a very thin flat spatula to be slid underneath each cookie to gently release from the tray) Do not allow the cookies to cool for too long on the tray. If done so they may end up sticking to the tray as they cool. The base of the cookies should appear brown
  12. Once well cooled, serve at tea time or as a snack.

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