I know that many of you were big fans of Krista’s Kitchen! I haven’t shut the site down, but instead have decided to combine it with this blog, just to keep everything in one place.
Since moving to Germany, Chris and I have really learned a thing or two about cooking. We had to get used to what we would see in grocery stores here. We can get a lot of things but sometimes it so expensive or its a trip all the way across town for one bag of something or one can of something else. Because of this, we have really been exploring new recipes, making things from scratch and nutrition. Somehow, this little recipe has become a huge hit!
Before these cookies, we never really had our thing. People would say…oh Ed and Courtney used to bring this or Clint and April used to bring this and don’t you remember when Roy and Tiffany. (Those were some of the HIM workers in Chemnitz before us.) We always brought the vegetable tray. We didn’t have a thing and we didn’t really want a thing. But, we had been trying our had at a vegan lifestyle and Chris found this recipe on The Sweet Life. We wanted to show some skeptics that vegan food can also be delicious. (It doesn’t just mean tofu!) And what do you know?
This recipe became our thing!
Everyone asks for the recipe all the time. So, go ahead! Try it. But, I have to say that no one makes them quite as good as Chris. I don’t know what his secret is!
We didn’t do much adjusting because they were perfect, just they way they were. And if you don’t tell, no one would even know they are vegan! I changed the name to Lemon Scone Cookies, because mine turned out a little fluffier and reminded me of scones! Enjoy!
The original recipe is from The Sweet Life.
Lemon Scone Cookies
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
zest of 1 large lemon (about 1 heaping tbsp)
1/2 cup plant butter
1/4 cup apple sauce
2 tbsp freshly squeezed lemon juice
1 tsp vanilla extract
1/2 cup powdered sugar
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone baking mat.
2. Mix together flour, baking powder, and salt.
3. Using a mixer, beat together sugar, lemon zest, and plant butter on medium speed until light and fluffy.
4. Add apple sauce, lemon juice, and vanilla extract. Mix until fully combined.
5. Mix wet ingredients with the dry ingredients. (You can use a mixer on this part, but I chose not to, in order to avoid overmixing.)
6. Bake cookies for 10-12 minutes until edges are firm. The cookies will be light in color and I cooked them until they were a little brown.
7. Remove from oven and sprinkle with powdered sugar. Transfer to a wire cooling rack to allow cookies to cool completely. Store in an airtight container.