YIELDS
20+ pcs
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp white chia seeds (whole or grounded)
- 3 tbsp water
- ⅓ cup cold vegan butter (small cubes)
- ¾ cup coconut sugar
- 1 tbsp maple syrup
- 1 ⅓ cup flour of choice (all purpose flour, gluten free or wholemeal flour)
- 1 tsp baking soda
- Pinch of sea salt
- Zest of 1 lemon
- 3 tbsp fresh lemon or lime juice
- ¼ cup freshly squeezed lemon and lime juice (save 2 tbsp juice aside)
- 2 tbsp cornflour
- ¼ cup coconut sugar
- 2-3 tbsp coconut oil
- 1 tbsp coconut oil (for greasing)
Directions
1. In a big main mixing bowl, prepare your vegan “egg” by combining white chia seeds (whole or ground into powder form— you can also use black chia seeds. The white ones just blend into the cookie dough better, if you don’t mind this at all, the black ones will give a more wholesome look. The ground form also helps disguise into the dough even more) with water to create your binding ingredient for later. Set aside for a few minutes and prepare for the next step.
2. Zest one whole lemon and save as topping then using a hand citrus squeezer (or manually) freshly squeeze out about 3 tbsp lemon juice for later.
3. Back to your main bowl, add your cold vegan butter cubes and sugar and fluff them up with a fork together with your vegan chia egg.
4. Drizzle your maple syrup over and blend well.
5. Next, add your choice of flour, baking soda and salt and combine well with a wooden spoon into a rough mix.
6. Add a splash of your 3 tbsp lemon juice gradually until your cookie dough comes together.
7. Chill in the refrigerator for 20–30 minutes until set.
8. While waiting, prepare your own DIY citrus curd. Again, freshly squeezed 1/4 cup lemon and lime juice and save 2 tbsp of it onto a small bowl. Whisk 2 tbsp of corn flour to create your own slurry for later.
9. Transfer the remaining juice onto a small pan or non-stick pot and add 1/4 cup of coconut sugar and simmer on low heat until the sugar dissolves.
10. Now add in your slurry and whisk on the pan/ pot until thicken.
11. Turn off your heat and add your coconut oil for a finishing glossy touch.
12. Let cool down and now you have your very own curd filling!
13. Prepare your baking tray by greasing 1 tbsp coconut oil (this helps create your own non-stick tray and let your cookies directly touch your tray while baking so you’ll achieve a more crunchy base).
14. Using a tablespoon, roll out your cookie dough into about 20+ pieces (depending on how big or small you would like them. You can always adjust them into bigger cookies or bite size whichever you prefer).
15. Slightly flatten your cookie dough then of course, by its name, using your thumb, press down the middle part to create a well for your curd after it’s baked (it helps if you wet your thumb or initially oil it so it doesn’t get too sticky on your thumb).
16. Bake your cookies at 150°c for 8–10 minutes (depending on the size of your cookie until golden brown).
17. Let cool down on your tray until cool enough to touch.
18. Add 1 tsp of your citrus curd in the middle of your cookie for your very own thumbprint vegan cookies!
19. Sprinkle lemon zest over your cookies for an aesthetic finish and enjoy.
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Photo: @BelBrosasFaustino
