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Lemon Tea Cookies

What you need: 

3 tablespoons water
1 tablespoon flax seeds
1/2 cup nondairy milk
2 teaspoons lemon juice
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nondairy margarine
3/4 cup sugar, to preference
1 teaspoon grated lemon rind Lemon Glaze:
3/4 cup sugar
1/4 cup lemon juice

What you do: 

1. Preheat oven to 350 degrees F. For flax mixture: In a cup, stir together water and flax seeds; set aside. For buttermilk: In another cup, stir together nondairy milk and lemon juice; set aside.
2. In a bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, beat nondairy margarine for 30 seconds, then add sugar and beat until fluffy.
3. Add flax mixture and lemon rind; beat well. Alternate stirring the dry ingredients and soured milk into the wet ingredients.
4. Drop from a teaspoon onto an ungreased cookie sheet. Bake for 12 to 14 minutes. Remove at once onto a wire rack. While baking, mix together the lemon glaze to be brushed on the cookies while cooling.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


Definitely flax seeds, ground for the best end result. Never use flax oil where it will be heated. It ruins all the goodness. They are used as an egg replacer in this case, as you'll see from the consistency they get when they sit in water for a couple minutes.


are you using flax seeds or flax oil? i am new to vegan baking and get confused easily :-\  lol. thanks!


well, with or without the icing, i still just ate the whole batch so.. lol  i guess i will have to try it with the icing next time :)


What gives these flavor is the icing...  :)


i added more lemon juice and even some lemon extract but even after they're cooled i still don't get a very lemony flavor. but i still think they taste great  :D  i didn't frost them to save on calories but next time i think i might add lemon chips or white chips, i don't think those are vegan but i'm only vegetarian.

also, it says to used ungreased cookie sheets but next time i'll definately grease it because they stuck to the pans

thanks, this is going straight into my recipe collection :)


These cookies are like clouds! The way they melt in your mouth, but they're still light and fluffy...



I wasn't sure how much sugar to add so I added 3/4 cups.
I'm not a big fan of lemons in cookies, so I put raspberries instead, and with the flax seeds I didn't have regular so I roasted flaxseeds, that had dried blue berries.
I couldn't help but snack on the batter.
They were really good =D


These were my first vegan cookies...YUM! So light and fluffy, my bf and I thought they were great!  ;D


I didn't have enough margarine on hand so I used Earth Balance shortening instead.  I mixed everything together in my food processor in no time flat!  Baked in about 10 minutes or less and in little teabun-like lumps. (:  I think this is because I used shortening.  They are awesome and I've already eaten too many!  Thanks for the great recipe!


These are wonderful and have a fabulous texture.  Even my husband who usually has the attitude "dessert isn't worth eating if it doesn't have chocolate" loved these.

Mobles--I believe flax does act as the egg mixture.  You could try another egg replacer, but the flax worked wonderfully.  If you try it with something different, come back and let us know how it worked!



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