This delicious cookie recipe is from vegan chef Tal Ronnen!
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
Zest of 2 lemons, preferably Meyer lemons
1 cup pistachio nut flower
1 cup whole spelt flour
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
8 tablespoons Earth Balance
1 1/2 teaspoons Ener-G egg replacer
1 teaspoon lemon extract
1/2 cup dried wild blueberries
Combine the sugars and lemon zest in an airtight container. Stir well with a fork, cover, and set aside to infuse for about 4 hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a food processor, combine 3/4 cup of the pistachio flour, the spelt flour, cornstarch, salt, and baking soda and process to combine and grind the pistachios to a finer powder. Set aside.
In a large mixing bowl, use an electric mixer to cream the sugar mixture and Earth Balance for about 2 minutes, until smooth and fluffy. In a small bowl, whisk together the egg replacer and 2 tablespoons water. Add the egg replacer mixture along with the lemon extract to the sugar mixture and scrape the sides of the bowl well. Mix for 1 to 2 minutes, until well combined.
Scrape the sides of the bowl again, then add the flour mixture. Mix on a low speed until just combined. The dough will be slightly sticky. Fold in the blueberries.
Scoop out tablespoonfuls of dough, roll into 1-inch balls, then roll the balls in the remaining 1/4 cup pistachio flour. Place on the prepared baking sheets 1 1/2 inches apart and press down to flatten slightly.
Bake for 14 to 16 minutes, until lightly browned at the edges but still soft in the center, rotating the pans halfway through. (For a super-crisp cookie, bake for a few minutes longer.) Let cool on the pans for 5 minutes, then transfer to wire racks to cool completely.
Makes 2 dozen cookies
Prep Time: 30 minutes, plus 4 hours infusing