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Vegan Hibiscus Lemon Cookies
Lisa

Vegan Hibiscus Lemon Cookies

These cookies have a chewy middle, topped with a sweet glaze, and sprinkled with the tart hibiscus flower.
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Prep Time 25 minutes
Cook Time 14 minutes
0 minutes
Total Time 39 minutes
Servings: 24 Cookies
Course: cookies, vegan
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 Cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 Powdered Egg Substitute Equal to 2 eggs.
  • 2 Tbsp Vegan Margarine
  • 2 Tbsp Oil I used avocado oil in this recipe. Use your favorite oil.
  • 1/2 Cup Pure Cane Sugar
  • 2 Tbsp Plant Based Milk I used unsweetened vanilla almond milk in this recipe. Use your favorite plant based milk.
  • 1/2 tsp Pure Vanilla Extract
  • 1 tsp Lemon or Lime Juice
Frosting Ingredients
  • 1/2 Cup Powdered Sugar
  • 2 tsp Plant Based Milk I used a unsweetened vanilla almond milk in the frosting. Use your favorite plant based milk.
  • 1 tsp Lemon or Lime Juice
  • 1/2 tsp Pure Vanilla Extract
  • 1 Pinch Salt

Equipment

  • 1 Free-standing mixer

Method
 

  1. Preheat the oven to 350° F.
  2. Prepare the baking sheets with parchment paper, set aside.
  3. Mix the powdered egg substitute to the package direction in a small bowl and set aside.
  4. If using dried hibiscus flower, add a little to a spice or coffee grinder and pulse the flowers to a coarse grind, but not powdery.
  5. You can eliminate the above step by using hibiscus tea bags, cut them open and poured them into the mixing bowl with the flour.
  6. In a medium sized mixing bowl, blend the flour, baking powder, salt, ground hibiscus flowers, and baking soda together and set aside.
  7. Next, in a large mixing bowl, blend together the sugar, plant based milk, margarine, oil, vanilla extract, and lemon juice.
  8. Pour in the egg substitute and continue blending until smooth.
  9. Slowly add the dry ingredients to the wet ingredients until well blended.
  10. Scoop about a tablespoon of dough from the bowl and place it onto the lined baking sheet, continue until the baking sheet is full.
  11. Place both baking sheets into the oven and bake for about 5 to 7 minutes, then rotate the baking sheet and bake for another 5 to 7 minutes.
  12. Watch the cookies closely, baking times can vary.
  13. Once the cookies are done they will be slightly golden brown along the edges and firm to the touch.
  14. Remove the cookies from the oven, leave them on the baking sheet for a few minutes and then move them to a cooling rack.
  15. Once the cookies have completely cooled, it is time to frost.
Frosting the cookies
  1. In a small bowl, mix together the powdered sugar, salt, plant based milk, vanilla extract, lemon juice.
  2. Drizzle each cookie with the frosting.
  3. Grind more hibiscus flower or use hibiscus tea and sprinkle on top of each frosted cookie.
  4. Leave the cookies until the frosting has hardened.
  5. Store the cookies in a flat container, making sure to not disturb the frosting.
  6. Enjoy your cookies with a hot or cold beverage.