Ingredients
Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Add all of the dry ingredients together and mix to combine. Set aside.
Add all of the wet ingredients together and combine. Tip: Zest your lemon before squeezing out the juice!
Add the wet ingredients to the dry ingredients and mix well to combine.
With a teaspoon, drop the cookies onto the parchment-lined baking sheet, leaving 1–2 inches between each cookie.
Bake for 10 minutes or until the cookies are golden brown on the bottom (the top will not be golden brown).
Brush each cookie with plant-based milk and sprinkle with optional lemon zest and raw sugar crystals.
Chef’s Notes
Substitutions
In place of almond flour, try teff flour, tiger nut flour or sunflower seed meal.
In place of oat flour, try quinoa flour or chickpea flour.
In place of silken tofu, try plant-based yogurt.
Whole Food Sweetener
In place of maple syrup use date paste.
What to do with the leftover tofu
Silken tofu can be frozen for up to 3 months by placing it in a freezer-safe container. You may also consider blending it into creamy soups for a boost of protein and more creaminess, making it into a chocolate pudding by blending it with cacao powder and your favorite sweetener, or blending it into a sauce or a dressing. Search Food Revolution Network’s blog to discover a variety of ways to use Silken Tofu!
Storage
Store lemon drop cookies in an airtight container in the refrigerator for up to 5 days once baked, or freeze for up to 30 days.
8 servings
4
- Amount per serving
- Calories170
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 0.5g3%
- Cholesterol 0mg
- Sodium 10mg1%
- Total Carbohydrate 28g11%
- Dietary Fiber 10g36%
- Total Sugars 10g
- Includes 9g Added Sugars18%
- Protein 6g
- Calcium 110mg9%
- Iron 1.4mg8%
- Potassium 290mg7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Add all of the dry ingredients together and mix to combine. Set aside.
Add all of the wet ingredients together and combine. Tip: Zest your lemon before squeezing out the juice!
Add the wet ingredients to the dry ingredients and mix well to combine.
With a teaspoon, drop the cookies onto the parchment-lined baking sheet, leaving 1–2 inches between each cookie.
Bake for 10 minutes or until the cookies are golden brown on the bottom (the top will not be golden brown).
Brush each cookie with plant-based milk and sprinkle with optional lemon zest and raw sugar crystals.
