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Eggless Almond Lemon Cookie

"Explore the Vegetarian Chef in YOU!"

Light, lemony and lovely, this eggless almond lemon cookie is a perfect accompaniment to sorbet, or ice cream and they are superb with fresh berries. You know you’ll want to bake these to enjoy in your vegetarian kitchen.

Preheat Oven to 350º.  Makes about 4 dozen.


  • ½ Cup Maple Sugar
  • ½ Cup Maple Syrup
  • Minced Zest 2 Lemons
    Juice of 2 Lemons
  • 2 Tbsp Ener-G Egg Replacer
  • 1 Cups Unbleached White Flour
  • ½ tsp Sea Salt
  • 1 Cup Almond Meal

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Line a cookie sheet with Parchment Paper. Sift dry ingredients together.

Combine wet ingredients together with minced zest. Mix all together until a soft dough is formed. Roll teaspoonfuls in the sesame seeds and place onto a greased cookie sheet about an inch apart. Bake at 350º until golden about 6 – minutes; rotate cookie sheet bake for 7 more minutes until the cookies are lightly golden around the edge. Cool on parchment paper. Remove to storage in an airtight cookie jar or tin or serve immediately with Sorbet, Ice Cream or fresh Fruit. Especially nice with a Chocolate Pudding or a cup of tea.
Recipes by Chef Bette

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