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Eggless Lemon Cookies

"Explore the Vegetarian Chef in YOU!"

Lemony, light and lovely these eggless lemon cookies are a perfect accompaniment to sorbet, or ice cream and are superb with fresh berries. You’ll want to bake these often in your vegetarian kitchen.

Preheat Oven to 350º  Makes about 4 dozen.


  • ½ Cup Rice Syrup or Barley Malt
  • 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

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Line 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. Drop teaspoonfuls 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. They are especially nice with a Chocolate Pudding or a cup of Mocha Teechinno.

Recipes by Chef Bette

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