I can’t believe it’s already June, time flies when you’re having fun am-I-right? Summer in San Francisco can be pretty chilly/windy and all around deceiving as a season, so I always find myself looking for creative ways to trick myself into falling into that summer-y spirit. Along with eating lots of frozen yogurt and frequent weekend getaways to nearby warm locales, one of my favorite trickster tactics to employ is to bake fruity delights in keeping with the season. These Low-Calorie Vegan Lemon Earl Grey Shortbread Cookies that I baked for Father’s Day is one such example.
These cookies were inspired by a freaking amazing cake I tried a few months back when I was visiting my best friend in Los Angeles to celebrate her birthday. The Lemon Early Grey cake was from this stellar local bake shop Valerie Confections which I highly recommend you try if you’re ever in the area. Although these are shortbread cookies, they only clock in at 80 calories per cookie making these vegan treats are light as well as delicious. Happy baking!
Low-Calorie Vegan Lemon Earl Grey Shortbread Cookies
Makes 30 Cookies | 80 Calories Per Cookies
*2 cups whole-wheat flour
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*1/2 cup sugar
*1/3 cup vegetable oil
*egg replacer equal to one egg
*2 tablespoons agave nectar
*3 teaspoons lemon juice
*tea leaves from 2 packets of Tazo Earl Grey Tea
*Preheat oven to 350 degrees.
*In a large mixing bowl combine all dry ingredients and mix thoroughly. Once mixed add all wet ingredients and mix until you have a thick batter which can be kneaded into cookie sized balls.
*Using your hands create 30 golf ball sized cookie dough balls and space them out evenly on a pre-greased cookie sheet.
*Bake for 5 minutes, remove from oven and use a fork to push down your cookies so they will be more flat.
*Return them to the oven for 5-7 more minutes or until slightly browned on top.
*Remove from oven and let cool for 15 to 20 minutes before serving.
*Optional: You can glaze these with a light vanilla glaze recipe like this one and substitute almond or soy milk and earth balance for butter if you so desire. I ended up using this recipe to glaze half my batch and it complemented the flavors very well.