Ingredients

4 lemons [2 tbsp. – lemon zest (about 2 lemons) & ½ cup – lemon juice (about 4 lemons, depends on how hard you can squeeze]

1 cup – whole wheat pastry flour

1.5 cups – flour

1.5 cups – sugar

2 tsp – baking soda

¼ tsp – salt

1 cup – vegan butter (I like to use Earth Balance)

2 tsp – vanilla

Directions

1. Preheat oven to 375°

2. Add lemon zest and lemon juice to a large mixing bowl

3. Melt vegan butter. While butter is melting, add rest of ingredients to mixing bowl, add butter

4. Hand stir/mix ingredients

5. Make small cookie dough balls (I used 1/8 a cup) and place them about three inches apart on the cookie sheet. Dimple each cookie dough ball. (I used my knuckle. This helps keep the dough from spreading out too much in the oven and making the cookies thin, unless of course you like thin cookies!)

6. Bake for 6-8 minutes. (Mine took 6 minutes)

7. Enjoy!