If you are looking for a vegan-friendly cookie that no one else will make, this is the one. The citrus burst comes out as soon as your teeth bite in and you feel the crunch. There’s a hint of rosemary and a little bit of salt to finish off.
1 cup (149 grams) unbleached flour
1 cup (144 grams) finely ground cornmeal
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground rosemary
¾ cup (170 grams) sugar
¾ cup coconut oil
2 tablespoons ground flaxseed mixed with 4 tablespoons warm water
2 teaspoons Boyajian lemon oil
2 teaspoons Boyajian orange oil
2 tablespoons finely minced fresh rosemary
1 tablespoon fresh lemon zest
Preheat the oven to 350°F. Oil a sheet pan or line with parchment paper.
Combine the flour, cornmeal, baking powder, baking soda, salt, and rosemary in a large mixing bowl.
In a stand mixer, cream the sugar and coconut oil until soft and creamy. Add the flaxseed mixture, lemon oil, and orange oil and mix until incorporated. Add the rosemary and lemon zest and mix well. Add the flour mixture in 3 batches, mixing until incorporated before next addition.
Remove bowl from the mixer and use a spatula to scrape the dough to the center. Make sure to check at the very bottom to make sure no flour is hiding there. If there is, mix it in.
Using a 1 tablespoon cookie scoop, drop your cookies onto the sheet pan keeping at least 2 inches in between. (The cookies will spread out).
Using the back of a wooden spoon, press the cookie into a flat circle. Bake until the edges turn golden brown, 10 to 13 minutes. Remove and transfer cookies to a cooling rack to prevent overcooking on the warm sheet pan.
Repeat until all the dough has been used and your house smells like a lovely bakery.