Soft High-Vibe Lemon Cookies

By Ashley | Dessert

Jan 19
Share this...
Share on FacebookShare on Google+Tweet about this on TwitterPin on Pinterest

These tender cookies are infused with mega lemon flavor and are high frequency thanks to Young Living lemon essential oil. Top them with my go-to fluffy plant-based buttercream and they are irresistible! 

Don’t be mad, but I created a cookie recipe that has 5 types of flour!

I know. I know.

But they are super easy!

And I provided substitutions, so it’s possible to make them with 3 types of flour. So can we be friends again?

My favorite aspect of these cookies – lemon essential oil! That’s where the “high-vibe” title comes in. The frequency of essential oils is insanely high: 52-580 MHz.

In comparison, fresh food has an average of 15-20 MHz!

That’s why, instead of juice or extract, I opt for Young Living essential oil here (it’s FDA approved for consumption, btw 😉

So these cookies are literally the definition of feel-good food 🙂

YIPPEE!

Soft High-Vibe Lemon Cookies (16 medium cookies)

Ingredients:

1/2 c sorghum flour
1/2 c oat flour
2 tbsp almond flour (or additional oat or sorghum)
2 tbsp tapioca starch
2 tbsp green banana flour (or additional tapioca)
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 sifted date sugar (or coconut sugar)
1/4 c plus 2 tbsp blanched almonds or cashews, soaked
1/4 c maple syrup
2 1/2 tbsp melted coconut oil
1/4 c aquafaba (liquid from chickpeas or other light-colored bean)
4-5 drops lemon essential oil

Buttercream (I added an additional 4 drops lemon oil), for frosting

Method:

In a food processor, blend the blanched nuts, maple syrup, milk, and aquafaba. Blend until a smooth liquid forms, stopping to scrap down the sides a couple of times.
Add the melted coconut oil and lemon oil and blend for a few more seconds.
Sift together the first 9 ingredients (all the dry ingredients) in a large bowl.
Pour the dry ingredients into the food processor and blend until a cookie dough forms. The dough should be pretty soft and sticky. ***
For less messy scooping, refrigerate the dough for at least 30 minutes before baking.
Scoop and flatten slightly on a parchment-lined sheet pan.
Bake at 325 degrees for 10 minutes, or until bottoms are just golden.
Cool completely before frosting and storing in an airtight container

*** If you only have a small food processor, add the liquid to the dry ingredients in a bowl and mix by hand or with a hand-held electric mixer.

About the Author