Simple Lemon Cornbread Cookies

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  <meta itemprop="name" content="Simple Lemon Cornbread Cookies">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Logan W"><meta itemprop="url" content="https://www.loganwarner.com/"></span><br>

                  

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   <meta itemprop="prepTime" content="PT15M">

   <meta itemprop="cookTime" content="PT10M">

   <meta itemprop="totalTime" content="PT25M">

   <meta itemprop="keywords" content="glutenfreebaking, vegancornbread, nuttycrunch">

   <meta itemprop="ratingValue" content="4.8">

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  <br><div><span itemprop="description">These vegan and gluten-free lemon cornbread cookies are a delightful treat that combine the flavors of cornmeal and zesty lemon. Perfectly tender with a hint of crunch from chopped nuts, they are easy to make and even easier to enjoy.<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">1 cup fine cornmeal</span></li>

   <li><span itemprop="ingredients">1/2 cup almond flour</span></li>

   <li><span itemprop="ingredients">1/3 cup coconut sugar</span></li>

   <li><span itemprop="ingredients">1/2 teaspoon baking soda</span></li>

   <li><span itemprop="ingredients">1/4 teaspoon salt</span></li>

   <li><span itemprop="ingredients">Zest of 1 lemon</span></li>

   <li><span itemprop="ingredients">3 tablespoons lemon juice</span></li>

   <li><span itemprop="ingredients">3 tablespoons coconut oil, melted</span></li>

   <li><span itemprop="ingredients">1 teaspoon vanilla extract</span></li>

   <li><span itemprop="ingredients">1/3 cup non-dairy yogurt</span></li>

   <li><span itemprop="ingredients">1/4 cup almond milk</span></li>

   <li><span itemprop="ingredients">1/2 cup chopped nuts e</span></li>

   <li><span itemprop="ingredients">g</span></li>

   <li><span itemprop="ingredients">walnuts or pecans</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Warm the oven up to 350F 175C and put parchment paper on a baking sheet</span></p>

   <p><span itemprop="recipeInstructions">The fine cornmeal, almond flour, coconut sugar, baking soda, salt, and lemon zest should all be mixed together in a large bowl</span></p>

   <p><span itemprop="recipeInstructions">Melt the coconut oil and add it to the dry ingredients</span></p>

   <p><span itemprop="recipeInstructions">Then add the vanilla extract, nondairy yogurt, and almond milk</span></p>

   <p><span itemprop="recipeInstructions">Mix well until a dough comes together</span></p>

   <p><span itemprop="recipeInstructions">Add the chopped nuts to the dough and mix them in</span></p>

   <p><span itemprop="recipeInstructions">Using a cookie scoop or tablespoon, drop spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared</span></p>

   <p><span itemprop="recipeInstructions">Spread out each ball of dough with the back of a spoon to make a cookie shape</span></p>

   <p><span itemprop="recipeInstructions">Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown</span></p>

   <p><span itemprop="recipeInstructions">After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down</span></p>

   <p><span itemprop="recipeInstructions">Enjoy these tasty gluten-free and vegan lemon cornbread cookies after they've cooled down!</span></p>

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