These tender vegan ricotta cookies are made with a creamy cashew base, sweetened with maple syrup and flavored with zippy lemon. Perfect for holiday snacking!
- ¾ cup raw cashews, soaked in water 4-8 hours and drained
- ⅔ cup maple syrup
- ½ cup unflavored non-dairy milk
- ½ cup organic granulated sugar
- ⅓ cup melted coconut oil
- ¼ cup aquafaba (liquid from a can of chickpeas)
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon lemon extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups organic powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
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Begin by making the cookies. Preheat the oven to 375° and line a couple of baking sheets with parchment paper.
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Place the cashews, maple syrup, and milk into a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed. Add the sugar, coconut oil, aquafaba, lemon juice, zest, and extract and blend until fully incorporated.
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If you're using a relatively high powered food processor, you can continue mixing in there. Otherwise, move everything to a mixing bowl and stir by hand from here on out. Add the flour, about ½ cup at a time, and pulse or stir until each addition is fully incorporated. When you add the last batch, sprinkle the salt, baking powder, and soda on top. Pulse or stir. You should have a soft, sticky dough.
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Drop the dough by rounded 2-tablespoonfuls on the baking sheets. Bake for 13-15 minutes, until fluffy the cookies are and just starting to brown on the bottoms.
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Remove the cookies from the oven and transfer the baking sheets to a cooling rack. Allow them to cool completely.
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While the cookies cool, make the glaze. Add a bit of extra powdered sugar if it seems too thin, a bit more lemon juice or water if it's too thick.
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When the cookies have cooled, dip the tops in the glaze. Optionally, decorate them with sprinkles.