Hemp lemon cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 210 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
• 30 g (1/4 cup) hemp seeds
• 5 ml (1 tsp) baking powder
• 0,5 ml (1/8 tsp) salt
• 2 large eggs (110 g)
• 75 g (1/3 cup) cane sugar
• 100 g (1/2 cup) light olive oil
• 65 g (1/4 cup) plant-based milk substitute* of your choice
• 45 ml (3 tbsp) fresh-squeezed lemon juice
• 10 ml (2 tsp) lemon zest
• 5 ml (1 tsp) vanilla extract
• Extra hemp seeds for decorating

*If you are not on a dairy-free diet, using cow's milk is an option.

PREPARATION

1. In a bowl, combine flour, hemp seeds, baking powder and salt. Set aside.
2. In another bowl, combine eggs, sugar, oil, plant-based milk substitute, lemon juice, lemon zest and vanilla extract. Mix vigorously with a whisk.
3. Add the dry ingredients to the egg mixture and blend well.
4. Cover the dough and let rest in the refrigerator for a minimum of 3 hours.
5. Preheat the oven to 180 °C (350 °F).
6. Drop spoonfuls of dough onto a cookie sheet covered with parchment paper. Flatten the dough with a wet fork. Sprinkle tops with hemp seeds.
7. Bake on the top rack for about 18 minutes, or until golden.
8. Gently remove the cookies with a spatula and let cool on a rack.