Go Back
עוגיות לימון ופרג בציפוי שוקולד לבן - טבעוני

Lemon and Poppy Cookies Coated in Vegan White Chocolate

Crispy lemon-poppy cookies, coated in vegan white chocolate; Addictive, easy to make, perfect with coffee (or tea)
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
 
 

Cookies
  • 1⅓ cup white spelt flour
  • 100 grams vegan butter
  • ½ cup sugar
  • 1 tablespoon vegan almond butter
  • 1 tablespoon poppy seeds chia seeds, or a mixture of both
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • ⅛ teaspoon baking soda
  • pinch salt
White Chocolate Coating
  • 100 gram vegan white chocolate chips
  • ½ tablespoon coconut oil
  • pinch salt

Method
 

Cookies
  1. Cut the cold butter into cubes, place the butter and the rest of the dough ingredients in a food processor with the plastic blade, and process until a dough is formed. If necessary, add water gradually.
  2. Place the dough on a work surface; Knead for about two minutes; Form a 'sausage' about 22 cm long (8.66 inches); wrap in cling film or baking paper and refrigerate for about an hour until the dough is very cold.
  3. preheat the oven 190 degrees Celsius (375 F).
  4. Slice into 4-5 mm thick slices - it is essential to work with very cold dough.
  5. Place the cookies on a baking tray; no need to grease the pan or line it with baking paper; Make sure to keep a distance of about 3 cm (about 1 inch) between the cookies because they will expand. If you bake the cookies in a standard oven pan - you will probably need two pans.
  6. Place in the center of the oven and bake for 10-12 minutes just until golden. If, after 10 minutes, a wonderful lemon scent spreads in the room - it's time to remove the cookies from the oven! It is essential to make sure that the cookies do not turn brown - although they will be delicious, they will lose their lemon flavor; Allow the cookies to cool completely before dipping them in the chocolate coating.
  7. Dip about ⅓ of the cookie into the chocolate coating, gently shake off the excess and place the cookie on a wire rack so that the part with the chocolate protrudes (see photo); Leave the cookies on the grid until the white chocolate hardens.
  8. Store the cookies in an airtight container out of sight and hope they will last at least one day :)
Vegan White Chocolate
  1. Put chocolate chips, coconut oil, and salt in a microwave bowl with a lid. Cook at 50% -60% power for about a minute; Remove and mix; Return for another half-minute - minute until the chocolate melts. Instead of a microwave, you can melt the chocolate on a double boiler.

Notes

  • Instead of white chocolate, you can use dark chocolate - in this case, add one tablespoon of coconut oil (instead of half a tablespoon).If the chocolate coating has hardened - you can return it to the microwave (or double boiler) for a few seconds until it melts - remove and mix.
  • The cookies are addictive even without the chocolate coating.
  • The recipe is based on a recipe from Ruth Sirkis' book "Cookies and Sweets."
You may also like:
Lemon Tart Vegan
Lemon Tart - vegan 

Tried this recipe?

Let us know how it was!