#vegan citrus pandan cookies

[deliciously-vegan]

Citrus Pandan Cookies

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2 tbsp egg replacer 1/3 cup calamansi juice (or lemon juice)

2 ½ cups  sweet rice flour (aka; glutinous rice flour) 1 tbsp pandan powder 1 tbsp yuzu powder (optional) 2 ½ tsp baking powder

1 cup salted vegan butter, softened 1 1/2 cup cane sugar

1 tsp pandan extract 1 tsp lemon extract 1 tsp pure vanilla extract

1 cup coconut flakes

In a small bowl, whisk together the egg replacer and calamansi juice. Set aside.

In a large glass mixing bowl, sift together the; sweet rice flour, pandan powder, yuzu powder, and baking powder.

In a medium-sized mixing bowl cream together the vegan butter and cane sugar. Add the pandan extract, lemon extract and vanilla extract along with the “egg” mixture. Mix well.

Combine the wet ingredients with the dry ingredients. Fold in the coconut flakes. Place batter in fridge for about 30 minutes.

Preheat oven to 350 degrees F. Grease or line a large cookie sheet. Roll cold batter into walnut-sized balls. Place balls on prepared cookie sheet and press down gently with the back of a fork.

Bake in preheated oven for 12 minutes. Allow to cool on cookie sheet for several minutes before transferring to a cooling rack.

Store in air-tight container. (Freezes nicely.)

Yields; 3 dozen cookies