Dandelion Petal and Lemon Cookies with Kale Lemon Drizzle
The mild floral dandelion petal flavour goes well with the lemon in these vegan oaty cookies. A kale and lemon drizzle makes these cookies even more special. You can't taste the kale, but it makes a beautiful green colour.
Servings: 12
Calories: 218kcal
Ingredients
For the cookies
- ¼ cup dandelion petals washed
- ⅔ cup (150ml) vegetable oil
- ⅓ cup (75g) caster sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 cup (80g) oats
- 1 cup (115g) all purpose (plain) flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the kale and lemon drizzle
- ½ tablespoon freshly juiced kale
- 1 tablespoons lemon juice
- ½ cup (65g) powdered icing sugar
Instructions
- Preheat oven to 425F / 220C. Line baking sheets with baking paper.
- Whisk the oil, sugar, vanilla, lemon juice and zest together until smooth.
- In a separate bowl, whisk together the oats, flour, baking powder, salt and dandelion petals.
- Add the wet ingredients to the dry and stir to combine.
- Drip teaspoons of the mixture onto the lined baking sheets. Gently press down with the back of a fork. Cook 7-10 minutes or until beginning to turn golden.
- Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
For the kale and lemon drizzle:
- Mix all ingredients until smooth. Drizzle over the cooled cookies.
Nutrition
Calories: 218kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg