These Lemon Thumbprint Cookies have a crispy, buttery vegan cookie on the outside with a creamy bright zesty lemon curd in the middle. If you’re into delicious vegan lemon desserts, check out my Vegan Lemon Bars or how about my Vegan Blueberry Lemon Yogurt Cake. So good!
Vegan Lemon Thumbprint Cookies and the Environment
Today I didn’t wake up to the sound of the air conditioner for a change. That’s because it’s actually kind of chilly here in Missouri, a state smack-dab in the middle of the country. Record-breaking chilly is what our neighbor told us on our morning walk with the doggies. Brrr. It’s enough to make a person question the logic behind global warming. But as Thomas Friedman says, global warming is actually a misnomer. It should be called Global Weirding.
I like people who create new words. I think Mr. Friedman got it right because the weather today is weird. I even had to put on my jacket to sit outside to write my morning pages. But I’m not complaining. In fact, I’m kind of lucky that the weather is weird today. Because it’s weird in a way that’s kind of nice.
Usually Missouri’s weather in July is hot, humid, and unbearable. But not today. And it won’t be for the next three days, according to our neighbor. And you know what? I intend to enjoy these three days because I’m doing my part to lighten my carbon footprint. That’s thanks to my vegan diet. That means these Lemon Thumbprint Cookies can helps reduce your Carbon Footprint. Get it? Thumbprint? Footprint? I thought it was kind of cute…but then again, I’m easily amused.
I’ve had the same bowl of lemons sitting in our kitchen for awhile now. They were so beautiful I didn’t want to actually eat them. Until it was necessary to eat them. Quickly.
This recipe calls for two lemons so I figured it was perfect.
Lemon just happens to one of our favorite flavors. But, of course, the thing that has held me back in making a lemon thumbprint cookie in the past is the idea of making a Vegan Lemon Curd. Recipes that require a lot of eggs are not usually the easiest to veganize.
But then along came the cashew.
I love vegan recipes that are thick and rich, and just as delicious as the non-vegan version. Cashews definitely help with that.
But, hey, we were talking about our carbon footprint. Right? Look how easily distracted I am when food is on the table. I mean, literally, on the table!
Top 5 Reasons a Vegan Diet is Good For the Environment
- Vegans save water. We may drink a lot of water, but the production of meat oriented food uses a LOT more water than the vegetarian kind. Kick your feet behind your back and click your heels together in happiness. If you can do that kind of thing.
- Vegans need less land. Believe it or not, a lot of crops go toward livestock. If more people would eat vegan and/or vegetarian, less crops would be needed. And more greenspace means better air!
- Vegans are not intense. If you’ve known any vegans you might be surprised to see that statement, so let me clarify. According to ShrinkThatFootprint.com, of the diets studied – meat lover, average, no beaf, vegetarian, and vegan – the vegan diet was the less carbon intense way to eat. Ergo, my conclusion: vegans are not intense!
- Vegetarians have a lot of horse power! According to the Environmental Working Group, if half of the country decided to eat vegetarian, it would be the equivalent of removing 46 million cars from the highways. That’s a lot of horsepower!
- Vegans have less gas. Now, let me clarify, most vegans eat a lot of beans. But, even with that, vegans still produce less methane than the average cow. Thank goodness for that! According to an EPA Greenhouse Emissions Report, greenhouse gas emissions were significantly less for people eating a vegan diet.
Reducing the intake of meat and other animal based products can make a valuable contribution to climate change. — U.S. Environmental Protection Agency Greenhouse Gas Emission Report
That means I can eat these Vegan Lemon Thumbprint Cookies with abandon, knowing that they’re all part of the cause of helping me reduce my carbon footprint. It’s enough to make you second guess Kermit’s favorite song, “It’s not Easy Being Green.”
Eat some Lemon Thumbprint Cookies…reduce your carbon footprint. Kind of a sweet deal…if you ask me.
- For the Cookie Crust:
- ¾ cup dairy-free margarine softened
- ¾ cup sugar
- 1 tablespoon ground flax seeds
- 1 tablespoon corn starch
- juice of one lemon about 3 teaspoons
- 3 tablespoons dairy-free milk
- ½ teaspoon vanilla
- ½ teaspoon lemon extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the Lemon Sugar:
- ¼ cup sugar
- zest of one lemon from the lemon above
- For the Lemon Curd:
- 1 tablespoon raw cashews
- 2 tablespoons coconut oil
- 1 cup powdered sugar
- juice of one lemon about 3 teaspoons
- zest of one lemon about 2 teaspoons
- ½ teaspoon turmeric for color, or you can use 2 drops yellow food coloring
In a mixing bowl combine the margarine, sugar, ground flax seeds, corn starch, lemon juice, dairy-free milk, vanilla, and lemon extract. Use a mixer on medium high speed and mix until light and fluffy, about one minute.
In a medium sized bowl combine the flour, baking powder, baking soda, and salt. Stir to combine. Pour the dry ingredients over the margarine mixture and stir to combine. Place the bowl in the fridge to chill for an hour.
Prepare the lemon sugar by combine the sugar with the zest of one lemon. Stir and set aside.
Prepare the Lemon Curd by place the raw cashews in a coffee or spice grinder. Pulse until the cashews have reached the consistency of a sticky flour. If you don't have a grinder, then chop the cashews until fine and use a fork to mash it to an even finer consistency.
Place the cashew flour into a small bowl. Add the coconut oil, powdered sugar, lemon juice, and lemon zest. Stir to combine. Add the turmeric (or yellow food coloring) and stir to combine. Set aside.
When the dough is chilled turn your oven to 325F and line two cookie sheets with parchment paper.
Use a tablespoon to measure out balls of dough. Roll the balls in the Lemon Sugar and place them on a tray. Use a teaspoon to create an indentation in each cookie dough ball and pour some lemon curd in each cookie dough ball.
I treated these cookies more like pastries and placed the tray in the fridge to keep the dough chilled while waiting to bake them.
Once your oven is heated, place your prepared cookie dough balls onto the first prepared cookie sheet, roughly 1.5 inches apart. Bake for 13-15 minutes. Remove from the oven and allow the cookies to cool completely on the cookie sheet.
In the meantime, use your second cookie sheet to prepare the second batch of cookies, using the process from #9.
These cookies are definitely delicate, but they firm up as they cool and are delicious!