Lemon Cane Juice Cookies

Submitted by Stacie Buccina

9 Tbsp evaporated cane juice
Zest and juice of one lemon (about 1/4 cup of juice and 2 tsp of zest)
3/4 cup soy milk (I prefer Plain Silk)
4 Tbsp ground flax seed (can be ground in a coffee grinder)

3 1/4 cups oat flour
1/2 tsp sea salt

Extra evaporated cane juice for sprinkling on the cookies

Combine evaporated cane juice, lemon zest, lemon juice, soy milk, and ground flax seed in the bowl of a stand mixer. Using the flat beater, mix well. Add oat flour and sea salt. Mix until blended. If the dough doesn't seem thick enough, let it sit and it will continue to thicken. The dough will be a little softer than regular cookie dough, but should hold its shape. Scoop the cookies as soon as the dough is the right thickness, so it doesn't get too thick.

Drop the cookies by teaspoonfuls on a silpat-lined (silicone non-stick) baking sheet and sprinkle each cookie with evaporated cane juice. Bake for about 10-12 minutes at 350˚F, or until they feel firm. These cookies do not rise or spread in the oven.

Store in the refrigerator after a day or so. Warm cookies slightly in the microwave before serving to soften them if desired.

Makes about 18-20 cookies, depending on size.