Coconut-Lemon Vegan Cookies

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and shredded coconut until evenly combined.

3.In a separate large bowl, mix the melted coconut oil and coconut sugar until smooth and slightly creamy.

4.Add the almond milk, fresh lemon zest, lemon juice, and vanilla extract to the wet mixture. Stir well to combine all wet ingredients thoroughly.

5.Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.

6.Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7.Gently flatten each cookie slightly with the back of a spoon or your fingers to help them spread evenly during baking.

8.Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.

9.Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10.Once cooled, enjoy these tropical coconut-lemon vegan cookies with a cup of tea or your favorite plant-based milk.