Vegan vanilla cookies without egg

To bake the vegan vanilla cookies, first place the wheat flour in a large bowl. Add the sugar, vanilla sugar and salt. Next, add the zest of the lemon. I recommend using an organic lemon, as it is untreated and you can use the zest without hesitation.

Now add the margarine or vegan butter in small pieces. I have been using vegan butter for some time now, as it harmonizes even better with the taste of these cookies.

Using your hands or the dough hook of a food processor, work all the ingredients into a smooth dough. If the dough is still a little crumbly, simply add 1-2 tablespoons of soy milk. This will make the dough smoother and easier to work with.

Wrap the finished dough in cling film and place in the fridge for at least 30 minutes. During this time, you can preheat the oven to 180 degrees top/bottom heat and prepare a baking tray with baking paper.

Now roll out the chilled dough on a floured work surface and cut out shapes as desired. I personally prefer to use star or heart shapes. Then place the cut-out cookies on the baking tray.

Finally, bake the cookies in the middle of the oven for about 10-15 minutes until they are lightly golden brown in color. Please note that the baking time may vary depending on the oven. It is advisable to keep an eye on the cookies.

Remove the finished vegan vanilla cookies from the oven and leave to cool. They will become firmer as they cool.

Now just enjoy! These egg-free vanilla cookies are not just a treat for allergy sufferers. They are crumbly, tender and simply full of vanilla flavor!