Blackberry White Chocolate Lemon Drops

One of my favorite parts of donating food for bake sales is the inspiration to make new recipes. This weekend our favorite vegan non-profit grocery store, Sidecar For Pigs Peace is having their Septemberfest and asked for people to donate cookies. Having a bowl of blackberries in my fridge I was determined to use them.

These are a light, refreshing cookie with a beautiful natural pink color. Anzia, the little vegan, wants to make them again for a tea party. The cookies picture were made using a teaspoon but the cookies I donated were made with a tablespoon. If you choose to make a larger cookie you will need to allow them 2 more minutes to cook.

1 tbsp chia seeds
3 tbsp water
2 1/2 cups whole wheat flour white
1/2 tsp baking powder
1/4 tsp Himalayan Salt
1 cup vegan butter (room temperature)
1/2 cup vegan organic sugar
1 tbsp lemon zest
Juice of one lemon (about 2 tbsp)
1/2 cup blackberries
1 cup vegan white chocolate chips

Whisk water into chia seed and set aside for 15 minutes.

In a large bowl mix flour, baking powder and salt. Set aside.

With an electric mixer blend butter and sugar together until creamy. Add in chia mixture, lemon zest, juice and blackberries. Mix together. With mixer on, slowly pour in flour mixture until flour in incorporated into butter. Stir in white chocolate by hand. Refrigerate dough from 30 minutes to over night.

Preheat oven to 375 degrees.

Line cookie sheets with parchment paper. Using a teaspoon of dough at a time roll into balls and place on cookie sheet about an inch apart. Bake 12 to 15 minutes until bottoms are golden brown. Leave on cookie sheet until they can be moved by hand then transfer to a cooling rack. Cool completely before glazing. Yields 5 dozen. You could use a tablespoon of dough for larger cookie.

Juice of two lemons
1 1/4 cups organic powdered sugar

In a bowl, slowly whisk powdered sugar into lemon juice (1/4 cup at a time)

Okay, this part is messy. Place parchment paper under cooling racks (I used the same ones I baked with.) Drop cookies in to glaze one at a time rolling them around so they are completely covered. Remove cookie from glaze with slotted spoon/or fork and let excess glaze drip off.  Set back on cooling rack. Let sit for a couple of hours until glaze hardens.  Enjoy.

This entry was posted in Anzia's picks-a young vegans perspective, dessert and tagged , , , , , . Bookmark the permalink.

2 Responses to Blackberry White Chocolate Lemon Drops

  1. Wow!!!! Awwweeesome!!! 😀 Looking SO delicious.

    BTW I am hosting a gala dinner extravaganza, a fabulous linky party for all. It’s going to go on for the entire weekend. You can post anything – appetizers, drinks, soups, stews, desserts, finger foods – anything that takes your fancy. You can also post party decor or other party related ideas.
    Please do come and join the party and help me make it a success.

  2. Pingback: Pecan, Tomato, Onion Dip | Don't Fear The Vegan

What are your thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s