Lemon Ricotta Cookies

Well, this is take two for this post since I wrote it earlier and I guess it didn't save. These cookies turned out awesome the first time I tried them and they were even better when I made a second batch. These cookies contain butter and sugar so I'll include a lower fat version.

16oz package of raw cashews
2 cups of oat flour and 1/2 cup of other flour
1 cup of raw sugar and 1/4 cup of maple syrup
1 tsp of baking powder
1/3 cup of light olive oil or coconut oil
2 tsp of sea salt
2 whole lemons
1 cup of softened earth balance butter

Lower fat, less costly version:

1 block of tofu instead of cashews
1/3 cup of unsweetened applesauce instead of oil
The rest of the ingredients are the same

To make oat flour, put 2 cups of rolled oats in your food processor and process until the oats are a flour consistency. Set aside.

If you're using cashews, soak them for 30 minutes or overnight, put in your food processor along with the 2 tsp of sea salt and 2 tbsp of lemon juice and process. Set aside.

If you're using tofu, cut the tofu block into small pieces and add it along with the lemon juice and sea salt to your food processor and process well. Set aside

Put the flour, sugar and baking powder in a large bowl and mix well. Add the butter, oil or applesauce and cashew or tofu cheese. Cut up the lemons and squeeze the juice into the batter. Taste the batter and add more lemon juice, make sure you can taste the lemon.

Using a tbsp measuring spoon, put cookie dough on a cookie sheet; the batter should make about 2 cookie sheets of small cookies. Bake at 375 degrees for about 25 minutes. Check the cookies with a fork to see if they are done in the middle, don't overbake the cookies.

This is a great vegan version of a very non vegan Italian cookie. I love earth balance butter, it's a healthy blend of oils and you would never know it's dairy free. What is your favorite dessert to make for the holidays?