Lemon Rosemary Olive Oil Cookies (vegan)

0 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat.
1 In a large bowl, make the flax egg by coming the ground flaxseeds with water. Stir and set aside for 5 minutes to thicken.
2 In a medium bowl, add the whole wheat pastry flour, baking soda, baking powder, and salt. Whisk until well combined.
3 In the bowl with the flax eggs, add the sugar, olive oil, lemon zest, lemon juice, chopped rosemary, and vanilla extract. Whisk until well combined.
4 Add the dry ingredients to the wet. Use a spatula to stir until just combined. Careful not to over mix.
5 Use a cookie scoop to scoop about 1.5 tablespoons of dough and place them on the baking sheet. Sprinkle some organic cane sugar on top of each cookie. Bake for 12-15 minutes. Let it cool on the pan for 10-15 minutes, then carefully transfer to a wire rack to cool completely. Enjoy!