In a large mixing bowl whip the butter and sugar together until combined. Scrape the sides to make sure that all of the sugar is blended with the butter. Add the aquafaba and blend until just combined. Add the lemon juice, zest, and lemon extract, mix until well blended. Slowly add 1/3 of the flour and 1/3 of the almond milk, one at a time and continue until all of the flour and milk is just combined with the sugar and butter mixture. Let the dough rest in the refrigerator for 15 minutes. This is an important step. Don't skip it or the dough will be too sticky to roll.
Scoop out a heaping tablespoon of dough, on the cookie sheet, roll it (SEE NOTE) into a 6-inch log (pat your hands with flour to make it easier) and take one end and wind it into a circle and tuck the end into the center to form a knot. Continue with the rest of the dough and bake for approximately 15 minutes or until the cookies are puffy and beginning to turn a light golden brown. Let them cool completely on a wire rack.
The Nutrition Facts are an estimate only.
Baking time may vary depending on your oven. We used a convection oven to bake these. A conventional oven may require a few minutes longer baking time.
The dough will be sticky when you begin to roll it. The more you roll it the firmer it will become. If you need to add a bit more flour, go ahead, just don't over do it. These cookies take patience, but they're worth it.
Depending on the humidity, brand of flour, how precise your measuring cups are, etc, the dough will vary in moisture. We make these cookies frequently and occasionally have to add more flour because of certain variables.