Vegan Lemon Cookies
These vegan lemon cookies have a deliciously soft texture and tangy fresh lemon flavor. They are made with almond flour and coconut oil to make them gluten-free and dairy-free with no butter or egg. A simple lemon glaze and fresh lemon zest on top make them even more flavorful!
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
Ingredients
Vegan Lemon Cookies
- 2 ⅔ cups superfine blanched almond flour
- 2 teaspoons lemon zest
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- 3 tablespoons pure maple syrup
- 4 tablespoons lemon juice fresh or bottled
- 1 teaspoon pure vanilla extract
Lemon Glaze
- ½ cup vegan powdered sugar
- 1-2 tablespoons lemon juice
Instructions
Vegan Lemon Cookies
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the almond flour, lemon zest, baking soda, and salt to a large mixing bowl and stir until combined.2 ⅔ cups superfine blanched almond flour, 2 teaspoons lemon zest, ¼ teaspoon baking soda, ¼ teaspoon salt
- Add in the melted coconut oil, maple syrup, lemon juice, and vanilla extract. Stir until a thick, sticky dough forms.¼ cup melted coconut oil, 3 tablespoons pure maple syrup, 4 tablespoons lemon juice, 1 teaspoon pure vanilla extract
- Use a small cookie scoop to scoop out evenly sized cookie dough balls, about 1-2 tablespoons of dough. Place them on the baking sheet 1 to 2 inches apart. Gently flatten them with your fingers to encourage them to spread while baking.
- Bake the cookies for 14-16 minutes or until the edges have set and are slightly golden. Let them cool on the baking sheet for 5-10 minutes to finish setting up. Then, transfer to a cooling rack to cool completely before glazing.
Lemon Glaze
- In a medium bowl, stir together the vegan powdered sugar and lemon juice one teaspoon at a time until the desired consistency is reached. It should be just thin enough to drizzle over the cookies, but not too runny.1-2 tablespoons lemon juice, ½ cup vegan powdered sugar
- Use a spoon or piping bag with a small tip to drizzle the lemon glaze over the cooled lemon cookies. If desired, sprinkle fresh lemon zest on top of the cookies while the glaze is still wet. Enjoy!
Notes
Store leftover lemon cookies in an airtight container at room temperature for 5-7 days.
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