Lemon Cranberry Cookies
These Lemon Cranberry Cookies deliver the perfect amount of sweetness and tartness. You’ll find you cannot stop at just one cookie! These gluten free lemon cookies used dried cranberries.
Vegan Cranberry Cookies
No matter the time of year, cookies are always in season. But during the winter and holiday season, the popularity of cookies grows! The holiday season is the time for cookie swaps and cookie gift giving.
When you have dietary restrictions, sometimes participating in those cookie swaps can be hard. Or perhaps you have a friend who needs a gluten-free cranberry cookie? We have you covered with this gf lemon cookies! They are gluten-free and vegan!
Actually, we are bringing you a delicious gluten free lemon cookies that are completely allergy friendly!
Allergy Friendly Cookies
Whether you are whipping up a couple of dozen cookies for an exchange with friends or you are looking to make your family a sweet treat, this Lemon Cranberry Cookie recipe is a crowd pleaser.
The lemon flavor comes from the zest of a lemon and we used some dried cranberries. While there are recipes out there for fresh cranberry lemon cookies, this one goes the dried cranberry route!
The flavors come together to create something pretty amazing! Your friends and family will never know that this cookie is gluten-free, nut-free, egg-free and dairy-free!
We used some delicious White Baking Chips from Pascha Chocolate.
All Pascha products are free from the Top 8 most common allergens. These products are some of my favorites and I talk about them quite a bit!
Love cookies? Check out these Gluten Free Sugar Cookie Cut Out sweet treats!
The lemon zest is everything!
There is just something about a fresh lemon. The color, the smell and the taste! We worked hard with our lemon zester to get fresh zest for these delicious cookies!
It is easier than you think and makes a world of difference in the area of taste! You just add the zest directly to the wet ingredients. I suggest using a large bowl to mix ingredients, so it doesn’t get too messy! Wondering about a flour mixture? I used an all-purpose gluten-free flour. I do not use my own blend.
If you LOVE lemon, you need to try out these Yogurt Lemon Cakes by Fearless Dining. They are FULL of fresh lemon flavor!
When it is time to mix in your White Baking Chips with Rice Milk, fold the chips by hand.
Take care and be gentle.
Roll the dough in your hands to create 1 inch dough balls.
It is just an approximately, no need to be exact! Then bake away!
Did somebody say powdered sugar?
I added some corn free powdered sugar to top these little beauties! Just something about powdered sugar that makes everything better, right?
Any type of powdered sugar will work but if you want to avoid corn, you can use the corn free powdered sugar that we use.
It catches all the fly away sugar! It sure makes for an easy clean up!
Of course the powdered sugar is not necessary, just an added element.
I did leave some of this lemon cookies naked! No powdered sugar for those!
What about a lemon glaze? That is a question that we’ve gotten and we think it’s a great idea. You could whip up a simple glaze using fresh lemon juice and powdered sugar. You are going to want your cookies to cool completely and then you can drizzle those vegan cookies with the glaze!
I am always asked what other cookies I like from other bloggers. Well if you LOVE oatmeal, you need to try these Gluten-Free Oatmeal Cookies from TexanErin! I have loved ALL her recipes so far! Or if you LOVE coconut flour, you HAVE to check out these coconut flour cookies by Texan Erin!
Take that a step further and make an oatmeal cranberry cookie!
Other Gluten-Free Cookie Recipes to Try:
- Soft Chocolate Chip Cookies
- Easy Gluten-Free Cookie Bars
- Skillet Cookie made with muffin mix
- Chocolate Chip Butterscotch Cookies
Okay, are you getting hungry for the recipe? Let’s do this…
Lemon cranberry cookies recipe
These Lemon Cranberry Cookies deliver the perfect amount of sweetness and tartness. You'll find you cannot stop at just one cookie! These gluten free lemon cookies used dried cranberries.
- ½ c dairy-free soy-free butter
- ½ c sugar
- 1 T lemon zest
- 1 egg replacer equal to 1 egg
- 1¼ c gluten-free all purpose flour
- ½ t baking powder
- ⅓ c dried cranberries
- ⅓ c white baking chips
- powdered sugar optional
In an electric mixer, combine the butter and sugar until smooth.
Zest lemon and mix the zest into the butter mixture along with 1 egg replacer.
On a low speed mix in the gluten-free all purpose flour and baking powder.
While still on a low speed add in the dried cranberries.
Remove bowl from mixer and gently fold in the white chips by hand.
Roll the cookies into 1 inch balls and bake at 375 degrees F for 8-10 minutes.
Gently use a fork to press down or smash the cookies to make them a touch flatter!
Allow to cool, then add powered sugar to the top of cookies if you wish!
For a softer cookie, bake for 8 minutes. Let cool for at least 5 minutes directly on the baking sheet, then transfer to the rack to finish cooling.
Store in an air tight container.