Vegan Lemon Cookies are soft, chewy and are packed with tangy lemon flavor. These Vegan Lemon Cookies come together with less than 10 ingredients.
Vegan Lemon Cookies Recipe
If you love lemon and you love cookies, get ready for your new favorite dessert! These vegan lemon cookies are full of flavor and soft as can be! We think these vegan lemon cookies are nearly perfect!
We absolutely adore all things lemon! If you have the same feelings for lemon as we do, you should check out our Gluten Free Lemon Cookies and our Cranberry Lemon Cookies! Want to switch up the sweet vegan lemon cookies for something savory? Then check out our Sheet Pan Vegan Tofu or these Lemon Glazed Sweet Potatoes!
When we say these vegan lemon cookies are soft, we are not joking! After making them in our test kitchen and sharing with some eager neighbors, we described them as pillowy soft and full of flavor! And those words are coming from people who are not vegan or gluten free! That speaks volumes about Vegan Lemon Cookies!
Why you will LOVE these Vegan Lemon Cookies
- They are soft cookies.
- They are full of powerful flavor!
- They are VEGAN and GLUTEN FREE!
- You can freeze them!
- They keep well!
- They are simple to make!
- They use minimal ingredients!
- They have a buttery texture, without dairy butter!
Ingredients for Vegan Lemon Cookies
This section explains what ingredients to use for these Vegan Lemon Cookies. For full measurements and specific instructions see recipe card at the bottom of the post.
- All purpose gluten free flour - For this recipe we used Bob’s Gluten Free All Purpose Flour (blue bag) You can try to use other blends or other all purpose gf flours, but we haven’t tested this recipe with any other flour except Bob’s Blue Bag. If you attempt to use a flour blend without xanthan gum you will need to add ¼ to your blend.
- Almond meal - this is important for the consistency of these vegan lemon cookies. There is not an equal sub for this ingredient.
- Salt - this is a common ingredient, you probably already have! You can use your table salt here.
- Baking soda - this is another common ingredient. I always have a big bag of baking soda around my house! I use it in so many recipes and also for cleaning!
- Vegan butter - Use your favorite vegan butter here, we love earth balance.
- Sugar - There are many different kinds of sugar, for these vegan lemon cookies we used cane sugar.
- Flax egg - If you are unsure how to make a flax egg, we have got you covered. We explain here, how to make a flax egg.
- Vanilla extract - You can use store bought vanilla extract or you can make it at home. If you want
- Lemon - You are going to need the zest of the lemon and also juice from the lemon. If you do not have a zester at home, I recommend this lemon zester. I use this handy, handheld juicer to juice my lemons.
If you have any questions about these Vegan Lemon Cookies, please leave a comment below and I will get back to you ASAP!
There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is important to get the BLUE bag and not the red bag.
How to make Vegan Lemon Cookies
This section tells you a recap of how to make Vegan Lemon Cookies. For more precise steps please see the recipe card below (at the end of the post)
- Add the flour, almond meal, salt, baking soda and xanthan gum to a large bowl and whisk together until well combined.
- In a separate large bowl, beat the melted vegan butter with the sugar.
- Add the flax egg, vanilla, lemon zest and juice. Beat well.
- Add the flour mixture to the bowl with the wet ingredients and fold together until combined.
- Put the bowl in the freeze (see printable recipe card below for specific times)
- Preheat the oven and line two baking sheets with parchment paper.
- Roll the cookie mixture into balls with your hands and place them on the baking sheets.
- Bake (see printable recipe card below for specific times)
- Leave the cookies on the baking sheets for about 10 minutes before transferring them to a wire rack to cool.
Tips for Vegan Lemon Cookies
- If you are not vegan, you can sub in 1 egg for the flax egg.
- The dough may feel dry when you prepare it, but the cookies will not turn out dry.
- Add a lemon glaze to your vegan lemon cookies by mixing powdered sugar, lemon juice and lemon extract together and drizzling over the vegan lemon cookies!
- Short on time? You can prep the batter and chill overnight and bake the next day.
- Store your Vegan Lemon Cookies in an airtight container (glass works better for these vegan lemon cookies than a plastic container) for about 1 week. I prefer to keep them in the fridge, but they do sit okay on the counter. You can also freeze them for up to 3 months.
- If you freeze these vegan lemon cookies, you can roll them into individual balls and freeze them. You can thaw and bake or bake them frozen. If you bake from frozen, you will need to add a couple of extra minutes of baking time.
- While it might be tempting to eat a warm one, let the cookies completely cool before eating. The cooling process firms them up enough to be handled.
More Vegan Cookie Recipes
When it comes to vegan cookies, we have plenty of options. If I was asked to pick my favorite, I am not sure if I could! But let me give you a few other options of vegan cookies and you can decide which is your favorite!
We LOVE these frosted vegan sugar cookies! They remind me of the lofthouse style cookies that the grocery store sells! Except these are gluten free and vegan!
If frosted sugar cookies are not your thing, check out our crispy unfrosted vegan sugar cookies. These cookies pack the perfect balance of crunch and flavor!
Whether it is around the Holiday or not these Vegan Gingerbread Cookies will hit the spot! If it is not the holiday season, you do not need to make them into Holiday cookie cutter shapes! Pick your own favorite cookie cutter to use!
Vegan Peanut Butter Chocolate Chip Cookies are chewy, soft, and packed with chocolate! These are truly the best gluten-free cookies you'll ever make. These vegan cookies might be moving the needle to be in my TOP 3 list!
Vegan Pumpkin Cookies are the perfect easy fall dessert or anytime of the year for that matter! Creamy pumpkin puree and a delicious pumpkin spice blend make these chewy gluten-free cookies the best of the season.
And finally, Vegan Snickerdoodle Cookies are so chewy and soft, you'll never believe they're gluten-free! Rolled in homemade cinnamon sugar, they're the perfect simple cookie recipe.
Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, YouTube, and Facebook, too!
Don't forget to subscribe to our EMAIL newsletter.
Vegan Lemon Cookies
Ingredients
- 1.5 cups all purpose gluten free flour
- 1 cup almond meal
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ cup butter (vegan) melted
- ¾ cup sugar
- 1 flax
- 1 tsp vanilla extract
- ¼ cup lemon juice
- lemon zest
Instructions
- Add the flour, almond meal, salt, baking soda and xanthan gum to a large bowl and whisk together until well combined.
- In a separate large bowl, beat the melted vegan butter with the sugar.
- Add the flax egg, vanilla, lemon zest and juice. Beat well.
- Add the flour mixture to the bowl with the wet ingredients and fold together until combined.
- Put the bowl in the freezer for 30 minutes.
- Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
- Roll the cookie mixture into balls with your hands and place them on the baking sheets.
- Bake for 12-14 minutes.
- Leave the cookies on the baking sheets for about 10 minutes before transferring them to a wire rack to cool.
Notes
- If you are not vegan, you can sub in 1 egg for the flax egg.
- The dough may feel dry when you prepare it, but the cookies will not turn out dry.
- Add a lemon glaze to your vegan lemon cookies by mixing powdered sugar, lemon juice and lemon extract together and drizzling over the vegan lemon cookies!
- Short on time? You can prep the batter and chill overnight and bake the next day.
- Store your Vegan Lemon Cookies in an airtight container (glass works better for these vegan lemon cookies than a plastic container) for about 1 week. I prefer to keep them in the fridge, but they do sit okay on the counter. You can also freeze them for up to 3 months.
- If you freeze these vegan lemon cookies, you can roll them into individual balls and freeze them. You can thaw and bake or bake them frozen. If you bake from frozen, you will need to add a couple of extra minutes of baking time.
- While it might be tempting to eat a warm one, let the cookies completely cool before eating. The cooling process firms them up enough to be handled.
