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.