it’s springtime and you know what that means… all of the lemon flavored sweet and savory dishes. please welcome my perfectly delicious Healthier Vegan Lemon Cookies! they’re light, packed with flavor and make the best treat or snack any time of the day.
who else is obsessed with anything lemon?! i made the yummiest Vegan and Gluten-Free Lemon Loaf and Delicious Vegan Lemon Poppyseed Muffins recently and y’all loved both!
happy to add to the lemon collection with some fabulous cookies. the cookies are made with 8 ingredients excluding a glaze, so you could say they’re incredibly minimal.
the delicious looking icing on the top, that’s a combo of coconut butter, maple syrup, lemon juice and a little bit of almond milk!
last time i posted about coconut butter, i got a lot of brand questions/where to purchase.
so i used Nutiva and i have found it at both Whole Foods and Sprouts. check the store locator though to see where else you can find it.
it’s really similar to coconut oil, just thicker and just as it’s description says, more like butter! i put the cookies in the fridge after they’re iced and oh my gosh, the icing hardens to perfection.
if you just want to make a different glaze with powdered sugar and such, go for it! you can definitely just use store bought vanilla frosting too, like Simple Mills.
for more of a lemon flavor, you could mix in lemon zest!
the cookies are on the smaller side, i used an ice cream scoop to evenly distribute the batter, and i would say it’s about 2 tbsp worth of dough.
the dough is slightly sticky, so you can ever so slightly wet your hands to press down, flatten the cookies and mold into a cookie shape.
as for the baking time, it’s only 10 minutes at 350 degrees, so pretty short! you just have to let the cookies cool down completely before adding the icing, or else it will totally melt.
Healthier Vegan Lemon Cookies are totally freezer-friendly! that’s where we stored about 1/2 of them.
the rest go into the fridge because we like having dessert every night and they totally hit the spot.
i think the cookies taste better cold and fresh out of the fridge, but you might like them more at room temp.
here’s everything you’re going to need!
- oat flour
- almond flour
- baking powder
- maple syrup
- fresh lemon juice
- cashew butter or almond butter
- lemon zest
- almond extract
- coconut butter
- unsweetened dairy free milk
the texture is incredible because while Healthier Vegan Lemon Cookies are soft, they’re a little bit chewy, which i looooove when it comes to cookies.
if you love lemon, you’re going to love these cookies, and as with many of my desserts, you’re probably going to be surprised they’re vegan.
healthier vegan baking can be really tricky, but once you get it right and find good recipes, you’re never going to want to go back!
are you going to make Healthier Vegan Lemon Cookies?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Healthier Vegan Lemon CookiesCourse: Cookies, DessertsDifficulty: Easy
yields 14-15 cookies depending on size. see text for brand recs!
1 cup almond flour
1 cup oat flour
1/2 tbsp baking powder
1/3 cup maple syrup
1/3 cup fresh lemon juice
1/4 cup creamy cashew or almond butter
1/2 tsp almond extract
1/2 tbsp lemon zest
1/3 cup melted coconut butter
1-2 tbsp maple syrup
1 tbsp fresh lemon juice
1/4 cup unsweetened dairy free milk (can add more to thin it out)
- preheat the oven to 350 degrees.
- add the cookie ingredients to a mixing bowl and combine until a thick batter forms. use a small ice cream scoop, about 2 tbsp worth of dough and evenly distribute onto a parchment lined baking tray.
- with ever so slightly wet hands, press down to flatten dough into a cookie shape.
- bake at 350 degrees for 10 minutes and then let the cookies cool down completely.
- mix the icing ingredients together, top the cooled down cookies, place in the fridge if you would like for 20 minutes so the icing hardens.
- store in the fridge or freezer in an airtight container and enjoy.