Get the Recipe: Vegan Lemon Cookies
These Vegan Lemon Cookies are thick, chewy and perfectly flavored! The lemon flavor adds a hint of sweetness and tartness. These gluten free lemon cookies are easy and so tasty!
Ingredients
- ¼ cup coconut oil, softened, see note
- ⅔ cup light brown sugar, tightly packed
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 2 tbsp unsweetened applesauce
- 1 ½ cups gluten free 1 to 1 flour, or all purpose flour
- 1 tsp baking soda
- 1 tbsp lemon juice
- 1 tsp lemon zest, plus more for garnish
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add coconut oil to a microwave bowl and microwave for 7 seconds. Just enough to soften it.
- Add coconut oil, brown sugar and vanilla extract to stand mixer. Beat for 1 minute or until no clumps of coconut oil remain.
- Add almond milk and applesauce to mixing bowl. Stir to combine.
- Then, add all remaining ingredients. Stir until a thick dough forms.
- Use cookie scoop to drop balls of dough onto lined baking pan. Garnish the tops of each ball with some extra lemon zest if desired.
- Bake for 8 to 10 minutes or until middles of cookies are set.
- Finally, remove from oven. Allow cookies to cool for 5 minutes on pan. Then carefully move cookies to a cooling rack.
Notes
- Coconut oil should be lightly softened but not melted. I have found that microwaving it for 7 to 8 seconds works well.
- Beat coconut oil, brown sugar and vanilla until completely mixed and no clumps of coconut oil remain.
- Balls of dough should be about 1 inch to 1.5 inches in diameter.
- Bake until middles of cookies are just set. The edges will be a very light golden.
- Store covered at room temperature for up to 4 days or in the fridge for up to 7 days.
Calories: 162kcal, Carbohydrates: 28g, Protein: 1g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 98mg, Potassium: 35mg, Fiber: 1g, Sugar: 12g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg