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+ servings
A stack of decorated vegan lemon cookies.
Course Cookies, Dessert

Soft Vegan Lemon Cookie Recipe {Gluten-free}

By: Elysia
Servings 15 cookies
These easy vegan lemon cookies are perfectly zesty, chewy and soft, they basically melt in your mouth! Made from scratch with almond flour and no butter, eggs or refined sugar, these healthy lemon shortbread cookies are the perfect sweet treat for lemon lovers! {Vegan, gluten-free, dairy-free, paleo, & low carb}
Prep Time 10 mins
Cook Time 12 mins
Total Time 52 mins

Ingredients
  

  • 2 cups almond flour blanched
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil softened at room temperature
  • 1 1/2 tablespoons grated lemon zest packed
  • 1 teaspoon warm water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (or sub in lemon extract)

Instructions

  • Add the almond flour and salt to a large bowl and mix to combine, breaking up any clumps of almond flour.
  • Next, mix the maple syrup, coconut oil, lemon zest, warm water, vanilla and almond extract in a small bowl until combined, smoothing out any large clumps of coconut oil with the back of the spoon.
  • Add wet ingredients to the almond flour mixture and mix until combined. The mixture will seem crumbly, but it should stick together when you press it together with two fingers.
  • Chill the dough in the fridge for 30 minutes.
  • When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using a small cookie scoop or tablespoon, scoop up some dough and form it into balls of cookie dough. Flatten it slightly with your fingers, fixing some of the cracks along the edges.
  • Repeat with the remaining dough, placing each cookie about an inch apart.
  • Decorate with toppings, if desired. I used sliced almonds to form flowers and a few edible pearls.
  • Bake for 12-14 minutes until the bottom edges are slightly golden. Allow to cool on the baking sheet for 10-15 minutes. Transfer to a cooling rack to continue cooling.

Notes

  • Be sure to measure out the ingredients VERY carefully and follow the measurements exactly, as any small adjustments to the ingredients could result in a change in the consistency of the dough and taste and texture of the cookies.  I recommend using the scoop and level method to measure your flour to prevent crumbly dough.
  • Use coconut oil at room temperature as it will combine more easily with the other ingredients. When mixing together the wet ingredients, break down any clumps of coconut oil with the back of your spoon, so that there aren’t large clumps of it throughout the dough.
  • Don't skip the step where you chill the cookie dough. Chilling it helps the fat in the dough to solidify and ensures that the cookies won't be too soft or spread too much while baking.
  • I recommend keeping a really close eye on these cookies when baking since they brown and burn easily. Since the cookies are on the smaller side, they bake up fairly fast.
  • You’ll know these cookies are done when they are VERY lightly golden around the bottom edges, but not overly browned. When you take the cookies out of the oven, they will still feel slightly soft to the touch, but DON’T be tempted to bake them longer, as they can burn very quickly. They will firm up as they cool on the baking sheet.
  • I used sliced almonds to form flowers on the cookies and placed an edible pearl in the centre of each flower and on the remaining cookies for a fun twist (they were super cute)! Feel free to leave the cookies plain, add your own desired toppings or even top with a lemon glaze. 

Nutrition

Calories: 123kcalCarbohydrates: 7gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 39mgPotassium: 13mgFiber: 2gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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