Gluten-Free Vegan Lemon Cookies

These Gluten-Free Vegan Lemon Cookies are soft in texture, sweet, and tangy, thanks to the fresh lemon juice and zest. If you're a lemon dessert lover, these are for you!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Author Bakerita | Rachel Conners

Equipment

Cookie Scoop

Ingredients

3 tablespoons (37g) light, fruity olive oil
3 tablespoons (48g) creamy cashew butter or other creamy nut butter
1/3 cup coconut sugar
1½ flax eggs see Notes
1 teaspoon vanilla extract
2 tablespoons lemon juice + 1 teaspoon lemon zest
1⅔ cups (160g) blanched almond flour
¾ teaspoon baking soda
½ teaspoon sea salt
Raw cane sugar turbinado sugar, or coconut sugar

Instructions

In a large bowl, stir together the olive oil, nut butter, and coconut sugar until fully combined.
3 tablespoons (37g) light, fruity olive oil, 3 tablespoons (48g) creamy cashew butter, 1/3 cup coconut sugar
Beat in the flax egg, then stir in the vanilla extract, lemon juice, and lemon zest.
1½ flax eggs, 1 teaspoon vanilla extract, 2 tablespoons lemon juice + 1 teaspoon lemon zest
In a separate bowl, whisk together the blanched almond flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined.
1⅔ cups (160g) blanched almond flour, ¾ teaspoon baking soda, ½ teaspoon sea salt
Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with – you can leave the dough in the fridge (covered) for up to 48 hours.
When you’re ready to bake, preheat the oven to 350°F.
Put the sugar in a small bowl to roll the cookies in.
Raw cane sugar
Use a cookie scoop to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart onto a parchment-lined cookie sheet and press down with your palm to flatten them slightly.
Bake for about 9 to 11 minutes in the preheated oven, depending on the size of your cookies, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
Store in an airtight container for up to 5 days.

Notes

To make flax eggs: whisk together 1½ tablespoons flax meal with 5 tablespoons water, whisk and let gel for 5 minutes before using.