You'll love this recipe for vegan lemon cookies. Made with fresh lemon juice - this easy recipe has only 6 ingredients, and they're ready in less than 15 minutes!
CONTENTS
Why this recipe works
- This recipe uses only 6 simple ingredients to make the best lemon cookies!
- Similar to my melomakarona - it's dairy-free and contains no eggs.
- It's the perfect afternoon treat.
- It's bursting with fresh lemon flavour - perfect for those lemon lovers!
Ingredient notes
- All-Purpose Flour - I've used regular all-purpose flour, but you can always use specialised pastry flour.
- Olive Oil - I've chosen light olive oil as the fat in this cookie. You can substitute it with vegan butter or coconut oil. I don't advise using extra virgin olive oil as the flavour is too strong.
- Sugar - I'm using regular granulated sugar. You can use brown sugar (and it will still taste great!). However, keep in mind that the lemon cookies will come out darker.
- Lemon - I'm using lemon, but any citrus will work beautifully. Try orange or lime - both are equally delicious!
- Vanilla - I'm using vanilla extract. It adds a lovely complimentary flavour to the cookies. Don't omit it! You can use vanilla paste instead if you prefer.
- Baking Soda - This is my leavening agent of choice. It helps give the cookies the best texture.
Substitutions
- Substitute 60g (¼ cup) of the flour with oats - this will add a lovely texture and a little added fibre.
- Swap out the all-purpose flour and with a gluten-free flour - to make them gluten-free.
Variations
- Add ½ teaspoon of cinnamon to the dry ingredients. The cinnamon gives this recipe a delicious twist.
- Try adding some chopped walnuts or almonds to the mix. The nuts will add a nice crunchy texture.
- Use lemon-infused olive oil or a splash of lemon extract for extra lemon flavour.
- Drizzle them with a lemon glaze when they've cooled.
- Make them Greek and add a tablespoon of ouzo to the recipe! Ouzo and lemon work really well together.
How to make vegan lemon cookies
Step 1: Combine the olive oil and sugar in a medium bowl and mix well.
Step 2: Add the lemon juice, lemon zest and vanilla and mix again.
Step 3: Combine the flour and baking soda and gradually add them to the wet ingredients.
Step 4: Stir until combined and no flour is visible. Cover the bowl, and place in the fridge overnight - or for half an hour.
Step 5: Use an ice cream scoop to scoop cookie dough balls and place them on a lined baking sheet.
Step 6: Bake for 12-13 mins. Remove and cool the cookies on a cooling rack.
Expert tips
- Chill the vegan lemon cookie dough in the fridge overnight. This produces the best results. Resting it will allow the gluten to relax and prevent the cookies from being tough. (if you can't do it overnight - chill the dough for at least half an hour).
- Ensure that the flour is sifted before mixing with the remainder of the ingredients.
- Use a cookie scoop to measure even portions of the cookie dough.
- Don't over-mix your batter! Instead, mix just enough to combine everything together.
- When baking, line your cookie sheet with a silicone mat or parchment paper. It makes removing your cookies a lot easier.
- Don't over bake the cookies. The edges should be golden brown but not burnt. They will feel soft when removed from the oven - but will firm up slightly when cooled.
- Store cookies in an airtight container at room temperature. If you store them in the freezer, thaw them first before eating.
Recipe FAQ's
You'll know when your cookies are done by looking at the colour of the cookies. You don't want them to brown too much.
Yes! These cookies freeze really well. Just stick them in a freezer-safe container and pop them in the freezer. They'll be fine for up to 3 months.
Yes! Just wrap the dough tightly in plastic wrap and place it in a resealable bag. Then you can store the dough in the freezer until you're ready to bake some cookies.
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📋 Recipe
Vegan Lemon Cookies
Ingredients
- 120 ml olive oil
- 60 grams sugar, regular or caster (superfine)
- 1 lemon, juice and zest
- 1 tablespoon vanilla extract
- 180 grams flour, plain (all-purpose)
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 175 deg C (350 F) and line a baking sheet with parchment paper.
- Combine the olive oil and sugar in a medium bowl and mix well.
- Add the lemon juice, lemon zest and vanilla and mix again.
- Combine the flour and baking soda and gradually add it to the wet ingredients.
- Stir until combined and no flour is visible. Cover the bowl, and place in the fridge overnight - or for half an hour
- Use an ice cream scoop to scoop out balls of cookie dough and place them on a lined baking sheet.
- Bake for 12-13 mins. Remove and cool the cookies on a cooling rack.
Notes
- Chill the vegan lemon cookie dough in the fridge overnight. This produces the best results. Resting it will allow the gluten to relax and prevent the cookies from being tough. (if you can't do it overnight - chill the dough for at least half an hour).
- Ensure that the flour is sifted before mixing with the remainder of the ingredients.
- Use an ice cream scoop to measure out portions of the cookie dough.
- Don't over-mix your batter! Instead, mix just enough to combine everything together.
- When baking, use a silicone mat or parchment paper if possible. It makes removing your cookies from the sheet pan easier.
- Don't over bake the cookies. The edges should be golden brown but not burnt. They will feel soft when removed from the oven - but will firm up slightly when cooled.
- Store cookies in an airtight container at room temperature. If you store them in the freezer, thaw them first before eating.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was originally published in October 2014 but was updated with a new recipe and content in January 2022.
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