Vegan Lemon Cookies

You'll love this easy recipe for vegan lemon cookies made with fresh lemon juice. Bursting with fresh lemon flavour, they are super simple to prepare and taste amazing. Plus, the recipe only uses 6 ingredients, and they're ready in less than 15 minutes!

Table of Contents

• Why this recipe works
• What goes into this recipe
• Ingredient notes & substitutions
• How to make this recipe
• Expert tips
• FAQ's
• Related recipes
• 📋 Recipe

Why this recipe works

• This vegan recipe uses only 6 simple ingredients!
• Similar to my melomakarona - it's dairy-free and contains no eggs.
• It's perfect for an afternoon treat.
• It's bursting with fresh lemon flavour.

What goes into this recipe

• All-Purpose Flour - I've used regular all-purpose flour, but you can always use specialised pastry flour.
• Olive Oil - I've chosen a light olive oil as my fat in this cookie. You can substitute 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 or coconut sugar (and it will still taste great!). However, keep in mind that the lemon cookies will come out darker.
• Lemon - I'm using fresh lemons, however 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 our vegan lemon 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 these vegan lemon cookies the best texture.

Ingredient notes & 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.
• 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 add a nice crunchy texture.
• Use lemon-infused olive oil for an extra tangy 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.
• Add a splash of lemon extract to intensify the lemon flavour.

How to make this recipe

• 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 it 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 out balls of cookie dough 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 an ice cream scoop or cookie 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, line your cookie sheet with a silicone mat or parchment paper if possible. 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.

FAQ's

Related recipes

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📋 Recipe

This post was originally published in October 2014 but was updated with a new recipe and content in January 2022.