If you're looking for a sweet and citrusy treat, these zesty and easy vegan lemon cookies are perfect for satisfying your sweet tooth!. Packed with tangy lemon flavour and just the right sweetness, these cookies will become a new favourite in your dessert rotation.
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Why you'll love this recipe
These lemon cookies (or lemon biscuits - depending on where you're from 😊) are a delightful fusion of cake and cookie, offering a perfect balance of texture and flavour. These treats are characterised by the following:
- They use no butter (similar to my more traditional Greek olive oil cookies).
- Thicker, cake-like consistency
- Distinctive "ridged" pattern on top
- Soft interior with a slightly crisp exterior
- A bright lemon flavour that's both tangy and sweet
Ingredients
To create these irresistible cookies, you'll need these key ingredients:
- Olive Oil - I've chosen light olive oil as the fat in this cookie. I don't advise using extra virgin olive oil as the flavour is too strong.
- Sugar: Granulated sugar for sweetness and texture.
- Fresh Lemon Juice and Zest: For that intense, natural lemon flavour.
- All-Purpose Flour: The base of your cookie dough.
- Baking Soda: Helps the cookies rise and creates a light texture.
- Vanilla Extract: Enhances the overall flavor profile.
- Optional: Turmeric or Vegan Food Coloring For a vibrant yellow colour.
These ingredients create cookies that are not only vegan-friendly but also indistinguishable from their non-vegan counterparts in taste and texture. You won't believe they're vegan!
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.
Hint: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Substitutions
Olive oil - use vegan butter (margarine) or coconut oil instead of olive oil.
Gluten-Free Version
- Replace all-purpose flour with gluten-free flour (e.g., Bob's Red Mill 1-to-1 Baking Flour).
- Add ¼ teaspoon of xanthan gum if your blend doesn't include it.
- Note that the texture may be slightly different from the original recipe.
Refined Sugar-Free Option
- Substitute granulated sugar with coconut sugar, date sugar or monk fruit sweetener.
- Be aware that this may alter the colour and texture slightly.
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Variations
One of the joys of baking is the ability to adapt recipes to suit various tastes and dietary needs. Here are some delicious variations of my lemon cookie recipe:
- Amp up the lemon flavour by adding a teaspoon of lemon extract
- Lemon-Lavender: Add 1 teaspoon of dried culinary lavender to the dough.
- Lemon-Rosemary: Incorporate 1 tablespoon of finely chopped fresh rosemary.
- Lemon-Blueberry: Fold ½ cup of dried blueberries into the dough.
- Try adding vegan white chocolate chips.
- Roll them in powdered sugar for a more defined effect - that way, you'll end up with lemon crinkle cookies.
Remember you have to adjust baking times slightly when making these variations, and always do a test batch to perfect your customized recipe!
Storing
Proper storage is key to maintaining the freshness and flavour of your cookies. Here's how to keep them at their best:
Room temperature storage
- Store in an airtight container at room temperature.
- Cookies will stay fresh for up to 1 week.
Refrigerator storage
- It's not recommended, as it can dry out the cookies.
Freezer storage
- Freeze baked cookies in a freezer-safe container for up to 3 months.
- Alternatively, freeze cookie dough balls for future baking.
Tip: To refresh stored cookies, warm them in the oven at 300°F (150°C) for 3-5 minutes before serving.
Top tips
- Don't Overmix: Mix the dough until the ingredients are combined to avoid tough cookies.
- Chill the Dough: This step is crucial for preventing the spread and enhancing flavour.
- Uniform Size: Use a cookie scoop or weigh dough balls for even baking.
- Watch Baking Time: When removed from the oven, cookies should be slightly underbaked; they'll continue to set as they cool.
Remember, practice makes perfect! Don't be afraid to experiment and adjust the recipe to suit your taste preferences.
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! 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.
Video
More vegan recipes using lemon and olive oil
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Vegan Lemon Cookies
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Conversions
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.
Peter's Tips →
- Don't Overmix: Mix the dough until the ingredients are combined to avoid tough cookies.
- Chill the Dough: This step is crucial for preventing the spread and enhancing flavour.
- Uniform Size: Use a cookie scoop or weigh dough balls for even baking.
- Watch Baking Time: When removed from the oven, cookies should be slightly underbaked; they'll continue to set as they cool.
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 new content in February 2025.
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