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