Soft Vegan Lemon Cookies (Gluten-Free)
These Soft Vegan Lemon Cookies are gluten-free, paleo, and low carb! High in calcium, only 44 calories per cookie, and you just need 8 simple ingredients to make them!
Vegan Gluten-Free Lemon Cookies Ingredients
Similar to my Lemon Baked Oatmeal, you only need 8 simple ingredients to make these vegan gluten-free lemon cookies. Technically, you only need 7 because lemon zest and lemon juice both come from one lemon, but I digress.
- Blanched Almond Flour
- Tapioca Flour
- Baking Powder
- Lemon Zest
- Lemon Juice
- Refined Coconut Oil
- Honey (or Maple Syrup)
- Yogurt of Choice (I used plain non-fat greek)
Full measurements listed in recipe below.
Lemon Cookies Without Eggs or an Egg Replacer
Just like my 6 Ingredient Homemade Graham Crackers, this recipe requires no eggs or egg replacers! What do I mean by, “egg replacer”? An egg replacer is something to replace an egg! For example, I use a flax egg in my No-Bake Peanut Butter Cookie Dough Bars, Vegan Banana Bread, and Mini Chocolate Pies. You can also use chia eggs like I did in my Vegan Raspberry Brownies. But, that’s besides the point. The point is, YOU DON’T NEED ONE! YAY!
What’s Special About This Gluten-Free Lemon Cookie Recipe?
Keepin’ the Fat Low: A lot of cookie and dessert recipes (even healthy ones) call for a LOT of oil. In the Shh Kitchen, I try to keep the oil as low as possible while still achieving a moist baked good. Check out some of my oil-free recipes if that’s something you’re into as well: Birthday Cake Banana Bread, Chocolate Banana Bread, Carrot Cake Muffins, No-Bake Chocolate Mousse Cake, and so many more!
Adding Some Protein: I used plain non-fat greek yogurt to boost the protein and add a moistening ingredient to this cookie recipe (I do this same trick in my Chocolate Chip Cookie Brownie Skillet). You can use whatever yogurt you have on hand! Use a plant-based yogurt if vegan.
Easy to Make: You just need one mixing bowl and a bowl for your lemon juice to make these cookies! Just mix all your ingredients together and scoop them into cookies on your cookie sheet, and you’re in business.
Taste & Texture: These gluten-free lemon cookies are soft with the perfect amount of chewiness thanks to tapioca flour. You can learn all about tapioca flour and how to bake with it here. The lemon flavor really shines through and goes wonderfully with the honey or maple syrup.
Fun Lemon Cookie Add-Ins
You can totally jazz these lemon cookies up by adding some of these optional ingredients:
- Poppyseeds– Rich in folate, thiamin, and essential minerals. Read more.
- Shredded Unsweetened Coconut or Coconut Flakes– I also love this on my pancakes!
- Dairy-Free Chocolate Chips– My favorite affordable brand!
- Lavender– Contains antioxidants and may improve sleep. Read more.
- Chia Seeds– High in Fiber and Omega 3’s. Read more about the benefits of chia seeds.
- Blueberries– Antioxidant powerhouse.
I cannot wait for you to give these Soft Vegan Lemon Cookies a try! Please snap a picture and share it with me!
Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Lemon Cookie Bakin’!
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Soft Vegan Lemon Cookies (Gluten-Free)
These Soft Vegan Lemon Cookies are gluten-free, paleo, and low carb! High in calcium, only 44 calories per cookie, and you just need 8 simple ingredients to make them!
Ingredients
Dry
- 1 Cup Blanched Almond Flour
- ¼ Cup Tapioca Flour (can sub 2 Tbs Cornstarch, See Note 3)
- 1 tsp Baking Powder
- 1 Heaping Tbs Lemon Zest
Wet
- ½ Tbs Fresh Lemon Juice
- ½ Tbs Refined Coconut Oil, Melted
- 2 Tbs Honey (or Maple Syrup)
- 2 Tbs Non-Dairy Yogurt or Any Yogurt of Choice
Optional: Lemon Cream Cheese Icing
- 3 Tbs Softened Low Fat Cream Cheese (Can Sub Vegan Cream Cheese or Regular Cream Cheese)
- 3 tsp Pure Maple Syrup (or to taste)
- ¾ - 1 tsp Plant Based Milk (or Milk of Choice or Water)
- 1½ tsp Fresh Lemon Juice
- ½ tsp Fresh Lemon Zest
- Opt: ⅓ tsp Vanilla Extract
Instructions
1. Preheat oven to 350 F. and line cookie sheet with parchment paper or grease with coconut oil.
2. In a medium bowl, combine all dry ingredients.
3. Next, add in all wet ingredients and mix until cookie dough forms.
4. Using a small cookie scoop, place cookies on baking sheet (should make about 9 smaller cookies). Gently flatten down cookies with your fingers until about ½ inch thick.
5. Bake at 350 F. for 8-10 minutes until slightly golden and set on top. Optional: While cookies bake, make Lemon Cream Cheese Icing by combining all ingredients in a small bowl and mixing until smooth using a fork, electric hand mixer or standing mixer (I prefer using a fork because it’s such a small amount of icing). Just make sure cream cheese is very soft (See Note 1).
6. Let cookies cool completely to allow almond flour to set (around 10 minutes). Drizzle or spread lemon cream cheese icing on top of cookies and serve! Store in an airtight container at room temperature for 2 days, in the fridge for up to 2 weeks, or in the freezer for 3 months.
Notes
- Lemon Cream Cheese Icing: If you want your icing to be a little thicker, add less liquid and store in the refrigerator to firm up a bit before frosting cookies. You can also add a little cornstarch or tapioca starch to thicken it.
- Cream Cheese Icing Sweetener: I have not tested the cream cheese icing with honey or any other sweetener. Organic powder sugar will work well though. Let me know what you try and how it turns out!
- Tapioca Flour Sub: You can sub 2 Tbs cornstarch for the tapioca flour. The cookies don’t turn out as fluffy, but still equally delicious! I highly recommend using tapioca flour though. It's very affordable!
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Nutrition Information:
Yield:
9Serving Size:
1 cookie without icingAmount Per Serving: Calories: 44Total Fat: 2.3gCarbohydrates: 5.6gNet Carbohydrates: 5.2gFiber: .4gSugar: 4.1gProtein: 1g
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