Vegan Lemon Cookies

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Introducing your new favorite treat – these cookies are soft, super lemony, and perfect for spring baking! Plus, they’re vegan, with an option to go gluten-free, and incredibly easy to make.

Say hello to the most delightful cookies you’ll ever taste! These vegan lemon cookies are soft, sweet, and have a delightful tartness, all topped with a luscious lemon glaze. They’re not overly sweet, completely vegan, gluten-free optional, and a breeze to whip up. Truly the ultimate cookie!

Vegan Lemon Cookies

Prep Time 50 minutes
Cook Time 10 minutes
Course Dessert
Servings 22



  • 1/2 cup melted vegan butter
  • 1/4 cup agave syrup
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups gluten-free 1-to-1 flour or regular all-purpose flour
  • 1 cup almond flour or regular all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

**Lemon Glaze:**

  • 1 cup powdered sugar
  • 2 tablespoons melted vegan butter slightly cooled
  • 2 tablespoons lemon juice
  • 1/2-1 teaspoon lemon extract
  • Pinch of salt
  • More lemon zest for topping


  • Preheat the oven to 350˚F / 175˚C. In a big bowl, mix together the dry ingredients: flour, almond flour, baking powder, baking soda, and salt.
  • In another large bowl, use a hand mixer to blend the wet ingredients: melted butter, agave, sugar, lemon extract, vanilla extract, lemon zest, and lemon juice.
  • Gradually combine the dry ingredients into the wet ones until well mixed.
  • Use a cookie scooper to place dough on a parchment-lined baking sheet. Flatten each cookie to about 1/4 inch thick using a glass or measuring cup. Freeze the cookies for 15 minutes before baking.
  • Bake for 9-10 minutes. The cookies will still look pale but will continue to cook as they cool. Allow them to cool completely before adding the glaze.
  • While the cookies cool, whisk together all the lemon glaze ingredients until smooth.
  • Frost each cookie with glaze and sprinkle with lemon zest.


  • If you’re not gluten-free, use regular all-purpose flour for both gluten-free and almond flour (3 cups total).
  • Flatten the cookie dough before baking to ensure proper spreading.
  • Freeze the cookies before baking for a chewier texture.
  • Don’t overbake; the cookies will continue to cook and firm up as they cool.
  • Let the lemon zest dry while baking for easier topping.
  • Store in an airtight container for up to a week or freeze for up to 6 months. Defrost before enjoying.

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