Vegan Lemon Cookies
Servings 22
Ingredients
**Cookies:**
- 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
Instructions
- 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.
Notes
- 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.