Soft & Sublime Vegan Lemon Cookies With Lemon Icing
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What should Vegan Lemon Cookies taste like? We think they should be soft, fluffy, decadent, sweet (but not too sweet!), and tart (but not too tart!). Our lemon cookie recipe fits all of those points!
More Lemon? You’ll love these 25 Vegan Luscious Lemon Desserts, this Vegan Lemon Iced Lemon Pound Cake and these Vegan Rhubarb Cookies with Lemon Burst!
These soft lemon cookies are pretty much the best cookies we’ve ever made, and I’d say they are totally sublime. And trust me, we’ve got some really good cookie recipes, so that says a lot!
Preparing Soft & Delicious Vegan Lemon Cookies Is Easy
We made these cookies so easily. Here is what you’ll need to make them:
- 2 lemons
- 1/3 cup of aquafaba (the magical juice from a can of chickpeas)
- 3 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut butter (or alternative Vegan butter)
- 1 cup organic sugar
- 1 tsp vanilla extract
- 3/4 cup non-dairy milk
- 1 cup organic confectioner’s sugar (if you’re making the frosting)
How to Make Soft & Sublime Vegan Lemon Cookies With Lemon Icing
Mix these dry ingredients together into a medium-large bowl: flour, baking soda, and salt.
In a separate large bowl cream the butter and sugar together. Add the vanilla, non-dairy milk, zest from 2 lemons, and juice from 1 lemon (juice from the other lemon is used in the frosting).
In a small bowl whisk the aquafaba for 30-60 seconds until it’s frothy, and then add it to the wet mix. Mix well and then gradually stir the flour mix into the wet mix.
Spoon the batter onto a baking sheet lined with parchment paper, silicone mat, or cooking spray. Bake at 350 degrees for ~9 minutes. Remove from the oven and let them cool on their baking sheet for 2 minutes before transferring them to a cooling rack.
What About The Lemon Frosting?
These cookies are good without the frosting, but the frosting does take them to the next level. It’s a super simple frosting that just needs 1 cup of organic confectioners sugar and juice from 1 lemon. Simply stir them together until you get a frosting consistency.
The frosting gives these cookies a sweet tangy kick, and it’s so delicious.
After you devour these cookies you’re probably going to love lemons so much that you’re going to need to get one of these lemon t-shirts: Powered By Lemon or Vegans Are Cuter Lemon.
In conclusion, vegan soft lemon cookies are not only a delicious option for those following a plant-based diet, but they are also a healthier alternative for everyone. By using natural ingredients, these cookies offer a guilt-free indulgence that won’t compromise on taste.
From the refreshing citrus flavor to the soft and chewy texture, these cookies are sure to become a new favorite. So, whether you are a long-time vegan or simply looking to incorporate more plant-based options into your diet, give these cookies a try and see for yourself !
More Delish!
- Vegan Sugar Cookie Party Bars
- Soft Vegan Sugar Cookies
- Vegan Peanut Butter & Jelly Cookies
- ‘Perfect’ Vegan Chocolate Chip Cookies
- Easy Vegan Cake Mix Cookies
- Easy Vegan Peanut Butter Cookies
- 35 Sweet & Delicious Vegan Strawberry Desserts
Sublime Vegan Lemon Cookies
Ingredients
Lemon Cookies Ingredients
- 3 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut butter (or another vegan butter)
- 1 cup organic sugar
- 3 Tbsp lemon juice (or juice from 1 lemon)
- 1 Tbsp +1 tsp lemon zest (or zest from 2 lemons)
- 1 tsp vanilla extract
- 3/4 cup non-dairy milk (we used unsweetened soy milk)
- 1/3 cup aquafaba (liquid from canned chickpeas)
Lemon Frosting Ingredients
- 1 cup organic confectioner's sugar
- 3 Tbsp lemon juice (or juice from 1 lemon)
Instructions
Lemon Cookies Instructions
- Preheat oven to 350 degrees.
- In a medium-large bowl mix 3 cups flour, 1 tsp baking soda, and 1/4 tsp salt.
- In a large mixing bowl mix 1/4 cup coconut butter (or Vegan butter) with 1 cup organic sugar. Stir until mixed well.
- In the large bowl add these other wet ingredients and mix: zest from 2 lemons, juice from 1 lemon (juice from other lemon is used in frosting), 1 tsp vanilla, and 3/4 cup non dairy milk.
- in a small bowl whisk 1/3 cup aquafaba for about a minute until it's frothy. Then stir it into the large bowl with the other wet ingredients.
- Gradually add the dry flour mixture into the large bowl with the wet ingredients. Stir to combine. The dough should not seem very thin or very thick. If it seems too thick, add a little bit more non-dairy milk. If it seems too thin add a little more flour.
- On a baking sheet use a silicone mat, parchment paper, or cooking spray and spoon clumps of the dough onto it. We could fit 9 cookies per sheet. Bake at 350 degrees for 9-10 minutes. Remove and let them rest on their baking sheet for 2 minutes before transferring to a cooling rack.
Lemon Frosting Instructions
- Combine juice from 1 lemon with 1 Cup of organic confectioner's sugar. Mix well until a frosting consistency is made. Make a double batch if you want lots of frosting.
- Apply the frosting as you wish with a piping bag (we just cut a small corner off of a ziploc bag), or spread it on with a spatula, knife, or by the spoonful.
Notes
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I wish I could leave a picture. These tasted TERRIFIC. Like soft chewy lemon clouds. Only mine never puffed up and even after 10 minutes baking at 350° they never browned. The completed dough was more like pancake batter. I’ve never used aquafaba before so I’m thinking maybe I whipped it (used an electric mixer) too long. I also used baker’s sugar and all purpose flour.
Hi Tanna J,
We’re so happy you liked the taste of these lemon cookies! They are one of our favorites! The batter should be a bit thicker than pancake batter, but not as thick as normal cookie batter. It sounds like maybe the measurements were off somewhere perhaps? It’s hard to say exactly why they didn’t rise up for you. We’ve made these a bunch of times and they always get super fluffy.
I hope you’ll try them again, and maybe next time try with a new batch of baking soda, make sure when you get the batter ready that it’s not runny (if it is add a little more flour).
Very tasty! For the second batch, I used whole wheat pastry flour. For a third of the sugar I substituted monk fruit sugar. They rose super high and were great without the glaze. Perfect with coffee on my afternoon break. thanks!
Can I use an Egg replacer like Bob’s Redmill? I can’t use chickpea. Any possible alternative?
Yes, you can absolutely use an egg replacer like Bob’s Red Mill as a substitute for the aquafaba. Just follow the instructions on the package to replace the equivalent of one egg, which is typically what 1/3 cup of aquafaba replaces. This should work well as a binding agent in the cookie recipe.
If you’re looking for more natural alternatives, you could also use a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened) or “chia egg” (1 tablespoon chia seeds mixed with 2.5 tablespoons water, let sit until it forms a gel-like consistency).
Just made these and they are so good! I absolutely love how you wrote the instructions!!! I didn’t have to constantly look back at the recipe for the amount. Super helpful when baking with kids!
Thank you so much! So happy you enjoyed the recipe!! It’s one of our faves!!