Vegan Lemon Cookies Recipe
Vegan lemon cookies with the perfect balance of tartness and sweetness.
Equipment
- 1 Stand Mixer or hand mixer
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 2 Tablespoons Lemon Zest (appoximately 2 lemons)
- 2 Tablespoons Lemon Juice (approximately 2 lemons)
- 1 Cup Granulated Sugar
- ½ Cup Vegan butter, room temperature
- 3 Tablespoons Simply Eggless (or similar egg replacement for one egg)
Instructions
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside for later.2 Cups All Purpose Flour, ½ teaspoon Baking Soda, 1 teaspoon Salt
- Using a stand mixer with the paddle attachment, cream the vegan butter, lemon zest, and granulated sugar on medium speed until light and fluffy, about 2–4 minutes. Scrape down the sides of the bowl as needed.1 Cup Granulated Sugar, ½ Cup Vegan butter, room temperature, 2 Tablespoons Lemon Zest
- Add the egg replacement and lemon juice to mixing bowl. Mix on low speed until incorporated.3 Tablespoons Simply Eggless, 2 Tablespoons Lemon Juice
- Add the egg replacement and lemon juice to the mixing bowl and mix on low speed until fully combined.
- Scoop the dough onto parchment-lined baking sheets using a small cookie scoop (about 1 ½ tablespoons per cookie), leaving around 2 inches of space between each one.
- Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Nutrition
Calories: 106kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 156mgPotassium: 21mgFiber: 0.3gSugar: 9gVitamin A: 11IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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