Easy Lemon Cookies (Vegan + GF)
User Reviews
5
Easy Lemon Cookies (Vegan + GF)
Description
Easy Lemon Cookies blend brown rice flour, almond flour, and tapioca flour to create a gluten-free dough with a soft and tender crumb. The solid coconut oil imparts moisture and richness, binding the flours together without dairy. Fresh lemon zest and juice infuse the dough with vibrant citrus flavor and aroma. After mixing, the dough is chilled briefly to firm up, helping maintain shape. Cookies can be shaped by rolling into a log and slicing or by pressing into shapes if cutters aren’t available.
Baked at a moderate temperature, the cookies develop a delicate texture that is neither too crumbly nor dense. An optional lemon glaze made from powdered sugar, lemon juice, dairy-free milk, and zest can be drizzled on for added sweetness and lemon brightness, while preserving the cookie’s soft texture.
This recipe suits those avoiding gluten and animal products yet wanting a fresh, citrus-infused cookie. Chilling the dough and maintaining solid coconut oil yields best texture.
Ingredients
- 1/4 cup organic cane sugar
- 2 tsp lemon 1 medium lemon yields ~2 tsp zest, zest
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour (also called tapioca starch)
- 1/8 tsp salt sea salt
- 1/4 cup coconut oil unrefined is also okay, but cookies will have a slight coconut flavor, solid, refined
- 2 tsp lemon juice
- 1 Tbsp dairy-free milk (we used almond)
GLAZE optional
- 1/2 cup powdered sugar organic
- 2 tsp lemon juice
- 1 tsp dairy-free milk (we used almond)
- 1 pinch lemon zest
Instructions
- Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the sugar and lemon zest until well combined and fragrant. Add the brown rice flour, almond flour, tapioca flour, and salt, mixing until well combined. Add in the solid coconut oil and, with clean hands (or a pastry cutter or fork), begin mixing the solid coconut oil with the dry ingredients until no obvious lumps of coconut oil remain. The texture should look sandy and hold together in clumps when you squeeze it.
- Add the lemon juice and dairy-free milk and mix with a spatula or wooden spoon until combined. Resist the temptation to add more liquid — it’s okay if the dough is in separate pieces, as long as it’s moist.
- Place a piece of parchment or wax paper on the counter and transfer the cookie dough onto the paper. Mold the dough together into a disc and wrap the paper around it. Place the dough in the refrigerator for 5-10 minutes to make it easier to roll out. Once chilled, place another piece of parchment or wax paper on top of the dough. Using a rolling pin, begin rolling the dough between the pieces of paper until it is 1/4-inch thick. Then, using a 2-inch circle cookie cutter, cut out as many cookies as possible (see notes below if you don’t have a cookie cutter). Use a spatula or butter knife to carefully transfer the cookies to the parchment-lined baking sheet. They won’t spread too much, so they should all fit on one large baking sheet.
- Bake cookies for 10-14 minutes, or until the edges just begin to turn golden brown (a little cracking on top is normal). Repeat the baking process if there is any remaining dough.
- While the cookies are baking, make your glaze (optional). In a small mixing bowl whisk together the powdered sugar, lemon juice, dairy-free milk, and lemon zest until smooth. Set aside.
- Remove cookies from the oven and let cool for at least 10 minutes on the baking sheet. If you are glazing them, let them cool completely, then carefully dip the top of each cookie into the glaze and place on a plate or cooling rack to set.
- Enjoy with a glass of dairy-free milk or a warm cup of English breakfast tea. Keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
Notes
- Use solid coconut oil that is scoopable, not liquid; chill and stir the oil if needed to achieve proper consistency.
- If you don’t have cookie cutters, roll dough into a log, freeze briefly, then slice into cookies for easy shaping.
- Rolling dough evenly and rotating slices helps cookies bake uniformly without flat sides.
- The optional lemon glaze adds a fresh, sweet finish but can be omitted to keep cookies simpler.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15(Cookies)
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1cookie without glaze | |
| Calories | 93 | 5% |
| Carbohydrates | 9.9g | 3% |
| Protein | 1.1g | 2% |
| Fat | 5.6g | 9% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1.4g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 6mg | 0% |
| Potassium | 44mg | 1% |
| Fiber | 0.7g | 3% |
| Sugar | 3.6g | 7% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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