Name: The Best Soft Vegan Lemon Cookies
Ingredients: 1 1/2 cup all-purpose flour; 1 tsp baking soda; 1/4 tsp sea salt; 1/2 cup coconut oil, room temperature; 1/2 cup pure organic cane sugar; 1 tsp vanilla extract; 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water); zest of one large lemon; 3 tbsp fresh lemon juice; 1/2 tsp lemon extract (optional); 1/2 cup powdered sugar; 2 tsp fresh lemon juice

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Spring has got me wanting everything lemon. These are seriously the best soft vegan lemon cookies ever. They are so easy to make, incredibly soft, tangy, and sweet. Made with simple pantry ingredients, you’ll be able to whip these up fast! It’s the epitome of a spring cookie and a definite crowd pleaser. Don’t forget the lemony glaze because it makes the cookies perfect!

Ingredients

1 1/2 cup all-purpose flour
1 tsp baking soda
1/4 tsp sea salt
1/2 cup coconut oil, room temperature
1/2 cup pure organic cane sugar
1 tsp vanilla extract
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
zest of one large lemon
3 tbsp fresh lemon juice
1/2 tsp lemon extract (optional)

glaze

1/2 cup powdered sugar
2 tsp fresh lemon juice

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
In the bowl of your stand up mixer (I used my KitchenAid), make the flax egg by adding the ground flaxseed and water. Mix and set aside for 5 minutes to thicken.
After the flax egg has thickened, add the sugar, coconut oil, vanilla, lemon zest, lemon juice, and lemon extract (if using). Mix using the paddle attachment for 1-2 minutes until well combined.
Add the flour, baking soda, and salt to the mixer. Mix on low until combined, scraping down the sides if needed. Don’t over mix.
Using a cookie scoop (mine was 1.5 Tbsp), scoop dough onto baking sheet, 2 inches apart because they will spread. Bake for 9-12 minutes. Mine cooked faster on parchment paper and needed a few extra minutes when I baked it on the silicone mat. Careful not to over bake! You want them to be soft. They will firm up as it cools on the pan.
Let it cool on the pan for 15 minutes. Transfer cookies to a cooling rack to cool completely.
Once cooled, make the glaze by combining the powdered sugar and lemon juice. Stir until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze. Drizzle glaze over cooled cookies. Let it set for 5 minutes. You can also add a little bit of extra lemon zest on top for more flavor. Enjoy!

Servings: 14 cookies

Author: valeria.chao

The Best Soft Vegan Lemon Cookies