Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!
In January and February, I’m always in the mood for lemon. Winters are so grey here and citrus cheer me up.
Unlike some of my other cookie recipes, you can tell that these aren’t made with all-purpose flour (but don’t run away just yet!).
Those other cookies (especially these chocolate chip paleo cookies) have almond butter in them doing all kinds of magical things to the texture but I didn’t want to add anything to detract from the lemon flavor in these cookies.
But that doesn’t mean that these paleo lemon cookies aren’t delicious! They’re totally maple sweetened and surprisingly (and thankfully!) don’t taste a thing like maple syrup. I absolutely love the taste of maple – but not in my lemon goodies.
I want that lemon taste to shine through everything else. I used the lightest Grade A maple syrup in these healthy lemon cookies and recommend you do the same if you don’t want any maple flavor. Maple also worked great in this paleo lemon fudge!
With no eggs or gluten, I have no idea how these vegan lemon cookies hold together so well but I’m not complaining! The cookies pictured would be considered regular-sized for gluten-containing cookies at about 2 1/2″ but when rolling them out, I didn’t take into consideration how filling almond flour-based cookies can be.
So then I made them a little smaller and thought that was more suitable. And they’d travel better that way! While the larger cookies hold together well, I can see bad things happening if you just tossed them in a Ziploc and threw them in your backpack.
This gluten-free lemon cookies recipe only calls for 2 tablespoons of coconut flour but you can’t just omit it and there’s no substitute for it. Just saying since someone always asks!
I first posted this vegan lemon cookies recipe 4 years ago and am reposting them because I wanted to reshare them with the frosting recipe. It makes them so much more delicious!
They’re still great without but… make them with the frosting! :D
The Green Plate Club
I also wanted to share a bit about this great new meal planning service called The Green Plate Club. Some of you probably remember Kiersten from Oh My Veggies before she sold her blog in 2015.
She started this program so that she could put her focus on real-life recipes and not fancy dishes to impress others on social media (I don’t do fancy, either – hence all the cookies and no-bake treats :))
Green Plate Club is for anyone who:
- Wants to transition to vegetarianism or plant-based eating, but isn’t quite sure where to start.
- Needs nutritionist-approved meal ideas that the whole family will love.
- Likes to cook a homemade meal, but doesn’t always have time.
- Is frustrated with throwing away produce that has spoiled before you’ve had the chance to use it.
- Dreads putting together a menu and shopping list each week.
- Has decision fatigue when it comes to mealtimes.
Every week, you’ll get links to three printable meal plans and super convenient shopping lists: 5-Day Vegetarian, 5-Day Plant-Based, and 3-Day Flexitarian. You choose the one you want (you can pick different ones each week, if you want) and print it out, along with the week’s recipes. You also get access to the previous weeks’ meal plans and all of the other recipes.
There are also lots of helpful tips that will make your week’s cooking so easy. The recipes aren’t listed as being gluten-free but most are naturally gluten-free. Some others call for noodles, tortillas or such and then you can easily buy a gluten-free version.
And it’s only $6 a month. Or $4.16 if you sign up for a year. You can sign up (affiliate link) here! It’s definitely worth checking out. :)alt=”” width=”650″ height=”1081″ class=”alignnone size-full wp-image-31417″ />
Vegan Lemon Cookies (paleo, grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 6-9 cookies
- 1/4 cup (56 grams) refined coconut oil, melted1 (I'm guessing butter would work for a dairy-containing version but I haven't tried it)
- 1/3 cup (80 milliliters) maple syrup (I used the lightest Grade A syrup, which results in no maple taste in the cookies)
- 1 tablespoon lemon zest
- 1 1/2 teaspoons lemon extract
- 1 1/3 cups (133 grams) blanched almond flour
- 2 tablespoons (17 grams) coconut flour, sifted if lumpy
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup coconut butter, softened but not melted
- 1 1/2 tablespoons maple syrup
- 1 tablespoon (14 grams) refined coconut oil, softened but not melted
- 2 tablespoons + 1 teaspoon lemon juice
- 1 teaspoon (or more) lemon zest
- 1/8 - 1/2 teaspoon lemon extract (the amount will depend on your brand of extract and how lemony you want them)
- pinch of salt
For the cookies:
For the frosting:
- In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract. Add the almond flour, coconut flour, baking soda and salt. The mixture might be thin and wet and much more like batter than dough. It might not be. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
- Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
- For the large cookies pictured, roll into six 50-gram balls. For smaller, more reasonably-sized cookies, roll into nine 35-gram balls. Place 3" apart on the prepared baking sheet and press the balls down slightly with your palm.
- Bake the smaller cookies for 10-12 minutes and the larger cookies for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little.
- The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
- Prepare the frosting. Combine all of the ingredients in a high-powered blender and blend for about 20 seconds at medium or until totally smooth. Don't blend too long or it'll melt. You can also mix this by hand if your coconut butter and oil are soft enough. Spread a heaping tablespoon over each cookie.
- Store in an airtight container for up to 4 days.