These vegan lemon cookies are made with almond flour and topped with a low sugar icing. They're the perfect spring cookie - soft, tender and flavorful!
- 1 1/4 cup almond flour (118g)
- 1/4 cup coconut flour (23g)
- 2 Tbsp ground flax*
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup non-hydrogenated shortening, room temperature (67g) or a vegan butter
- 1/4 cup maple syrup
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 Tbsp water
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine all dry ingredients. This includes the almond flour, coconut flour, ground flax, baking powder, baking soda and salt.
Mix in the remaining cookie ingredients. This includes the shortening, maple syrup, vanilla, lemon juice, lemon zest and water. Use a spatula to combine the ingredients.
Roll the dough into balls, each about one rounded tablespoon in size. Place the balls on the lined baking sheet and slightly press down. The cookies spread a little, but you don't need more than an inch between each cookie.
Place the cookies in the oven and bake at 350 degrees for 10-12 minutes. After baking, the cookies should be slightly browned on the bottom with cracked tops.
Remove the cookies from the oven and let them cool for 10 minutes on the baking sheet, then transfer them to a wire cooling rack.
For the icing: combine powdered monk fruit, tapioca flour and almond milk in a small bowl. Start with 2 tsp almond milk and add more as needed to reach desired consistency.
Drizzle icing over the cooled cookies and top with a little extra lemon zest.
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