Wholesome ingredients and delicious? You’ve got to try it! This vegan lemon cookie recipe is a spring and summertime favorite (but you can eat this year-round, of course).
The rich almond butter and citrus combo is seriously addictive! These are delicious as a stand-alone dessert or as a fun snack throughout the day.
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Another perk: this recipe is gluten-free! Instead of refined white flour, we use oat and almond flour. These gluten-free alternatives add nutty flavors and fun texture.
Our vegan almond lemon cookies are amazing in our banana ice cream! Looking for other sweet treats? Try our peanut butter oatmeal cookies or chocolate-covered Snickers dates!
Recipe overview
- Nutty, citrusy goodness
- Ready in 20 minutes
- One-bowl recipe
- Wholesome ingredients
- Gluten-free
- So simple to make
This delicious cookie recipe needs a mixing bowl, measuring equipment, and a baking sheet. Enjoy!
Ingredients needed
- Oat flour — whole-grain flour made from ground oats!
- Almond flour — ground almonds turned into flour. It enhances that almond flavor!
- Almond butter — creamy, decadent nut butter that combines the batter.
- Soy milk — creamy and high protein dairy-free milk! Feel free to use your favorite vegan milk.
- Cornstarch — a flavorless thickening agent to help the cookies form.
- Agave syrup — natural sweetener for the lemon drizzle.
- Granulated sugar, vanilla extract, baking powder, salt — just your baking essentials.
Find the exact measurements and swaps below!
Mix the oat flour, almond flour, cornstarch, sugar, lemon zest, baking powder, and salt in a large bowl. Make sure there are no lumps!
Add the wet ingredients (lemon juice, soy milk, almond butter) and stir until a thick and sticky dough forms.
Cover the bowl with cling foil and chill in the refrigerator for 30 minutes.
Preheat the oven to 350° F (175° C) and line a baking sheet with parchment paper.
Scoop 1 ½ tablespoons for each cookie and roll into a ball, then line on the sheet. Gently press to flatten. Leave a 2-inch space between each cookie.
Bake for 10 to 12 minutes until the edges turn golden. Check them frequently so they don’t burn!
Remove from the oven and let cool on the sheet for at least 5 minutes, then transfer to a cooling rack and let cool completely.
Mix the lemon drizzle ingredients, then decorate the cookies and serve. Enjoy!
Storage and serving suggestions
These cookies are best served after baking! However, any leftovers can be stored in an airtight container on the counter for 4-5 days.
Delicious on their own, these cookies are also great with a glass of vegan milk!
Creamy almond milk or oat milk are our favorites. If you wanna get fancy, whip up a vanilla almond milk latte or matcha latte to enjoy alongside your cookies.
FAQs & tips
Yes they are! If you are sensitive to gluten, make sure your oat and almond flour are made from certified gluten-free ingredients.
What add-ins can I use?
We love these cookies as is, but here are some yummy ingredients you can add! Since these are dry ingredients, you may need to add more milk/almond butter to get the right consistency.
- Pumpkin seeds
- Chopped almonds
- Dried blueberries
- Vegan sprinkles
- Coconut flakes
Do I have to use almond butter?
Since this is an almond cookie, the recipe will drastically change without almond butter!
However, if you absolutely don’t like almond butter, you can try cashew, pumpkin seed, or sunflower butter. We haven’t tested these nut butters yet, so let us know how it goes if you try!
More dessert recipes
- Raspberry Lemon Chia Pudding
- Vegan Caramel Slice
- Vegan Blueberry Oatmeal Muffins
- Mini Vegan Fruit Tarts
- Healthy Chickpea Cookie Dough
Did you make our almond cookie recipe and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
- ½ cup oat flour 55 g
- 1 cup almond flour 110 g
- 2 tbsp cornstarch
- 2 tbsp almond butter
- 2 tbsp soy milk
- 3 tbsp granulated sugar
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Lemon drizzle
- 2 tbsp lemon juice
- 2-3 tsp agave syrup
- 2 tsp almond butter
Instructions
- In a large bowl, mix the oat flour, almond flour, cornstarch, sugar, lemon zest, baking powder, and salt. Make sure there are no lumps.
- Add the wet ingredients (lemon juice, soy milk, almond butter) and stir until a thick and sticky dough comes together.
- Cover the bowl with cling foil and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350° F (175° C) and line a baking sheet with parchment paper.
- Scoop 1 ½ tablespoons for each cookie and roll into a ball, then line on the sheet. Gently press to flatten. Leave a 2-inch space between each cookie ball.
- Bake for 10 to 12 minutes until the edges turn golden, checking them frequently, so they don’t burn.
- Remove from the oven and let cool on the sheet for at least 5 minutes, then transfer to a cooling rack and let cool completely.
- In a small bowl, mix the lemon drizzle ingredients. Then decorate the cookies and serve.
Notes
- Store leftovers in an airtight container at room temperature for 4-5 days.
- Feel free to include the suggested add-ins if you want!
Make this delightfully chewy, nutty treat in 20 minutes and only one bowl! Almond butter meets fresh lemon juice to create a perfectly balanced bite.