Healthy Vegan Lemon Cookies

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by Alena Schowalter
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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.

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!

plate with 4 gluten-free lemon cookies on top of each other

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!

lemon, almond flour, oat flour, and baking staples

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!

pouring vegan milk into cookie batter
mixing lemon glaze in a small bowl

How to make vegan lemon cookies

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!

spoon drizzling lemon glaze on vegan cookies

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.

two plates with lemon cookies next to milk and tea

FAQs & tips

Are these vegan lemon cookies gluten-free?

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!

Vegan Lemon Cookies on tray
Holding Vegan Lemon Cookies and soy milk

More dessert recipes

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!

Healthy Vegan Lemon Cookies

by Alena Schowalter
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.
Serves 10 cookies

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!
Course: Dessert
Cuisine: American
Nutrition Facts
Healthy Vegan Lemon Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
135
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
7
g
Sodium
 
101
mg
4
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Portrait photo of Alena

Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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