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Soft and fluffy vegan lemon almond cookies are perfectly sweet and zesty, oil-free, gluten-free and ready in about 30 minutes!
Spring is here and I have the perfect recipe for you all! I made these vegan lemon almond cookies several months ago but haven’t found the perfect time to share them until now. And, I can’t wait for you to try them because I have had so many taste testers (because I have been making them and enjoying them a lot lol) and everyone LOVES them!
They are:
Light and fluffy
Super soft
Not too sweet
Perfectly zesty
Whole food plant based (WFPB)
Oil-Free
& Gluten-free
While I originally made this recipe for dessert, these cookies can absolutely be enjoyed for breakfast since they are so lightly sweetened and filled with wholesome ingredients! They are also finished off with the most perfect touch of almond and lemon zest and all around, these cookies are absolutely mouthwatering!
Ingredients
Made with 9 simple ingredients, these vegan lemon almond cookies are whole food plant based, oil-free, low in sugar, perfectly lemony and made in one bowl in less than 30 minutes!
Oat Flour- I blend rolled oats in my blender until a soft and fine flour forms. You can also use store bought- I see a lot of people using Bob’s Red Mill!
Blanched Almond Flour
Baking Powder
Pink Himalayan Salt
Natural Almond Butter- Make sure the almond butter is extra soft and drippy (not dry like at the end of the jar) since these cookies are oil-free, the almond butter helps the texture and adds fat to the recipe.
Pure Maple Syrup
Lemon Juice & Zest– Use fresh lemon juice, not bottled!
Vanilla Extract
Almond Extract
How to Make Vegan Lemon Almond Cookies
Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
In a medium bowl, add all of the dry ingredients and mix well. Then, add the wet ingredients. Mix well with a small spatula.
Using a medium cookie scoop (these are the ones I use, and I use the middle scoop which is about 2 inches ), scoop the dough from the bowl, dragging the cookie scoop up the side of the bowl so the dough is level.
The dough should be soft, but the cookies should hold their shape relatively well after being released from the cookie scoop. If the batter seems to be spreading, you can use a small spatula to reshape the cookies before baking.
Bake on the middle rack for about 13-14 minutes, removing from the oven when the bottoms are just turning golden. Watch the cookies closely and don’t over bake! Remove cookies from the oven and cool on the cookie sheet for 5-10 minutes, then transfer them to a cooling rack.
Top the cooled cookies with a little bit of lemon zest, or even some vegan powdered sugar! Enjoy!
Store these cookies covered on the counter so they stay nice and soft.
FAQ
You can use any liquid sweetener instead of pure maple syrup, but do not replace with a granulated sugar.
These cookies are best eaten within 3-4 days (stored covered on the counter).
I wouldn’t recommend it, as the almond butter contributes to the almond flavor and using another nut or seed butter might change the flavor.
More Vegan Oil-Free Cookie Recipes
Vegan No Bake Chocolate Oat Cookies [GF, Oil-Free]
Vegan Almond Butter Chocolate Chip Cookies [Oil-Free, GF]
Vegan Banana Chocolate Chip Cookies [GF, Oil-Free]
Vegan Date Sweetened Double Chocolate Cookies [GF, Oil-Free]
Vegan Zucchini Banana Bread Breakfast Cookies [GF, Oil-Free]
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If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Lemon Almond Cookies [GF, Oil-Free]
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- 1/2 cup oat flour
- 1 tsp baking powder
- 1/4 tsp pink Himalayan salt + an extra pinch or two
Wet Ingredients
- 5 tbsp pure maple syrup
- 2 tbsp natural almond butter make sure its soft and runny!
- 2 tsp vanilla extract
- 1/8 tsp almond extract
- 2 tbsp fresh lemon juice
- zest of about 1/2- 3/4 of a small-medium lemon plus more for topping start out with the zest from about 1/2 a small-medium lemon, then taste test and add more to taste or save the zest for the tops of the cookies when they are done
Instructions
- Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
- In a medium bowl, add all of the dry ingredients and mix well. Then, add the wet ingredients. Mix well with a small spatula.
- Using a medium cookie scoop (about 2 inches ), scoop the dough from the bowl, dragging the cookie scoop up the side of the bowl so the dough is level. The dough should be soft, but the cookies should hold their shape relatively well after being released from the cookie scoop. If the batter seems to be spreading, you can use a small spatula to reshape the cookies before baking.
- Bake on the middle rack for about 13-14 minutes, removing from the oven when the bottoms are just turning golden. Watch the cookies closely and don't over bake!Remove cookies from the oven and cool on the cookie sheet for 5-10 minutes, then transfer them to a cooling rack.
- Top the cooled cookies with a little bit of lemon zest, or even some vegan powdered sugar! Enjoy! Store these cookies covered on the counter so they stay nice and soft.
My cookies didn’t turn out as pretty and smooth as Ali’s, but they’re still so fluffy and good! Super easy to make (I was literally rechecking the recipe thinking, “That’s all?”) and not too sweet, so I’ll definitely be enjoying some of these for breakfast tomorrow!
Thank you, Tomoko!! I really appreciate you making the recipe and taking the time to leave a comment! 🙂
These are soo delicious and fluffy! The lemon and almond flavor is perfect- not too overpowering! These are definitely going to be on our cookie rotation!! Thanks for another AMAZING recipe!!
Yayyy! I am so happy you loved them! 🙂
Very tasty and light. Great with tea. Easy to make as well.
Went back for a second one.