Vegan Lemon Almond Cookies [GF, Oil-Free]
Soft and fluffy vegan lemon almond cookies are perfectly sweet and zesty, oil-free, gluten-free and ready in about 30 minutes!
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.