Gluten-Free Lemon Cookies (Vegan)
Soft and chewy, these vegan and gluten-free lemon cookies are packed with bold lemon flavor. Only ten minutes and no chilling necessary; this easy one-bowl recipe will be a new lemony family favorite.
10 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 143 |
| Fat: | 4 g |
| Carbohydrates: | 26 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 209 mg |
| Fiber: | 1 g |
| Sugars: | 12 g |
| Calculated per serving. | |
Serves: 20
Ingredients
- .5 cup.5 cup.5 cup Plant Based Butter, (114g) softened
- 1.25 cup1.25 cup1.25 cup Granulated White Sugar, (250g)
- 1 Tbsp1 Tbsp1 Tbsp Lemon zest, freshly grated
- .25 cup.25 cup.25 cup Lemon Juice, (60ml), room temperature
- .25 cup.25 cup.25 cup unsweetened Applesauce, (60ml), room temperature
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract, (15ml)
- 2 cups2 cups2 cups Gluten Free Flour, (240g) 1:1 baking blend
- .333 cup.333 cup.333 cup Cornstarch, (40g)
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Sea Salt, coarse
- 1 cup1 cup1 cup White Chocolate, (168g) vegan chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350F and prepare a large cookie sheet with parchment paper.
- In a stand mixer or large mixing bowl with a handheld mixer, cream together the butter, sugar, and lemon zest for 2 minutes or light and fluffy.
- Add in the lemon juice, applesauce, and vanilla extract and mix on high for another 2 minutes.u00a0Note that the mixture may look a bit separated here, it's okay.
- Measure in the flour, cornstarch, baking soda, and salt and mix on low until a soft dough forms.
- Gently fold in the white chocolate chips.
- With a large cookie scoop, scoop the cookie dough onto the prepared cookie sheet approximately 2 inches apart. Place a few additional white chocolate chips on top if desired.
- Bake for 8-10 minutes. The edges should be set and the center will appear slightly underbaked.
- Allow the cookies to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool fully. Enjoy!
- Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months.
Add a Note
My Notes:
About This Recipe
Baked Goods Cookies Dairy Free Desserts Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.