Vegan Lemon Cookies

subaruthie's Note:

This recipe was given to me by a friend when I was starting to cook for my boyfriend (now husband) with severe egg and dairy allergies. These don't last long around our house! Try substituting lime for some of the lemon!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 20

Yield: 40.0 cookies

• 2 1/2 cups flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 tablespoons lemon zest
• 3/4 cup canola oil
• 1/2 cup lemon juice
• 2 teaspoons vanilla

Directions:

1. In a medium bowl, stir together flour, sugar, soda, salt, and zest.
2. Make a well in the center and fill with liquid ingredients.
3. Stir together until well blended.
4. Drop by teaspoonfuls about 2 inches apart on a cookie sheet.
5. Bake for 8-10 minutes at 350 degrees F.

Reviews

[griffinGal]

This is a great recipe! I used lemons from my lemon tree. It took about 5 medium sized lemons to equal the 2 Tbsp of fresh zest. I used my juicier to juice the lemons; I had leftover juice so I made fresh lemonade with it. Cookies are very easy to make, I followed the recipe but added 1/2 tsp of Sea Salt instead of 1/4 tsp. I baked it for about 10-12 mins in my gas oven. If you cook it until edges are brown then you get a crispy cookie. If you bake it no more than 10 mins, you will get a chewy cookie (which I prefer). My husband and 3 yo daughter loved the cookies. My mom-in-law thought they had a buttery taste, lol! I only bake vegan desserts, so this is a keeper! Thanks for the recipe!

[Roren07]

I really like these! The first time I tried to make them, I didn't have enough lemon juice, but I had a grapefruit, so I added that in. Also, I added rosemary because I thought that would go nicely with the fruity tang of lemon and grapefruit. I think this greatly added to the recipe. Everyone who has tried them has LOVED them, even many people who aren't vegan and didn't even realize that they were vegan cookies. I want to experiment a little with the canola oil and see if replacing it with soy yogurt is better or not. In muffins, soy yogurt works really well to make them dense and creamy - that melt in your mouth feeling. I wish these cookies had a bit more of that feeling. Also, I might try adding vinegar to help them rise a bit because these cookies turn out very flat, skinny, and kind of crunchy.

[magpie diner]

These turned out nicely. I had to add a splash or two of soy milk to get the mixture to hold together, but other than that I made as written. My children thought these were especially delicious, high praise considering they don't contain chocolate chips! As I had the oven on for something else at a higher temp (around 400), I baked them for only about 8 minutes, worked very well. Thank you!