Prep 10 mins
Cook 10 mins
This recipe was given to me by a friend when I was starting to cook for my boyfriend (now husband) with food allergies. I used her original written recipe so often I had to post it here so I wouldn't lose it before it became unreadable (Thanks, K!) These don't last long around our house! Try substituting lime for some of the lemon!
- 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
- In a medium bowl, stir together flour, sugar, soda, salt, and zest.
- Make a well in the center and fill with liquid ingredients.
- Stir together until well blended.
- Drop by teaspoonfuls about 2 inches apart on a cookie sheet.
- Bake for 8-10 minutes at 350 degrees F.
These cookies are AMAZING!!! I pretty much just followed the recipe and they turned out fantastic. Only thing I did differently was to replace a third of the oil with applesauce and use a little less zest than indicated. Although my teeny, tiny, temperamental studio oven bakes really unevenly and some cookies ended up a little more well done than the others, they all turned out to be delicious! I put a little store bought icing on them and that was great but they are scrumptious and plenty sweet without icing. Thanks for a great recipe!
I'm so glad these came up when I googled "Vegan Lemon Cookies." I wanted something easy, fast, and lemony and this fit the bill perfectly! I only made 1/4 of the recipe, which gave me 9 med/large cookies. I also replaced 1/3 of the oil with unsweetened applesauce. I may try reducing the sugar a bit next time. I needed to bake them for 12 minutes and they came out chewy wih a little crunch on the lightly-browned bottoms. The lemon taste was very prominent, which is great. Lots of thanks to the recipe poster!
Delicious and easy to make! Would make a great thumbprint cookie