10 Reviews

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!

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marrajess December 07, 2014

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!

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Laurb July 29, 2012

About two years ago, my friend and I had some extra lemons and wanted to find a recipe that would use them up. We found this recipe, and it was a miracle. The taste: perfect. The texture: perfect. These. Cookies. Are. Perfect. It is a good thing that each batch makes so many cookies, because only about half of the dough ends up in the oven, if you know what I mean. My friends (vegan and non-vegan alike) beg for these cookies, and now I purposely go out to by lemons to make them; they are no longer for leftovers. I am about to make some more to send in a care package to my boyfriend -- lucky him! (hint: making smaller cookies will make them crispier, larger will be softer...I prefer soft cookies, but I always make some of each because they are great both ways)

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gillian.v.gray June 30, 2015

These cookies are great! My friend made them and gave me the recipe. You wouldn't even know they are vegan friendly! She actually made an icing with a little bit of water and powdered sugar and Young Living Lemon Essential Oil. That made it even better! I plan on making these myself very soon. My picky 8 year old daughter was requesting them as well!

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Anonymous June 15, 2015

Flavor was great, though I only had one lemon so made do with the zest of that and then 1/4 tsp of lemon zest. WAY too much oil though; the dough was very greasy. Cookies bake very flat, with chewy insides and crispy edges; addictive. All in all: I will make these again, but cut back on the oil and probably a bit of sugar too.

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Diana G. May 18, 2015

Great recipe! I only used 1 cup of sugar and will probably only use 3/4 cup next time. A review above suggested less sugar and I am glad I read that. I also replaced a 1/4 cup of regular flour with coconut flour. These were really good!! Thanks for sharing!!

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Pamellenor1 October 19, 2013

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!

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griffinGal January 23, 2012

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.

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Roren07 July 27, 2011

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!

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magpie diner March 26, 2011

I really enjoyed these cookies! I baked mine about 15 minutes instead of 10 and they were still pretty soft, but I took them out and they hardened a perfect amount as they were cooling. Delicious.

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lmzeigler January 23, 2011
Vegan Lemon Cookies