Easy Vegan Lemon Cookies: A Light and Zesty Treat

If you’re looking for a simple, delicious, and completely vegan cookie recipe, these Vegan Lemon Cookies are just what you need. They’re light, slightly crisp on the outside, and wonderfully soft on the inside, with a refreshing citrusy flavor from fresh lemon zest. Made with just a handful of pantry staples, these cookies come together in no time and are perfect for a snack, dessert, or even a light breakfast treat.

What Are Vegan Lemon Cookies?

These dairy-free and egg-free cookies are inspired by classic thumbprint cookies but with a lighter, melt-in-your-mouth texture. Using rice milk and vegetable oil instead of butter and eggs, this recipe creates cookies that are soft yet slightly crisp. The natural sweetness of sugar and the bright aroma of lemon zest give them a refreshing, zesty flavor that pairs well with tea, coffee, or a scoop of dairy-free ice cream.

This type of simple, naturally vegan cookie has been popular across different cultures, particularly in Mediterranean baking, where olive oil or vegetable oil is often used instead of butter.

Why Everyone Will Love These Cookies

• Completely Vegan – No dairy, no eggs, just wholesome plant-based ingredients.
• Crispy Yet Soft – A delightful balance of textures in every bite.
• Quick and Easy – No chilling time, no fancy equipment—just mix, shape, and bake!
• Zesty and Refreshing – The fresh lemon zest gives these cookies a light, citrusy flavor.
• Perfect for Any Occasion – Enjoy them as an afternoon snack, pair them with tea, or make them for a gathering.

Tips for the Best Vegan Lemon Cookies

• Use Fresh Lemon Zest – It adds the best natural citrus flavor without extra acidity.
• Don’t Overmix the Dough – Mix just until combined to keep the cookies soft and light.
• Wet Your Hands for Shaping – If the dough is slightly sticky, wet your hands with cold water to prevent sticking.
• Space Cookies Evenly – These cookies spread slightly, so leave enough room between them on the baking sheet.
• Watch the Baking Time – Since they bake quickly (about 10 minutes), keep an eye on them to prevent over-browning.

Frequently Asked Questions

Can I Use a Different Plant-Based Milk?

Yes! While rice milk is light and neutral, you can substitute it with almond, oat, or soy milk for a slightly different taste.

Can I Make These Cookies Gluten-Free?

Absolutely! Replace all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.

What Oil Works Best For This Recipe?

Neutral oils like vegetable oil, sunflower oil, or light olive oil work best. Avoid strong-flavored oils like coconut oil unless you want a hint of coconut flavor.

How Do I Make These Cookies Extra Lemony?

Add ½ teaspoon of lemon extract or a small amount of fresh lemon juice for even more citrus flavor.

Can I Add A Filling To These Cookies?

Yes! Try pressing a small thumbprint in the center before baking and adding a spoonful of jam or dairy-free chocolate after baking.

How to Store Vegan Lemon Cookies

Store in an airtight container for up to 5 days to keep them fresh.

If you prefer a firmer texture, refrigerate them for up to 7 days.

Can I freeze Vegan Cookies?

You can freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.

How to Make Vegan Lemon Cookies

In a bowl, combine vegetable oil, sugar, rice milk, and the zest of 1 lemon. Whisk until the mixture is smooth and fully combined

Add all-purpose flour and baking powder to the wet mixture. Stir until a smooth, homogeneous dough forms.

Take small amounts of dough (about 15g each) and roll them into balls using your hands. Arrange the dough balls on a parchment-lined baking sheet, spacing them evenly apart. Gently press down the center of each cookie with your thumb to create a slight indentation.

Preheat your oven to 170°C (340°F). Bake the cookies for 10 minutes, or until lightly golden.

Remove from the oven and let the cookies cool for a few minutes. Serve as is or dust with powdered sugar for an extra touch of sweetness!