Skip to content

Vegan Lemon Cookies

Vegan Lemon Cookies

Vegan Lemon Cookies

Vegan Lemon Cookies


1/2 cup vegan butter, softened

1 1/4 cup sugar

1 tbsp. lemon zest, freshly grated

1/4 cup lemon juice, room temperature

1/4 cup lunsweetened applesauce, room temperature

1 tbsp. vanilla extract

2 cups gluten-free flour

1/3 cup cornstarch

1 tsp. baking soda

1 tsp. coarse sea salt

1 cup vegan white chocolate chips


Preheat the oven to 350ºF and prepare a large cookie sheet with parchment paper.

In a standmixer or large mixing bowl with handheld mixer, cream together the butter, sugar, and lemon zest for 2 minutes or until light and fluffy.

Add in the lemon juice, applesauce, and vanilla extract and mix on high for another 2 minutes. Note 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. Placec 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 to a wire rack to fully cool.

Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months.

Leave a Reply

Your email address will not be published. Required fields are marked *