These puffy, soft-baked vegan sugar cookies have a delightful hint of lemon and a buttery texture without any dairy or eggs. Enjoy them plain or decorate with your favorite toppings for a fun twist!
Ingredients
1½ cups all-purpose flour
1 cup almond flour
¼ cup plus 2 tablespoons cane sugar
1 tablespoon aluminum-free baking powder
Scant 1 teaspoon sea salt
¼ cup + 2 tablespoons chilled coconut oil
½ cup cold almond milk
1½ tablespoons lemon zest**
Sprinkles, for decorating (optional)
Instructions
- Preheat & Prep
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. - Make the Cookie Dough
In a food processor, combine the all-purpose flour, almond flour, cane sugar, baking powder, and salt. Add the chilled coconut oil and pulse until the mixture resembles coarse crumbs. Add the almond milk and lemon zest, then pulse until just combined. - Shape & Bake
Transfer the dough to a clean surface and gently knead into a ball. Divide into 12 equal pieces, rolling each into a smooth ball. Place onto the baking sheet and gently press down to form small disks. Bake for 12 to 15 minutes, or until slightly golden. Let the cookies cool on the pan for 10 minutes before transferring to a wire rack. - Serve & Enjoy
Once completely cool, enjoy as is or decorate with sprinkles if desired
Tips
For a stronger lemon flavor, add ½ teaspoon of lemon oil to the dough.
Un-iced cookies freeze well. Store in an airtight container and thaw before serving.
Enjoy your homemade vegan sugar cookies! 🍪✨
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