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A stack of vegan lemon cookies sit in front of a lemon with other cookies around it.

Vegan Lemon Cookies

These simple Vegan Lemon Cookies boast a melt-in-your-mouth cookie, infused with lemon flavor and topped topped with a swirl of lemon frosting. Make a double batch and freeze some to have on hand for guests or for sweet treats!
Course Dessert
Cuisine American
Keyword vegan cookies, Vegan Lemon Cookies
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 30 minutes
Total Time 13 minutes
Servings 32
Calories 91kcal
Author Marly


  • 3/4 cup vegan butter
  • 3/4 cup sugar
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Lemon Frosting

  • 1/2 cup powdered sugar
  • 1 tablespoon coconut oil , melted
  • 1/8 teaspoon ground turmeric
  • 1/4 teaspoon lemon extract
  • 2 teaspoons lemon juice


  • Heat your oven to 350F. Line a cookie sheet with parchment paper or silpat.
  • In a mixing bowl, combine the vegan butter and sugar. Beat on medium-high speed until light and fluffy, about 1 minute. Add flax, cornstarch, lemon juice, milk, and extract. Beat for another minute to combine. Scoot the ingredients to one side of the bowl.
  • In the other side of the bowl add the flour, baking powder, and salt. Stir to combine. Use mixer to incorporate butter mixture into the flour mixture. Beat until combined.
  • Use a small cookie dough dispenser to make bite-size balls of dough. Roll the dough balls between your hands to make smooth balls. Place balls 1/2" apart on an ungreased cookie sheet. Use the back of a glass to lightly flatten each cookie dough ball. Bake 8 minutes until cookies are slightly golden around edges. Remove from oven and transfer to a wire rack to cool completely. 
  • To make the lemon frosting, combine powdered sugar and coconut oil in a bowl. Stir to combine. Add turmeric and lemon extract and stir again. Finally, add plant-based milk 1 teaspoon at a time until desired consistency is reached. Top each cooled cookie with a swirl of frosting.
  • Store in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days, or in the freezer for up to 2 months.


Calories: 91kcal | Carbohydrates: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 17mg | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.4mg