Soft Lemon Coconut Shortbread Cookies (vegan + gluten-free)
Calling all lemon lovers, vegan lemon coconut shortbread cookies are a healthy sweet treat that you won’t feel guilty devouring. They are easy to make, made with gluten-free and dairy-free ingredients, and are the perfect little treat.
I am nuts for a good lemon dessert. There’s just something about the refreshing citrus that is so satisfying. Give me all things lemon and I won’t complain.
These vegan lemon cookies combine coconut, vanilla, and lemon in the most perfect way.
Grab a cup of tea and indulge in these delicious cookies. That’s the best way I know how to relax.
It’s That Cookie Time of the Year
This is the perfect time of year to enjoy these Lemon Coconut Shortbread Cookies. With Easter right around the corner, Spring break, and then summer, you will win no matter when you put out a plate of these cookies.
Whether you’re gathering for tea, spending time at a beach house for the summer, or simply wanting to bake with your children, I’ve got you covered with this easy, gluten-free cookie recipe!
How to Make Shortbread Cookies Vegan and Gluten-free
There’s an easy way to turn classic shortbread cookies into vegan ones. Simply replace the butter with vegan, dairy-free butter. To make them gluten-free, you’ll use coconut and almond flour instead of traditional white flour which has gluten.
Why You Will Love These Cookies
The texture. They have the softest and most moist texture you will love. They aren’t your traditional dry shortbread cookies, that’s for sure. In my opinion, this is one of the best vegan cookie recipes on my blog.
The flavor. These cookies are addicting and don’t say I didn’t warn you. LOL. I could easily eat a few of these in one sitting and I am sure you will have the same problem.
The simple ingredients. Creating a healthy, dairy-free cookie that tastes good is always a challenge. Here you have it. Mouthwatering vegan lemon shortbread cookies that will have you drooling for more. Not to mention, these are gluten-free shortbread cookies.
The family dessert. These gluten-free cookies will not only impress your guests but they will impress your family. This is truly the perfect cookie!
The Ingredients
For the dry ingredients you will need:
Almond flour: This gluten-free flour works nicely in these soft-baked vegan cookies. It’s a wonderful alternative to traditional white flour that is stripped of all of its natural nutrients.
Coconut flour: The flavor combination of lemon and coconut is truly divine. Coconut flour brings the perfect hint of coconut alongside the coconut oil.
Baking powder: Do not replace this with baking soda. They react completely differently in baking. Baking powder is responsible for these puffy and light cookies.
For the wet ingredients you will need:
Vegan butter: Dairy free butter is the key to making these vegan cookies. While it may not blend perfectly into the batter, it works as a nice traditional butter alternative.
Coconut oil: You won’t find vegetable oil in these cookies however instead you’ll get this unrefined, more nutrient-dense oil. I love the subtle hint of coconut flavor that coconut oil brings to this recipe.
Maple syrup: This is the perfect liquid sweetener. Unlike cane sugar or agave, maple syrup is unrefined which means it still holds its nutritional properties.
Vanilla extract: You can’t bake a good cookie without a splash of vanilla extract. I also recommend using a high-quality, real vanilla extract and not an imitation variety.
Almond extract: This is quite honestly my favorite part about these cookies. I thoroughly enjoy the flavor of almond extract. All great shortbread cookies contain this delicious extract.
Apple cider vinegar: This ingredient is not only healthy but it is used to help leaven the cookies. In other words, it will help the cookies rise.
Lemon juice: The bright lemon flavor is key to this recipe. Make sure to use fresh lemon juice for these cookies because it is all about the perfect flavor.
Lemon zest: Fresh lemon zest adds the final touch of flavor to these mouth-watering cookies. Go ahead and zest your lemon right over the bowl, the easy way.
The Instructions
Step one: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
Step two: In a medium bowl, combine the dry ingredients, mix everything with a whisk, and then set aside. This includes almond flour, coconut flour, and baking powder.
Step three: In another medium bowl, combine the room temperature vegan butter, melted coconut oil (slightly cooled), and maple syrup. Using an electric mixer, cream these ingredients together for about 1 minute.
Step four: Next, add the apple cider vinegar, vanilla extract, almond extract, lemon juice, and lemon zest and blend for another minute. *The vinegar might not mix in so do not worry if the mixture is liquidy.
Step five: Add 1/2 of the dry ingredients to the bowl of wet ingredients and blend for about 20 seconds. Add the remaining dry ingredients and blend until incorporated.
Step six: Use a medium-sized cookie scoop to scoop 12 even balls of dough. Place each dough ball evenly apart on the lined baking tray.
Step seven: Bake for 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes and then carefully transfer them to a cooling rack. *These cookies are very soft, which may be messy but they are oh-so good!
How to Store These Lemon Coconut Shortbread Cookies
Place the room-temperature shortbread cookies in an airtight container and in the fridge for up to 6 days. You can also store them on the counter for up to 5 days.
Tips + Modifications
I highly recommend storing these vegan shortbread cookies in the fridge because they are so soft. Plus, they will last longer.
Don’t be alarmed if the vinegar does not blend into the dough. This is very typical when using plant-based butter. Just leave the vinegar as a liquid and don’t be afraid to add the dry ingredients anyways.
These cookies do not expand when baking. They will keep the ball shape.
Can you Freeze These Vegan Shortbread Cookies?
Like most cookies, simply place the cookies in a large ziplock bag and remove the extra air. Next, carefully lay them flat on a plate and place them in the freezer. Once they are frozen, roughly four hours later, you can remove the plate.
When you are ready to enjoy them, transfer the cookies to the fridge 24 hours before enjoying them. They will last up to a month in the freezer.
Other Delicious Vegan Cookies to Try
Healthy Banana Oatmeal Chocolate Chip Cookies
Vegan Coconut Thumbprint Cookies with Orange Jam
Easy Vegan Almond Butter Cookies
Soft Lemon Coconut Shortbread Cookies (dairy-free + gluten-free)
Equipment
- 1 electric mixture
- 2 medium bowls
- 1 microplane to zest the lemon
- 1 medium cookie scoop
- 1 cookie sheet, lined
Ingredients
For the dry ingredients
- 2 cups almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon baking soda
For the wet ingredients
- 3 tablespoons soft, room-temperature vegan butter
- 2 tablespoons melted, slightly cooled coconut oil
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the dry ingredients, mix everything with a whisk, and then set aside. This includes almond flour, coconut flour, and baking powder.
- In another medium bowl, combine the room temperature vegan butter, melted coconut oil (slightly cooled), and maple syrup. Using an electric mixer, cream these ingredients together for about 1 minute.
- Next, add the apple cider vinegar, vanilla extract, almond extract, lemon juice, and lemon zest and blend for another minute. *The vinegar might not mix in so do not worry if the mixture is liquidy.
- Add 1/2 of the dry ingredients to the bowl of wet ingredients and blend for about 20 seconds. Add the remaining dry ingredients and blend until incorporated.
- Use a medium-sized cookie scoop to scoop 12 even balls of dough. Place each dough ball evenly apart on the lined baking tray.
- Bake for 14-15 minutes. Allow the cookies to cool on the baking sheet for 10 minutes and then carefully transfer them to a cooling rack. *These cookies are very soft, which may be messy but they are oh-so good!
Notes
Nutrition
Enjoy!
XOXO
Michelle