Soft Lemon Coconut Shortbread Cookies (dairy-free + 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.

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Keyword: coconut dessert, cookies, healthy coconut cookies, healthy vegan cookies, lemon, lemon cookies, lemon dessert, lemon shortbread, lemon shortbread cookies, vegan cookies, vegan shortbread cookies

Servings: cookies

Calories: 184kcal

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

Place the room-temperature cookies in an airtight container and in the fridge for up to 5 days.

To freeze, place them in an air-tight ziplock bag and on a plate until frozen. You can then remove the plate. They will keep in the freezer for up to one month.

Don't be alarmed if the vinegar does not blend into the wet mixture. This is pretty normal when using vegan butter.

These cookies do not expand when cooking.

Nutrition