Soft Lemon Coconut Shortbread Cookies (dairy-free + gluten-free)
Calling all lemon lovers, Soft 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.
Servings: 12 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, including almond flour, coconut flour, and baking soda. 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
Storage:
Place the room-temperature shortbread cookies in an airtight container and in the fridge for up to 6 days.
Tips and Modifications:
Store these vegan shortbread cookies in the refrigerator to keep them soft and fresh for longer. The texture actually gets even better once chilled.
Don’t be alarmed if the vinegar doesn’t fully blend into the dough. This is normal when using plant-based butter. Simply continue with the recipe and add the dry ingredients as directed.
These cookies will not spread while baking, so be sure to shape them into your desired size and thickness before placing them in the oven.
Common mistakes include overbaking, which can make the cookies dry, and adding too much flour, which can lead to a crumbly texture. For best results, use fresh lemon zest and bake just until the edges are set, and the centers remain soft.
Nutrition
Serving: 1cookie | Calories: 184kcal | Carbohydrates: 11g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 50mg | Potassium: 25mg | Fiber: 3g | Sugar: 6g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg