If there is one flavor profile I love, it’s lemon. I have such an affinity for lemon that I’d have to say I may prefer it over chocolate lol. (gasps)
Some of my favorite vegan concepts are actually these vegan Lemon Rosemary Cookies or these Lemon Rosemary Muffins. I find that lemon breaks of the sweetness of dishes and just adds another dimension of flavor that I always crave.
Since spring is hopefully around the corner. (fingers crossed) I was on the move to whip up an effortless treat that was lemon forward, and the vegan Lemon Shortbread Cookies were born!
What’s fab about this recipe is it’s simplicity! It features a handful of ingredients, packs tons of lemon flavor, buttery soft, has texture from the course sugar, it’s a timeless flavor, great with a cup of tea, it’s good for any season, they hold up when stored, can easily be made in bulk and is a lemon lovers dream!
If you love all things lemon or just crave effortless vegan cookies, you’re going to love these new vegan Lemon Shortbread Cookies!!
Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.In a large bowl, whisk together the flour, baking powder and salt.
In a separate bowl, whisk together the granulated sugar, lemon zest and juice, maple syrup or agave, extract (optional) and coconut oil until fully combined.
Add to the dry mixture and stir with a large spoon until fully combined.
Place the coarse sugar in a small bowl.Scoop 1½ Tablespoon of dough and roll into a ball.
Roll in the coarse sugar to fully coat and place on the prepared baking sheet; repeat with remaining dough.
Gently press on the tops of the dough balls with your fingers to flatten to approximately ½ inch thick; the cookies don’t spread much while baking. If the dough seems too crumbly, simply add a lil more coconut oil 1 tsp at a time.
Bake for 12 minutes, or until barely golden on the edges.
Let cool on baking sheet for at least 10 minutes before removing to a wire rack to cool completely.