I love lemon and crave it often, especially during spring and summer months! And these Easy Vegan Coconut Lemon Shortbread Cookies hit that sweet, crumbly spot just perfectly. They’re ideal for Easter (or any other occasion). Bonus: they’re dairy-free, egg-free and soy-free.
This recipe uses coconut oil to provide the subtle coconut taste, which combines well with the fresh lemon juice, lemon zest and little bit of almond meal for additional flavor.
Ingredients:
- 1/2 cup melted coconut oil
- 1/2 cup granulated sugar
- 2 tsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1 1/4 cup all-purpose flour
- 1/4 cup almond meal
- 1/4 tsp sea salt
- sugar sprinkles in any color (optional)
How to Make Vegan Coconut Lemon Shortbread Cookies:
- Preheat oven to 350 degrees fahrenheit
- Combine all the ingredients in a bowl
- Cover a cookie sheet with parchment paper
- Roll dough into small balls and place onto cookie sheet
- Flatten each ball a little
- Top with sprinkles (if desired)
- Bake 13-14 minutes
Pin it/save it and make it sometime! Please let me know if you do (that always makes my day!)
Vegan Coconut Lemon Shortbread Cookies
These Vegan Coconut Lemon Shortbread Cookies satisfy any sweet tooth lemon craving! Bonus: they're dairy-free, egg-free and soy-free.
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup granulated sugar
- 2 tsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1 1/4 cup all purpose flour
- 1/4 cup almond meal
- 1/4 tsp sea salt
- sugar sprinkles (optional)
Instructions
- Preheat oven to 350 degrees fahrenheit
- Combine all the ingredients in a bowl
- Cover a cookie sheet with parchment paper
- Roll dough into small balls and place onto cookie sheet
- Flatten each ball a little
- Top with sprinkles (if desired)
- Bake 13-14 minutes
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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Hi Laura – thank you so much for the kind note. I’m so glad you loved them!! I appreciate you taking the time to let me know. 🙂 Happy New Year!
Just made these to bring to our Christmas gathering tomorrow. I doubled the recipe, and I’m sure glad I did. I ended up eating an embarrassing amount of dough and freshly baked cookies, yikes. They are really good. It could be my oven, but they were a bit overdone, so next time I’ll reduce cooking time by 1 minute. Only change to them I made was doubling the amount of lemon juice (I did this because the dough was too dry/crumbly). I’ll definitely do that next time too. I just need to avoid eating so much dough next time.