26
Submitted by subaruthie
"This recipe was given to me by a friend when I was starting to cook for my boyfriend (now husband) with food allergies. I used her original written recipe so often I had to post it here so I wouldn't lose it before it became unreadable (Thanks, K!) These don't last long around our house! Try substituting lime for some of the lemon!"
photo by magpie diner 
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
40 cookies
- Serves:
- 20
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ingredients
- 2 1⁄2 cups flour
- 1 1⁄2 cups sugar
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 2 tablespoons lemon zest
- 3⁄4 cup canola oil
- 1⁄2 cup lemon juice
- 2 teaspoons vanilla
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directions
- In a medium bowl, stir together flour, sugar, soda, salt, and zest.
- Make a well in the center and fill with liquid ingredients.
- Stir together until well blended.
- Drop by teaspoonfuls about 2 inches apart on a cookie sheet.
- Bake for 8-10 minutes at 350 degrees F.
Questions & Replies
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Reviews
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These cookies are AMAZING!!! I pretty much just followed the recipe and they turned out fantastic. Only thing I did differently was to replace a third of the oil with applesauce and use a little less zest than indicated. Although my teeny, tiny, temperamental studio oven bakes really unevenly and some cookies ended up a little more well done than the others, they all turned out to be delicious! I put a little store bought icing on them and that was great but they are scrumptious and plenty sweet without icing. Thanks for a great recipe!
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I'm so glad these came up when I googled "Vegan Lemon Cookies." I wanted something easy, fast, and lemony and this fit the bill perfectly! I only made 1/4 of the recipe, which gave me 9 med/large cookies. I also replaced 1/3 of the oil with unsweetened applesauce. I may try reducing the sugar a bit next time. I needed to bake them for 12 minutes and they came out chewy wih a little crunch on the lightly-browned bottoms. The lemon taste was very prominent, which is great. Lots of thanks to the recipe poster!
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I’ve made these several times and they have been phenomenal. They are the most requested item I bake. I’m not understanding these bad reviews bc if you follow the recipe and measure correctly you should end up with a wonderful batch of cookies.
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I'm writing this to warn others. This is inedible. I had to throw the cookies away, they were inedible. Smelled awful and tasted worse. Don't waste your time or money or effort on this. I've had great luck with recipes from the net, but this one was the first time that I found one that completely failed.
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These cookies were gross. I followed the recipe exactly. The dough was too dry at first, but I started working a little at a time by hand then it was moist and perfect to drop on my cookie sheet. My finished cookies look like the pictures, but don’t taste anything like the other reviews. Not even icing will improve theses cookies. I’m a baker of delicious cakes and I have always eaten good desserts, but since I eat vegan foods I thought to try these cookies at home. I don’t know if it’s because I love great sweets that I think they taste nasty or because they would taste that way to anyone who tried them.
see 20 more reviews
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Tweaks
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I made these cookies according to the recipe, but switched out the wheat flour with Bob's Red Mill baking blend (1 to 1 substitution) to make them glutenfree. They are so delicious I could cry. I haven't had a "real" tasting cookie since being diagnosed with multiple food allergies. They are perfect and I am so grateful for the recipe!!
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I would definitely add a lot less baking soda. You can really taste the baking soda in the cookies and it is not pleasant. The cookies are pretty good but would be so much better with less baking soda. :)
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I didn't have enough canola oil so I subbed in some International Delight Creamer and these came out awesome. Rolled them into logs and then sliced even sized pieces and baked for about 15-20 minutes.
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These cookies are AMAZING!!! I pretty much just followed the recipe and they turned out fantastic. Only thing I did differently was to replace a third of the oil with applesauce and use a little less zest than indicated. Although my teeny, tiny, temperamental studio oven bakes really unevenly and some cookies ended up a little more well done than the others, they all turned out to be delicious! I put a little store bought icing on them and that was great but they are scrumptious and plenty sweet without icing. Thanks for a great recipe!
-
I'm so glad these came up when I googled "Vegan Lemon Cookies." I wanted something easy, fast, and lemony and this fit the bill perfectly! I only made 1/4 of the recipe, which gave me 9 med/large cookies. I also replaced 1/3 of the oil with unsweetened applesauce. I may try reducing the sugar a bit next time. I needed to bake them for 12 minutes and they came out chewy wih a little crunch on the lightly-browned bottoms. The lemon taste was very prominent, which is great. Lots of thanks to the recipe poster!
RECIPE SUBMITTED BY
I've always loved cooking and baking, starting as a kid making barbeque sauces, cookies, and pies.My husband is allergic to eggs, milk, and soy, which adds a whole new dimension to cooking. Forget Iron Chef's secret ingredient! I love the challenge of baking and cooking without certain staples. It means a lot of trial and error, but a lot of satisfaction when a recipe works out!
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