Gluten Free Lemon Cookies (Vegan)
These gluten free lemon cookies are bright, fresh, and just sweet enough, with crisp crinkled edges and a soft, fudgy center. Made with real lemon juice and zest, they’re vegan, refined sugar free, and perfect for adding something citrusy and refreshing to a holiday cookie tray or spring dessert spread.
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I created these lemon cookies after baking batch after batch of rich holiday cookies and craving something lighter and brighter to balance everything out. With twelve lemon trees in my yard, fresh lemons are never in short supply, so a citrusy cookie felt like the obvious choice. I wanted something that felt festive but not heavy, and something that would stand out on a cookie tray without being overly sweet.
These cookies started as an old sugar cookie recipe that never quite worked. After a lot of tweaking, testing, and experimenting with different coatings, I landed on this version.
The double roll in arrowroot gives them that classic crinkle-top look without making them too sweet, and the lemon flavor stays fresh and clean rather than overpowering. The center bakes up soft and almost fudgy, somewhere between a cake and a cookie, which makes them incredibly easy to eat.
They’ve become a year-round favorite in my house. They’re perfect for holiday baking, spring gatherings, play dates, or snacks on the go. Like all recipes on this site, they’re gluten free and dairy free, made with simple ingredients, and tested enough times that you can count on them turning out exactly the way they should.
Why You’ll Love These Gluten Free Cookies
- Crisp, crinkled edges with a soft, fudgy center.
- Bright lemon flavor without being overly sweet.
- Naturally vegan, dairy free, gluten free, and refined sugar free.
- Perfect for holiday cookie trays or spring baking alike.
Ingredient Notes
Fresh lemons – You’ll need both the juice and zest. Use large, juicy lemons for the best flavor. Bottled lemon juice won’t give the same result. If you have smaller lemons, you may need 3.
Almond flour – Use blanched almond flour for the lightest color and best texture. Almond meal will make the cookies darker and denser.
Ground flaxseed meal – Golden flax works best for color, but I’ve made these with the regular ground flax and they work just fine. Just make sure it’s finely ground.
Full ingredient list can be found in the recipe card below.
How To Make Vegan Gluten Free Lemon Cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small cup, mix the ground flaxseed meal and water. Set aside to thicken while you prepare the rest of the ingredients.
- In a stand mixer or with electric beaters, mix the coconut oil, maple syrup, and vanilla on medium speed for about 5 minutes, until smooth.
- In a separate bowl, whisk together the almond flour, arrowroot starch, coconut flour, salt, and baking powder.
- Add the flax mixture and the dry ingredients to the mixing bowl with the wet ingredients. Mix until a thick dough forms.
- Gently fold in the lemon juice and lemon zest.
- Scoop the dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop (they do not spread very much).
- Place the extra ⅓ cup arrowroot starch onto a plate or piece of parchment. Roll each dough ball in the arrowroot to coat completely, then place it back on the baking sheet.
- Repeat the coating step one more time, starting with the first dough ball you rolled. This helps create the crinkle-top effect.
- Gently press each dough ball down with two fingers to flatten slightly. Don’t handle them too much or the crinkles won’t form as well.
- Bake for 12–14 minutes, until the tops are crackly and the cookies look set.
- Let cookies cool on the baking sheet for at least 10 minutes before moving them — they’re delicate when hot.
Jen’s Recipe Tips
- Don’t skip the double roll in arrowroot starch. The first roll absorbs quickly, and the second roll is what creates the crinkle effect.
- Handle the dough gently when flattening. Too much handling can prevent the cracks from forming.
- These cookies are delicate when hot. Let them cool on the baking sheet before moving.
Serving Suggestions
These lemon cookies are perfect on a holiday cookie tray alongside richer desserts like gluten free spice cake or double chocolate cookies, where they add a bright contrast. They’re also lovely served with coffee, tea, or even brunch spreads in the spring.
If you happen to have dairy free cream cheese frosting on hand, dipping is optional… but highly encouraged.
Recipe FAQs
Yes. These cookies are completely vegan, using flaxseed instead of eggs.
At room temperature, the cookies soften too much. Refrigeration keeps the texture just right, and they soften perfectly after a few minutes out.
Yes. Freeze the dough balls before rolling in arrowroot. Thaw to room temperature, roll, and bake as directed.
Yep! I chose to use arrowroot powder because they’re sweet enough and to keep them free of refined sugar, but powdered sugar will also work. Be sure to double roll them.
Gluten Free Lemon Cookies
Equipment
- Cookie sheet
- Parchment paper
Ingredients
- 2 tablespoons ground flaxseed meal (use golden for best color)
- ¼ cup fresh water
- ½ cup coconut oil softened or melted/cooled
- 1 cup maple syrup room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups blanched almond flour
- ½ cup coconut flour
- ⅓ cup arrowroot starch (also called arrowroot powder)
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ¼ cup fresh lemon juice from 2 large lemons
- 2 tablespoons fresh lemon zest from 2 large lemons
For Coating
- ⅓ cup arrowroot starch
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small cup, mix the ground flaxseed meal and water. Set aside to thicken while you prepare the rest of the ingredients.
- In a stand mixer or with electric beaters, mix the coconut oil, maple syrup, and vanilla on medium speed for about 5 minutes, until smooth.
- In a separate bowl, whisk together the almond flour, arrowroot starch, coconut flour, salt, and baking powder.
- Add the flax mixture and the dry ingredients to the mixing bowl with the wet ingredients. Mix until a thick dough forms.
- Gently fold in the lemon juice and lemon zest.
- Scoop the dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop (they do not spread very much).
- Place the extra ⅓ cup arrowroot starch onto a plate or piece of parchment. Roll each dough ball in the arrowroot to coat completely, then place it back on the baking sheet.
- Repeat the coating step one more time, starting with the first dough ball you rolled. This helps create the crinkle-top effect.
- Gently press each dough ball down with two fingers to flatten slightly. Don’t handle them too much or the crinkles won’t form as well.
- Bake for 12–14 minutes, until the tops are crackly and the cookies look set.
- Let cookies cool on the baking sheet for at least 10 minutes before moving them — they’re delicate when hot.
Notes
- Storage: These get way too soft at room temperature. Store in an airtight container in the fridge for up to 4 or 5 days. If possible, try to bake them when they can be eaten fresh. You can freeze the dough balls by flash freezing first on a parchment lined baking sheet for 2-3 hours Then transfer to freezer safe zip top bag, label and store for 2-3 months. Bring to room temperature before (this takes about 30 mins to an hour) rolling in arrowroot and baking. Then bake as directed. The baked cookies freeze well too. Again, just not as great of a texture as they are fresh, but leave them at room temperature to thaw before eating.
- I do a double roll in the arrowroot starch because I found it soaks in after the first roll and doesn’t give a crinkle effect.
- If you would like to add a bit of extra lemon zest to the top for serving, that adds a nice touch, but they are perfectly delicious without.
- If you prefer to roll them in powdered sugar, instead of arrowroot, like traditional crinkle cookies, they might be pretty sweet, but that will work too.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
