Go Back
+ servings
Close up of one completed cookie on a white background

Vegan Lemon Crinkle Cookies (Sugar Free and Gluten Free options)

Stop the search for the perfect summertime cookie – you’ve found it!  Lighter than air with a cake-like consistency, and the perfect mix of tart from the lemon plus sweet from the powdered sugar, these cookies will quickly become your new go to recipe to impress friends & family! 
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 23 minutes
Course Birthday Party, Dessert, Lunch Box, tea party
Servings 13 cookies

Ingredients
  

  • 2 tbsp ground flaxseed
  • 5 tbsp water
  • ¾ cup granulated sugar + a little more for rolling the cookie dough balls *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
  • ¼ cup melted vegan butter
  • 1-2 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp yellow food coloring gel optional
  • cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 tbsp powdered sugar for rolling the balls of dough. *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar

Instructions
 

  • Start by making your flax eggs by mixing the ground flaxseed with water and setting aside for a few minutes to turn into a gel-like consistency.  During this time also melt your vegan butter and let cool for a few minutes.
  • Add the melted butter and granulated sugar to a large bowl and mix on its own for a few minutes.  Then add in the flax eggs, lemon juice, and vanilla extract.  I use 2 tbsp lemon juice, but you can use slightly less if you want a more subtle lemon flavor.  You can also use ¼ tsp of yellow food coloring gel if you want to get the vibrant yellow color you see in these photos.
  • Next, mix in the gluten free flour, baking powder, and salt.  Optionally you can also add some lemon zest if you want to add even more lemon flavor.  The dough will seem more like cake or cupcake batter in consistency.  Cover and put in the fridge for at LEAST 2 hours, and as long as overnight.
  • When you’re ready to bake the cookies, preheat the oven to 350°F and line a pan with parchment paper.  Remove the dough from the fridge and use a 2-tbsp trigger scooper to scoop 13-14 cookie dough balls.  Roll each one first in granulated sugar, then in powdered sugar, before placing a few inches apart on the parchment lined pan.
  • Bake for 13 minutes, then remove the pan from the oven and let the cookies continue to cook and firm up on the pan for 10-15 minutes before moving to a cooling rack to cool entirely.
  • Eat and enjoy!
Keyword crinkle cookies, lemon cookies, lemon crinkle cookies
Tried this recipe?Let us know how it was!