These gluten-free lemon cookies are soft, tender, lemony, and simply delicious. I first made them during a little taste of spring we had in Montana one March. We almost hit 70 degrees—which never happens that time of year—and I was ready to bring all the spring flavors into the kitchen. Lemons are generally at the top of my favorite food list. They brighten up both sweet and savory dishes—and they are packed with Vitamin C.
I initially tested this recipe with millet and sorghum flour to complement the chickpea flour, but ultimately chose oat for the texture and flavor it gave the cookies. Plus, oats are easy to find, and I wanted to make sure this was an accessible gluten-free cookie recipe. These pillowy cookies have just the right amount of sweetness and burst with citrus flavor. They are a lovely spring treat to serve at Easter—or enjoy as a quick afternoon snack any day!
Step by step instructions for gluten-free lemon cookies (vegan)
Gather all ingredients: Chickpea flour, oat flour, baking soda, fine sea salt, ground chia, water, lemon, coconut oil, coconut yogurt, maple syrup.
In a medium bowl, whisk together the dry ingredients.
In another medium bowl, combine the ground chia and water and let sit for a moment to allow the chia to absorb the water.
Add the remaining wet ingredients to the bowl with the chia and mash until thoroughly combined and the coconut oil is evenly distributed.
Add the dry ingredients to the wet mixture and stir until a smooth batter forms.
Using a cookie scoop or tablespoon, scoop 1.5-inch sized dough balls onto a prepared baking sheet. Gently press down to help them spread evenly.
Bake at 325F until the cookies are set and the bottoms are lightly golden; about 12 minutes.
Gluten-Free Lemon Cookies (Vegan)
These soft and tender gluten-free lemon cookies come together in a snap. As an added bonus, they are also refined sugar-free and vegan!
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Ingredients
- Dry Ingredients
3/4 cup + 1 Tbsp gluten-free oat flour
3/4 cup chickpea flour
1/4 tsp baking soda
1/2 tsp fine sea salt
- Wet Ingredients
1 Tbsp ground chia (preferably white)*
3 Tbsp filtered water
Juice and zest from 1 organic lemon (about 2 Tbsp juice and 1 Tbsp zest)**
1 Tbsp coconut yogurt (I use Cocojune but any coconut or plain Greek style yogurt will work)***
1/3 cup maple syrup
1/3 cup + 1 Tbsp coconut oil, softened
Directions
- Preheat your oven to 325F and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the oat flour, chickpea flour, baking soda and fine sea salt.
- In a separate medium bowl, combine the ground chia and water and let sit for a few minutes to allow the mixture to thicken. Once the chia has absorbed the water, stir in the lemon zest and juice, yogurt, and maple syrup. Add the softened coconut oil and use a fork to mash and mix the ingredients until well combined and the coconut oil is evenly incorporated.
- Add the dry ingredients to the wet mixture and stir until a smooth dough forms.
- Using a cookie scoop or tablespoon, scoop the dough into 1.5-inch balls and place them on your prepared baking sheet, spacing them 2 to 3 inches apart. Gently press each dough ball down slightly to help them spread evenly. Bake for 12 minutes, or until the edges are set and the cookies feel lightly firm to the touch with a golden bottom. I like to underbake them just a bit—it gives them a wonderfully tender texture and makes them extra delicious.
Notes
- *White chia helps ensure these cookies have a beautiful light color, but dark chia seeds will work just as well.
- **Feel free to add more lemon zest if you like it extra lemony!
- ***If you are fine with dairy, feel free to use a cow’s milk-based yogurt instead of the coconut yogurt, but be aware that the recipe will no longer be vegan.
If you are in the mood for cookies, but are craving chocolate more than lemon, give these Vegan Chocolate Hazelnut Cookies (Grain-Free) a try!
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