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a lot of vegan lemon cookies on a wooden table

Vegan Lemon Cookies

These vegan lemon cookies have the perfect blend of tart citrus with rich buttery flavor (with no dairy or eggs!).

Course Dessert
Cuisine American
Keyword dairy free lemon cookies, egg free lemon cookies, vegan lemon cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 large cookies
Calories 157 kcal
Author Dairy Free for Baby


For the cookies:

  • 2 sticks vegan butter (1 cup)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • Zest of 1 1/2 large lemons (you’ll use the remaining lemon half for rolling below)
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For rolling:

  • Zest of half a lemon
  • 1/2 cup granulated sugar


  1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the vegan butter and 1 cup sugar until the mixture is light and fluffy. Add the applesauce, vanilla, and lemon juice, mixing well. Stir in the lemon zest (from 1 1/2 lemons).
  3. Pour the flour, baking powder, baking soda, and salt in the bowl. Stir until everything is combined well.
  4. In another small bowl, combine the 1/2 cup of granulated sugar and the zest from half a lemon. Scoop out enough dough for one cookie, roll it in the lemon/sugar mixture, then place it on the baking sheet. Repeat for all the cookies, placing each about 2 inches apart on the baking sheet.
  5. Bake for 11-13 minutes, until the tops are no longer wet looking and cracks start to form. Allow the cookies to cool completely before eating. Enjoy!

Recipe Notes

Nutrition facts (per cookie): 157 calories, 7.5 g fat, 150 mg sodium, 21 g carbohydrate, 0.5 g fiber, 10.5 g sugar, 1.5 g protein, Vitamin A: 4%, Vitamin C: 2%, Calcium: 1%, Iron: 4%