Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup coconut oil (melted)
- 1/4 cup almond milk
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, mix sugar, coconut oil, almond milk, lemon zest, lemon juice, and vanilla.
- Combine wet and dry ingredients until a dough forms.
- Roll dough into 1-inch balls, then coat each in powdered sugar.
- Place balls on baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 5 days.
- For extra tang, add more lemon zest.
- Replace almond milk with any plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg