I love lemon and crave it often, especially during spring and summer months! And these Easy Vegan Coconut Lemon Shortbread Cookies hit that sweet, crumbly spot just perfectly. They’re ideal for Easter (or any other occasion). Bonus: they’re dairy-free, egg-free and soy-free.
This recipe uses coconut oil to provide the subtle coconut taste, which combines well with the fresh lemon juice, lemon zest and little bit of almond meal for additional flavor.
Ingredients:
- 1/2 cup melted coconut oil
- 1/2 cup granulated sugar
- 2 tsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1 1/4 cup all-purpose flour
- 1/4 cup almond meal
- 1/4 tsp sea salt
- sugar sprinkles in any color (optional)
How to Make Vegan Coconut Lemon Shortbread Cookies:
- Preheat oven to 350 degrees fahrenheit
- Combine all the ingredients in a bowl
- Cover a cookie sheet with parchment paper
- Roll dough into small balls and place onto cookie sheet
- Flatten each ball a little
- Top with sprinkles (if desired)
- Bake 13-14 minutes
Pin it/save it and make it sometime! Please let me know if you do (that always makes my day!)
| Prep Time | 10 minutes |
| Cook Time | 14 minutes |
| Servings |
dozen
|
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup granulated sugar
- 2 tsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1 1/4 cup all purpose flour
- 1/4 cup almond meal
- 1/4 tsp sea salt
- sugar sprinkles (optional)
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees fahrenheit
- Combine all the ingredients in a bowl
- Cover a cookie sheet with parchment paper
- Roll dough into small balls and place onto cookie sheet
- Flatten each ball a little
- Top with sprinkles (if desired)
- Bake 13-14 minutes
Recipe Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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