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Dairy-free lemon cookies

Dairy-Free Lemon Cookies (Gluten-Free)

These Dairy-Free Lemon Cookies are gluten-free and on the healthier side! They have a bright and sweet flavor that’s perfect for a summer treat. These cookies are made with chickpea flour, coconut oil, almond milk, fresh lemon juice, and zest. The ingredients are so simple and create a delicious snack that can be enjoyed, at any time of the day.

These cookies are perfectly soft, chewy, and sweet. They even have certain health benefits, from adding chickpea flour to the ingredients. It’s high in protein, fiber, folate, iron, magnesium, and manganese. It also affects blood sugar less than plain wheat flour because it is lower on the glycemic index scale. Since it’s higher in protein, it can keep you feeling full for longer, which makes it great for baking.

For another chickpea flour recipe, try out my Healthy Gluten-Free Chocolate Chip Cookies!

Cookie Ingredients

  • Chickpea Flour
  • Coconut Sugar
  • Fine sea salt
  • Baking Soda
  • Lemon Juice
  • Lemon Zest
  • Coconut oil
  • Egg
  • Pure vanilla extract

Ingredient Notes

These cookies are very allergy-friendly by being dairy-free and gluten-free. However, there are a few easy substitutions and ways to make these cookies perfect.

Chickpea flour is a little out of the ordinary, so it may not be as easy to find in the store, but I usually get mine on Amazon. However, if you prefer, you could use an all-purpose gluten-free blend.

Coconut sugar is the sweetener I used in these cookies because I like the flavor, and that’s it’s a little healthier. Although turbinado sugar is a good substitute for coconut sugar, and I’ve used it in these cookies in the past.

Coconut oil and almond milk make these cookies dairy-free and keep them healthier. If you need a nut-free option, the almond milk can be replaced with coconut milk, rice milk, or oat milk.

I used fresh lemon juice and zest in these cookies, and I highly recommend it for the best flavor. Bottled lemon juice can be used if it’s all that you have on hand.

Cookie Making Equipment

  • Large cookie sheet
  • Parchment paper
  • 2 large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Medium cookie scoop

Recipe Notes

  • For soft and chewy cookies, bake for 8-10 minutes. If you prefer crispy cookies, bake them for 12-14 minutes.
  • Make sure to flatten the cookie dough into round cookie shapes before baking. They don’t spread out much while baking without that step.
  • Store these cookies in an airtight container or plastic bag at room temperature for up to 4 days or in the fridge for up to a week.
  • After the cookies are baked, they can be frozen for up to 3 months. Wait for them to cool completely, then place them in two ziplock bags and place them in the freezer. Defrost in the fridge when you’re ready to eat them.

Other Healthy Cookies to Bake

Dairy-Free Lemon Cookies (Gluten-free)
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I hope you enjoy these dairy-free and gluten-free lemon cookies as much as I do! Once you bake up a batch, I would love to hear your feedback with comments below or tag me on Instagram or Pinterest.

Dairy-free lemon cookies

Dairy-free Lemon Cookies

Alyssa
These Lemon Cookies are dairy-free, gluten-free, and on the healthier side! They are a bright and delicious treat at any time of the day!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 15
Calories 107 kcal

Equipment

  • Large cookie sheet
  • Parchment paper
  • 2 Large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Medium cookie scoop

Ingredients
  

  • 2 Cups Chickpea Flour
  • ½ Cup Coconut Sugar
  • ¼ tsp Fine sea salt
  • ¼ tsp Baking Soda
  • 2 ½ Tablespoons Lemon Juice
  • 1 Tbsp Lemon Zest
  • 3 Tablespoons Coconut oil melted and cooled slightly
  • 1 Large Egg
  • 1 ½ tsp Pure vanilla extract

Instructions
 

  • Preheat an oven to 325 degrees F. Prepare a cookie sheet with parchment paper.
  • In a small mixing bowl add your flour, coconut sugar, salt, and baking soda. Use a whisk or fork to blend until fully combined.
  • Next add your lemon zest, lemon juice, coconut oil, egg, and vanilla to a larger mixing bowl. Whisk until combined. Slowly add the dry ingredients into the wet ingredients and combine them with a spatula until a smooth dough is formed.
  • Using a medium cookie scoop, transfer the cookie dough to a parchment-lined baking sheet a few inches apart. Then use your fingers to press them down into round shapes.
  • Bake in preheated oven for 10-12 minutes. You'll know they're ready when the bottom is golden brown.
  • Remove them from the oven and let them sit on the baking pan for about 2 minutes. Then transfer them to a cooling rack.

Notes

  • For soft and chewy cookies, bake for 8-10 minutes. If you prefer crispy cookies, bake them for 12-14 minutes.
  • Make sure to flatten the cookie dough into round cookie shapes before baking. They don’t spread out much while baking without that step.
  • Store these cookies in an airtight container or plastic bag at room temperature for up to 4 days or in the fridge for up to a week.
  • After the cookies are baked, they can be frozen for up to 3 months. Wait for them to cool completely, then place them in two ziplock bags and place them in the freezer. Defrost in the fridge when you’re ready to eat them.
Keyword Dairy Free Lemon Cookies, Gluten Free Lemon Cookies, Healthy Cookies, Lemon Cookies

1 thought on “Dairy-Free Lemon Cookies (Gluten-Free)”

  1. 5 stars
    These look amazing! I love anything lemon related! Never tried chickpea flour though, not sure where I would get some. But will certainly be checking out it as a gluten free alternative! Sim x

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