These vegan lemon crinkle cookies are made from scratch using only natural ingredients. They’re perfect for your holiday season. Give them as edible gifts too.
As you may know, I am not a baker. In fact, just the thought of baking makes me break out in hives!
Baking requires a level of precision that I just find it difficult to use.
After seeing all those crinkle cookies online, I knew I had to try making one!
My recipe is inspired by The Nut Free Wok’s Lemon Crinkle Cookies. Sharon is one of the strongest people I know and she is also a very talented chef.
I just had to use Matcha in my cookies. As you know, I am Uber-obssessed with Matcha!!
There have been pancakes, butter, tzatziki and sparkling water, just to name a few.
If you are not a fan of Matcha, you can skip them in this recipe. They provide color and a little flavor to the recipe. Personally, I think Matcha makes these vegan crinkle cookies really stand out.
The dominant flavor in these vegan lemon crinkle cookies is the lemon zest. It really makes these cookies taste so good and aromatic.
You can use lime zest too, if you prefer.
So, one of my New Year’s resolution is going to be more baking. If I can make these amazing crinkle cookies, I think I can handle cakes and cupcakes, right?
These cookies turned out really moist and soft. I refrigerated them and took them out today and they remained just as moist.
Bite into this cookie and find yourself transported to heaven!
I think I am going to gift friends with this crinkle cookies. Do you know of anyone who doesn’t like getting cookies as gifts? I don’t think so.
Have you tried my vegan shortbread cookies or my snowball cookies?
What dessert do you find challenging to make?
Vegan Lemon Crinkle Cookies
- 2 cup All Purpose Flour
- ¼ cup Pistachios Finely Ground
- 1 tsp Matcha
- 1 cup Vegan Sugar I Used Organic Cane Sugar
- 1 drop Vanilla Essence
- ½ cup Vegan Butter Softened
- 2 tsp Baking Powder
- 3 Tbsp Coconut Oil
- ¾ cup Almond Milk I added an additional 2 Tbsp of Almond Milk
- Zest from 1 Lemon
- Vegan Powdered Sugar For Dusting
- Preheat oven to 350°
- In a big bowl, sieve the all purpose flour
- Add all the ingredients (except powdered sugar) to the bowl in the order listed above
- Mix well with your hands. Don’t overwork the mixture. It should be sticky and if not, add about 2 Tbsp more almond milk
- Make small balls from the mixture. I got about 25 cookies
- Throw them in a bowl filled with the powdered sugar and give them a generous coat of it
- Line them on a baking tray. Keep ample space between them because they will expand
- Place the tray in the oven and bake for 13-15 minutes. When you see the edges turning light brown, they are done.
- Let them cool before serving
Can the pistachios be left out of the recipe?
Healing Tomato says
Sure, you can keep the pistachios out, Stephanie. Let me know how they taste. Thanks
[email protected] says
I’m also a fellow “feardie” of intricate baking but when I saw these gorgeous cookies on Instagram I knew I had to come check them out. As an ex-pat American these remind me of home so much. And I love both lemon and matcha (I drink a pint of cold matcha in the morning instead of coffee). Sooo, these look very enticing to me, and achievable. Thanks for sharing, Finished. And wishing you a happy festive season ????
[email protected] says
Somehow missed phone turned Rini into Finished!