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 a very talented chef in her own right.
I just had to use Matcha in my cookies, as you know, I am obsessed with it!! There have been pancakes, butter, tzatziki, and sparkling water, to name a few.
If you are not a fan of Matcha, you can skip it in this recipe. They provide color and a little flavor to the recipe. I think Matcha makes these vegan crinkle cookies stand out.
On the other hand, if you love matcha, you can add more. My friend Chenee has also made matcha cookies where it’s the star ingredient.
The dominant flavor in these vegan lemon crinkle cookies is the lemon zest. It makes these cookies taste so good and aromatic.
You can use lime zest too if you prefer.
These cookies turned out to be so moist and soft. I refrigerated them and took them out today and they kept their texture.
Bite into this cookie and find yourself transported to heaven!
I think I am going to gift friends with these 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
Ingredients
- 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
Instructions
- 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?
Sure, you can keep the pistachios out, Stephanie. Let me know how they taste. Thanks
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 ????
Somehow missed phone turned Rini into Finished!