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Vegan Lemon Crinkle Cookies
Rini
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.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Dessert
Cuisine
American
Servings
5
people
Calories
1000
kcal
Ingredients
1x
2x
3x
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
Nutrition
Serving:
8
Pcs
Calories:
1000
kcal
Carbohydrates:
41
g
Protein:
7
g
Fat:
26
g
Saturated Fat:
11
g
Sodium:
197
mg
Potassium:
318
mg
Fiber:
2
g
Sugar:
5
g
Vitamin A:
930
IU
Vitamin C:
0.3
mg
Calcium:
146
mg
Iron:
2.9
mg
Keyword
crinkle cookies, easy vegan cookies
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