Delightfully Chewy Gluten-Free Lemon Cookies
Sweet, tangy, and irresistibly delicious, these vegan Gluten-Free Lemon Cookies are perfect for satisfying your sweet tooth while catering to dietary needs.
You’ll love the delightful blend of tangy lemon and sweet flavors, coupled with the chewy, comforting texture of these lemon cookies! They are an absolute fave around here. I hope you love them, too!
~Kristen
Why You Will Love These Delicious Cookies
- These lemon cookies are made without any dairy or eggs, making them a great option for anyone following a dairy-free or vegan diet as well.
- These cookies have that desirable chewy-yet-crispy texture, which is often hard to find in gluten-free baked goods.
- These cookies come together in no time, making them perfect for busy days!
How to Make Gluten-Free Lemon Crinkle Cookies
- Preheat your oven to 350℉ and line a baking sheet with parchment paper.
- In a large bowl, whisk together oat flour, tapioca starch, sugar, baking soda, and salt. Add coconut oil, lemon juice, vanilla extract, and lemon zest, stirring until a smooth dough forms.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them an inch apart. Bake for 12 minutes until the edges are firm but centers remain soft.
- Meanwhile, whisk powdered sugar and lemon juice into a smooth glaze. Let cookies cool for 5 minutes before drizzling with glaze. Once set, enjoy these bright, citrusy treats on their own or with tea.
Expert Tips
- Freshly squeezed lemon juice and zest make a significant difference in flavor compared to bottled juice. Similarly, ensure your baking soda and oat flour are fresh for the best texture.
- If you can’t find oat flour in the grocery store, it’s so easy to make your own. All you have to do is blend oats in a food processor or blender until they become a fine powder. Then measure out the oat flour as per the recipe. So easy!
- The consistency of your cookie dough is crucial. It should be moist but not too sticky. If the dough is too dry, add a little more lemon juice or coconut oil; if too wet, a bit more oat flour can help.
- Oven temperatures can vary, so keep an eye on your cookies while they bake. They should be golden around the edges but still soft in the center. This ensures a chewy texture with a slightly crisp edge.
- Gluten-free cookies can be pretty delicate when they are hot and fresh out of the oven. Allow your gluten-free lemon crinkle cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them set properly without falling apart.
Can I make these oat flour lemon cookies with a different type of flour?
Yes, you can experiment with other gluten-free flours like almond flour or a gluten-free all-purpose blend. However, this might slightly alter the texture and flavor.
More Delicious Gluten Free Cookie Recipes You Might Love
Gluten-Free Vegan Chocolate Chip Cookies
Almond Flour Peanut Butter Cookies
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Scroll below the recipe card for more in-depth information about the ingredients and suitable substitutions.
Gluten Free Lemon Cookies
Ingredients
Cookies
- 1 cup oat flour use certified gluten free if necessary
- ⅓ cup tapioca starch
- ⅓ cup granulated white cane sugar other granulated sugars can be used but may impact the final color of these cookies
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil refined or unrefined
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon zest + extra for optional garnish
Lemon Glaze
- ¼ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper then set it aside.
- In a large mixing bowl, combine the oat flour, tapioca starch, sugar, baking soda, and salt. Mix well.
- To the same mixing bowl, add the oil, lemon juice, vanilla, and lemon zest. Mix until a uniform cookie batter forms.
- Take 12 rounded tablespoon portions of the dough and place them on the prepared baking sheet at least one-inch apart.
- Bake for 12 minutes, or until the cookies are mostly firm.
- While the cookies are baking, combine the powdered sugar and lemon juice in a small bowl and mix until you have a smooth white glaze.
- Allow the cookies to set and cool for at least 5 minutes before glazing.
- Once the cookies have cooled and firmed up, drizzle the glaze in a zig-zag pattern over the cookies, followed by an optional sprinkle of additional lemon zest. The glaze should set nearly immediately.
- Enjoy!
Notes
Storing and Freezing
Stored in an airtight container at room temperature, these cookies will last up to a week. In the refrigerator, they can last up to two weeks. You can freeze the baked cookies for up to 3 months. Thaw at room temperature or gently reheat in the oven for a few minutes.Nutrition
Ingredient Notes
Oat Flour: Oat flour is the foundation of our gluten-free lemon cookies. It’s lighter than wheat flour but still gives a hearty texture. If you’re strictly gluten-free, make sure to use certified gluten-free oat flour to avoid any cross-contamination.
Tapioca Starch: This helps to bind the ingredients and adds a bit of chewiness to the cookies. It’s a great gluten-free alternative to traditional thickeners. If you do not have tapioca starch, you can use corn starch or arrowroot starch instead.
Granulated White Cane Sugar: You can substitute this with other granulated sugars, but keep in mind that it might change the final color of the cookies.
Baking Soda & Salt: Baking soda helps the cookies rise and become fluffy, while salt balances the sweetness and enhances the lemon flavor.
Coconut Oil: Coconut oil adds moisture and helps to bind the cookies. You can use refined or unrefined based on your preference for coconut flavor. If you are not vegan or dairy-free, melted butter can be used instead.
Lemon Juice & Zest: The stars of the show! Fresh lemon juice and zest give these cookies their signature zesty, tangy flavor. The zest adds an extra punch of lemony goodness. While bottled can be used, it won’t be as flavorful as the fresh juice and zest.
Vanilla Extract: A dash of vanilla extract adds depth and warmth to the overall flavor profile.
Lemon Glaze: A simple mixture of powdered sugar and lemon juice, this glaze adds a sweet and tangy finish to the cookies!
I love when a cookie recipe turns out exactly as the picture! These lemon cookies were so good and easy to make. I love the coconut oil in them. Will definitely keep this recipe to make all year long!
I was so anxious trying this, I am not a baker and this is my first time, I have to say, the instructions were super easy to follow thank you! I love the outcome.
I’m allergic to oats as well as gluten and rice. What other flour would you suggest I try?
Hi, Jennifer! While I haven’t tested it, I do think cassava flour or quinoa flour would work well in place of the oat flour in this recipe. I hope this helps!
So sweet and tangy. Simple ingredients but delicious! Added to my favorites.
This was so good! I loved how the sweetness and citrusy flavors complement each other! I’m definitely making this again soon!
I loved the bright pop of real lemon in both the cookie and glaze — so yummy! Definitely will be making again and again!