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Vegan Lemon Crinkle Cookies

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Delightfully fluffy and chewy Vegan Lemon Crinkle Cookies dusted with powdered sugar, perfect for a sweet treat any time of the year.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the melted coconut oil, granulated sugar, almond milk, lemon juice, lemon zest, and vanilla extract in a mixing bowl. Stir until well blended.
  3. Whisk together the flour, powdered sugar, baking powder, and salt in another bowl.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  5. Scoop tablespoon-sized amounts of dough and roll them into balls.
  6. Roll each ball in powdered sugar until fully coated.
  7. Place the balls on the prepared baking sheet and slightly flatten them.
  8. Bake for 10-12 minutes or until the edges are golden.
  9. Allow them to cool before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 5 days, or freeze the dough balls.

Nutrition

Find it online: https://pinrecipezbylinaa.com/vegan-lemon-crinkle-cookies/

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