Looking for a sweet and tangy snack to brighten up your day? Check out these mouthwatering vegan lemon olive oil cookies! With just a few simple ingredients you can indulge in a summery treat that's perfect for any time of day. Whether you're a vegan or just searching for a healthier dessert alternative, these cookies are a must-try.
These lemon olive oil cookies are great for any time of the year, whether you need a sweet snack to munch on while watching a movie or something to bring to a potluck. However, they are particularly perfect for spring and summer, when you want something light and refreshing to indulge in. They would also be a great addition to your 4th of July or Mother's Day brunch.
📋 Ingredients
To make lemon olive oil cookies, you'll need the following ingredients:
- Extra-virgin olive oil
- Cane sugar
- Brown sugar
- Plant milk (such as oat or soy milk)
- Lemon juice
- Lemon extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
See recipe card for quantities.
👩🏽🍳 How To Make Lemon Olive Oil Cookies
Follow our step-by-step instructions to bake these vegan lemon infused olive oil cookies to perfection:
- Preheat the oven to 350°F.
- In a mixing bowl, whisk together olive oil, sugar, plant milk, lemon juice, and extract. Whisk for 1 minute; do not skip this step.
- Add baking powder, baking soda, and salt and whisk until combined.
- Gradually add the flour to the wet ingredients and mix until combined.
- Rest for 30 minutes covered in the fridge.
- Using a cookie scoop or spoon, form balls of dough and place them onto a lined baking sheet.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Tip: By sprinkling some sea salt on top of your cookies, you balance sweet and salty flavors and unlock a whole new level of deliciousness! Plus, the added texture of the salt will give your taste buds a satisfying crunch that perfectly complements the soft and tender cookie.
🍽 Equipment
To make our lemon olive oil cookies, you will need basic kitchen equipment, including a mixing bowl, whisk, or electric mixer, a scale (or measuring cups and spoons), a baking sheet, and an oven. Optional equipment includes a silicone mat or parchment paper for lining the baking sheet.
🍋 Lemon and Olive Oil Benefits
Lemon and olive oil have several potential health benefits. Lemons bring in a healthy dose of vitamin C and antioxidants that aid digestion and give a boost to your immune system, while olive oil is loaded with good-for-you monounsaturated fats that are known to help reduce the risk of heart disease, stroke, and certain cancers.
While we wouldn't claim these cookies to be healthy food, they still come with some exciting benefits!
💭 Recipe FAQ
Yes, you can freeze them! To freeze the cookies, place them in an airtight container or freezer bag, making sure to separate the layers with parchment paper. Store them in the freezer for up to 3 months. When you're ready to enjoy them, simply remove them from the freezer and let them thaw at room temperature for a few hours before serving.
Olive Oil is the key ingredient in this recipe and we do not recommend substituting it. However, if you do try it with a different oil, let us know!
You could potentially substitute regular milk for plant milk. However, due to ethical, environmental, and health reasons, we do not recommend using dairy milk. Read our 7 reasons why to go vegan to learn more!
Lemon olive oil cookies can last up to a week when stored in an airtight container at room temperature.
Yes, you can make lemon olive oil cookies gluten-free by using a gluten-free flour blend.
🥣 Storage
To store your baked lemon olive oil cookies, store them in an airtight container at room temperature or in the fridge for up to 5 days.
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📖 Recipe
Lemon Olive Oil Cookies
Equipment
- electric mixer (or whisk)
- scale (or measuring cups)
Ingredients
- 110 ml extra-virgin olive oil
- 160 g cane sugar fine
- 40 g brown sugar
- 70 ml non-dairy milk (such as oat or soy milk)
- 20 ml lemon juice
- 1 teaspoon lemon extract
- 230 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- A pinch salt
Instructions
- Preheat the oven to 180℃ / 350°F.
- In a mixing bowl, whisk together olive oil, sugar, plant milk, lemon juice, and extract. Whisk for 1 minute; do not skip this step.
- Add baking powder, baking soda, and salt and whisk until combined. Gradually add the flour to the wet ingredients and mix until combined.
- Cover and rest for 30 minutes in the fridge.
- Using a cookie scoop or spoon, form balls of dough and place them onto a lined baking sheet.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
I love lemon and it's perfect in these cookies!
These cookies are so good! I made them for a book club/tea event and they disappeared. Very nice recipe; I will make them again.
They turned out SO GOOD! I love it, it's really simple, easy to find ingredients and the steps were really clear and easy to follow.
A must-try!