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    Home » Recipes » Vegan Cookie Recipes

    Lemon Olive Oil Cookies

    Published: May 12, 2023 by Jacqui Wormington · This post may contain affiliate links. · 16 Comments

    494 shares
    Jump to Recipe

    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.

    Assortment of Lemon Olive Oil Cookies on parchment paper, surrounded by lemon slices.

    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.

    Jump to:
    • 📋 Ingredients
    • 👩🏽‍🍳 How To Make Lemon Olive Oil Cookies
    • 🍽 Equipment
    • 🍋 Lemon and Olive Oil Benefits
    • 💭 Recipe FAQ
    • 🥣 Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Reviews

    📋 Ingredients

    To make lemon olive oil cookies, you'll need the following ingredients:

    Lemon Olive Oil Cookies assembled on a cooling rack. One cookie is bitten into it to showcase the texture inside.
    • 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:

    Step-by-step collage of 6 images of making Lemon Olive Oil Cookies.
    1. Preheat the oven to 350°F.
    2. In a mixing bowl, whisk together olive oil, sugar, plant milk, lemon juice, and extract. Whisk for 1 minute; do not skip this step.
    3. Add baking powder, baking soda, and salt and whisk until combined.
    4. Gradually add the flour to the wet ingredients and mix until combined.
    5. Rest for 30 minutes covered in the fridge.
    6. Using a cookie scoop or spoon, form balls of dough and place them onto a lined baking sheet.
    7. Bake the cookies for 12-15 minutes, or until the edges are golden brown.
    8. 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

    Can you freeze lemon olive oil cookies?

    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.

    Do I have to use olive oil?

    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!

    Can I use regular milk instead of plant milk?

    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!

    How long do lemon olive oil cookies last?

    Lemon olive oil cookies can last up to a week when stored in an airtight container at room temperature.

    Can you make lemon olive oil cookies gluten-free?

    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.

    More Recipes You'll Love

    Craving more vegan cookie goodness? Sink your teeth into these delectable treats:

    You must use the category name, not a URL, in the category field.

    📖 Recipe

    Assortment of Lemon Olive Oil Cookies on parchment paper, surrounded by lemon slices.

    Lemon Olive Oil Cookies

    Jacqui Wormington
    Looking for a sweet and tangy snack to brighten up your day? Enjoy 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.
    5 from 41 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Resting Time 30 minutes mins
    Total Time 1 hour hr
    Course Dessert, Sweets
    Cuisine Dairy-Free, Vegan
    Servings 15 cookies

    Equipment

    • electric mixer (or whisk)
    • scale (or measuring cups)
    • measuring spoons
    • baking sheet
    • mixing bowl

    Ingredients
     
     

    • 110 mililiters extra-virgin olive oil
    • 160 grams cane sugar fine
    • 40 grams brown sugar
    • 70 mililiters non-dairy milk (such as oat or soy milk)
    • 20 mililiters lemon juice
    • 1 teaspoon lemon extract
    • 230 grams all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • A pinch salt
    Get Recipe Ingredients

    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

    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. You can also store the unbaked cookie dough covered in your fridge for up to 2 days.
    Freezing: To freeze lemon olive oil 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. Put in the oven for a few minutes to refresh, if desired.

    Nutrition

    Serving: 1 cookieCalories: 168kcalCarbohydrates: 25.2gProtein: 1.7gFat: 7gSaturated Fat: 0.9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.9gSodium: 54.26mgPotassium: 28.26mgFiber: 0.4gSugar: 13.4gVitamin A: 18.4IUVitamin C: 0.86mgCalcium: 19.1mgIron: 0.8mg

    The provided nutritional information is an estimate. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment & tag @thesimplesprinkle on Instagram

    For food safety see guidelines at USDA.gov.

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    494 shares

    Reader Interactions

    Comments

      5 from 41 votes (34 ratings without comment)

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      Recipe Rating




    1. Cindy says

      May 21, 2023 at 9:02 pm

      5 stars
      I love lemon and it's perfect in these cookies!

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 8:59 pm

        Hi Cindy, thank you so much for your feedback!

        Reply
    2. Holly says

      May 22, 2023 at 12:58 pm

      5 stars
      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.

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 8:59 pm

        Hi Holly, thank you so much for your feedback! I am glad to hear you (and your friends) are enjoying the recipe.

        Reply
    3. Whispy says

      May 22, 2023 at 1:44 pm

      5 stars
      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!

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 8:58 pm

        Hi Whispy, thank you so much for trying the recipe and leaving your feedback! Happy to hear you enjoyed these.

        Reply
    4. Ashleigh says

      September 08, 2023 at 7:31 am

      5 stars
      I really like these ! I use 2 tsp more lemon juice + the lemon’s zest in place of lemon extract, and have subbed in a GF flour mix and they turn out beautifully. Crisp, delicate shell with a tender cake-like interior and a delicate lemon flavour. Gorgeous ! Thanks for the recipe x

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 8:58 pm

        Hi Ashleigh, thank you so much for trying this recipe and sharing your feedback! I am happy to hear they turned out great with the GF twist!

        Reply
    5. carcutie says

      May 04, 2024 at 6:25 pm

      I was very excited to make these cookies for a rehearsal dinner. However I followed the recipe exactly how it is written. My batter came out like soup, thinner than icing. I added flour to try to fix, but they just didn't work. I am glad others had success. I will need to start over with a different recipe. Thanks anyway.

      Reply
      • Jacqui Wormington says

        May 07, 2024 at 1:28 am

        Hi, thank you so much for your feedback! It sounds like you put a lot of effort into making these cookies! It can be frustrating when a recipe doesn't turn out as expected, especially when you follow it closely. Sometimes, recipes can be a bit tricky, and it's all part of the learning process.

        It's possible that the issue wasn't with the recipe itself, but rather with the ingredients. One common reason for a batter to turn out too thin is if the wet ingredients were not properly measured or mixed. Sometimes, variations in consistency of ingredients like vegan milk or brown sugar can affect the final texture of the batter. Additionally, the temperature of the ingredients and the environment (altitude, humidity etc.) can play a role.

        Next time, add the wet ingredients slowly, maybe even half the amount at first and go from there! Make sure to give the dough resting time too. You might want to double-check your measurements and ensure that your ingredients are all at room temperature. Also, mixing the batter thoroughly but not excessively can help achieve the desired consistency.

        Don't get discouraged! I'm sure your next batch will turn out fantastic, or you might find a recipe that works for you. If you ever need any tips or advice, feel free to ask!

        - Jacqui

        Reply
    6. Ash says

      May 24, 2024 at 5:43 pm

      5 stars
      These cookies are amazing! I used oat milk, which gives them a nice flavor, and the brown sugar gives them that softness inside. I also added a little more lemon juice in mine because I can never get enough lemon 😀 I baked mine for around 14 minutes and a few for around 12 minutes. I prefer them in the oven for less time since they stay soft on the inside and crunchy on the outside once they cool down. If you want them to be crunchy all the way through I suggest 13-14 mins 🙂

      Reply
      • Jacqui Wormington says

        June 17, 2024 at 9:19 pm

        Hey Ash, thank you so much for taking the time to try out this recipe and leaving your feedback! I am so happy to hear they turned out great. All the best to you, Jacqui

        Reply
    7. Dolores Deppman says

      November 23, 2024 at 10:33 pm

      Thank you for the tasty recipe. PLEASE NOTE: The dough will be very liquidy and will only firm up a little in the fridge. The cookies really turn out like little crispy cakes, so the dough is more like runny cake batter.

      Reply
      • Jacqui Wormington says

        December 05, 2024 at 7:25 pm

        Thank you so much for your kind words and for pointing that out! You're absolutely right—the dough is quite liquidy, but it does firm up after chilling. As seen in the step-by-step section. I love that the cookies turn out like crispy little cakes — it’s such a unique texture! Thanks for taking the time to share your feedback!

        Reply
    8. Seriousness says

      February 19, 2025 at 1:35 pm

      5 stars
      Excellent texture, yummy, and easy to make. You wouldn't know that these are vegan. I substituted lemon zest + lemon juice for the lemon extract and it worked!

      Reply
    9. Carolyn says

      June 11, 2025 at 10:30 pm

      5 stars
      This cookies are dreamy!! they are so good!

      Reply

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    Portrait of Jacqui from The Simple Sprinkle

    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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