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.
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
Lemon Olive Oil Cookies
Equipment
- electric mixer (or whisk)
- scale (or measuring cups)
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
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. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
I love lemon and it's perfect in these cookies!
Hi Cindy, thank you so much for your feedback!
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.
Hi Holly, thank you so much for your feedback! I am glad to hear you (and your friends) are enjoying the recipe.
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!
Hi Whispy, thank you so much for trying the recipe and leaving your feedback! Happy to hear you enjoyed these.
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
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!
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.
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
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 🙂
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
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.
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!
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!
This cookies are dreamy!! they are so good!