Vegan Lemon Rosemary Sugar Cookies
Hello & Happy Tuesday!
If you haven’t noticed, I’m all about the 1 bowl concepts. There is something about a hassle free recipe that just calls to me. Once you realize you can cut out steps, it’s hard to embrace traditional recipes again. That being said, we’ve done a myriad of 1 bowl cookies and cakes, because they deliver every time!
Cookies typically require you to beat butter and sugar together. However you can easily skip this step and just throw in some melted coconut oil or butter. While I love my standing mixer, it can be a pain to clean, so 1 bowl recipes are my favorite!
When thinking of the next best cookie recipe, I knew we had to explore a lemon rosemary. For some the herb/fruit combo may be a new thing leaving you questioning what the final result would be. If there is one thing I stand by with baking, it’s combining fruit and herbs. Herbs just add another dimension of flavor that can’t be replicated with extracts. One of my personal favorite combos, is lemon and rosemary!
To date I’ve done a variety of lemon rosemary recipes, but never a cookie. While I knew this recipe would be a hit, I knew it would also be a miss for many. However, I just couldn’t pass up testing this concept and I’m so glad I did because they came out so good!
What’s great about this recipe? Everything! It’s quick, easy, affordable, packs lemon zest + juice, strong notes of rosemary, require no beating of butter and sugar, no flax eggs, just one bowl, they have a chewy texture, are perfect for any season, and just such a fun modern spin on the classic sugar cookie!
If you love all things lemon or rosemary, you have to try these new 1 Bowl Vegan Lemon Rosemary Sugar Cookies!
Why this recipe is great:
Quick
Easy
Affordable
Packs notes of lemon and rosemary
Chewy
You only need 1 bowl
No flax eggs or beating butter + Sugar
1 Bowl Chewy Vegan Lemon Rosemary Sugar Cookies
- Total Time: 0 hours
- Yield: 8 large cookies 1x
Ingredients
- 1 cup + 2 tbsp white sugar
- 2 tbsp light brown sugar, packed
- 1 teaspoon salt
- 1/2 cup melted coconut oil (refined)
- 2 tbsp non-dairy milk
- 2 tbsp lemon juice
- zest from 3 lemons
- 2 tbsp finely chopped rosemary
- 1 teaspoon vanilla extract
- 1 1/2 cups flour, sifted
- 1/2 teaspoon baking soda
Instructions
- In a large bowl, whisk together the sugar, brown sugar, melted coconut oil, salt, lemon zest, rosemary, and until combined.
- Add room temp non-dairy milk, lemon juice and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Cover and chill the dough in the fridge for a minimum of 2hrs or overnight. The longer the better!
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter, then roll in sugar (optional) and place on a baking sheet lined with parchment paper. Pop the baking sheet in the fridge for 10 mins or so to chill again before baking.
- Bake for 10-12 minutes, or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.
- Prep Time: 2hrs
- Cook Time: 10-12 mins
Other recipes you may like
- 1 Bowl Sprinkle Cookies
- 1 Bowl White Chocolate Macadamia Nut Cookies
- 1 Bowl Chocolate Chip Cookies
- “M+M” Cookies
Hi Gabrielle! I found your recipes on instagram and am interested in Natural Liquid Food Coloring. Recently I made some vegan cake balls using a white coating and wanted to color some. I could not find an easily usable vegan food coloring. Is Natural Liquid Food Coloring a brand you use? Where do you purchase at? PS I love your video tutorials. Really add a lot to your blog. Thank you
Just baked. Followed recipe very carefully. Absolute shit Spread and filled the whole tray into one big blob
Amy! I’m so sorry to hear about the failed recipe. I’m going to revise this recipe using traditional chilled butter and test it again as the flavors were so on point. Using coconut oil is risky as results can vary.
I made these but adjusted some things and they came out quite good..
I doubled the recipe and ended up adding only the 2 cups of white sugar without the extra tbsps and no brown sugar as I was out. I added a bit more soymilk as I was going to miss out on the added moisture from brown sugar. I ended up only using the zest of 3 instead of 6 since I only had 3. The dough was more batter than dough like so I ended up adding more flour until it came together. With all these adjustments I was sure I was going to bake up a disaster but they baked up nicely held together perfectly and have stayed perfectly chewy in an airtight container. The flavor was still very lemon forward and still quite overly sweet despite extra flour and less sugar..I’d recommend much less sugar maybe 3/4 cup instead of what’s listed for the 1x 1.5 c for 2x recipe and more flour until a more solid dough comes together.