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Vegan Lemon Shortbread Cookies


















If there is one flavor profile I love, it’s lemon. I have such an affinity for all things lemon that I’d have to say I may prefer it over chocolate lol. (gasps) Some of my favorite vegan concepts are actually these vegan Lemon Rosemary Cookies or these Lemon Rosemary Muffins. I find that lemon cuts through flavors in savory dishes and even with baked goods, it breaks up the sweetness and adds another dimension of flavor that I just.. always crave. 


Since spring is here, I was on the move to whip up a treat that was effortless and lemon forward, and the vegan Lemon Shortbread Cookies were born!







What’s fab about this recipe is it’s simplicity! It features a handful of ingredients, packs tons of lemon flavor, is buttery soft, has texture from the course sugar, it’s a timeless flavor, great with a cup of tea, it’s good for any season, they hold up when stored, can easily be made in bulk and is a lemon lovers dream!




If you love all things lemon or just crave seamless vegan cookies, you’re going to love these new vegan Lemon Shortbread Cookies!!












Why this recipe is great







Packs tons of flavor 

Perf for any season!

Buttery soft 






































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Vegan Lemon Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Eat Drink Shrink
  • Total Time: 22 minutes
  • Yield: 10-16 Depending on size 1x




  1. Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.In a large bowl, whisk together the flour, baking powder and salt.
  2. In a separate bowl, whisk together the granulated sugar, lemon zest and juice, maple syrup or agave, extract (optional) and coconut oil until fully combined.
  3. Add to the dry mixture and stir with a large spoon until fully combined.
  4. Place the coarse sugar in a small bowl.Scoop 1½ Tablespoon of dough and roll into a ball.
  5. Roll in the coarse sugar to fully coat and place on the prepared baking sheet; repeat with remaining dough.
  6. Gently press on the tops of the dough balls with your fingers to flatten to approximately ½ inch thick; the cookies don’t spread much while baking. If the dough seems too crumbly, simply add a lil more coconut oil 1 tsp at a time.
  7. Bake for 12 minutes, or until barely golden on the edges.
  8. Let cool on baking sheet for at least 10 minutes before removing to a wire rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes


  • Serving Size: 1










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  1. Love these cookies! I used avocado oil instead of coconut oil and they turned out great. They’re good with or without the added sugar on the outside too. Such a nice, light cookie. The cookies don’t really spread while they bake, so it’s a perfect recipe if you want to bake a large quantity of cookies since you can fit more on a sheet.

  2. Can you make these using an all purpose Gluten free flour blend?

    1. Hi Camilla, You can always try, but I’ve only tested this recipe with traditional white flour.

  3. Any nutritional information for your recipes such as calories, fat, etc. Per serving?

    1. Hi Theresa, We don’t offer nutritional values for recipes as they are typically found to be inaccurate. You’re welcome to enter the date into the program you use.

  4. I used this recipe to make a pandan flavored shortbread cookie. It’s delicious! Substituted ACV for lemon juice, and pandan extract for lemon. Looking forward to the lemon version next time I have some on hand.

  5. I have to make these vegan lemon shortbread cookies right now because so excited to eat with the family.

  6. Jaqueline says:

    Hi , can I substitute vegan butter for coconut oil ?

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