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Lemon Cookies (Vegan, Nut-Free)

Posted on by Alisa Fleming in Dairy Free Desserts with 0 Comments
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Reprinted with permission of Ramblin’ Amblins’ – “In honor of spring, I am posting one of my favorite cookie recipes!  This is a mildly lemony cookie with an intensely lemony sugary icing.  Yum-o!!!  It’s milk, egg, peanut and nut free so that it’s safe for Mr 7.  For the most part, I make all of our meals, desserts, etc “safe” because it’s just easier that way.  Also, it’s a lot safer for Mr 7 due to the severity of his allergies.  Here’s the recipe:”


  • 1 tsp finely shredded lemon peel
  • 2 tsp lemon juice
  • 1/3 C rice or soy milk
  • 1/2 C dairy-free margarine (I use Earth Balance sticks for baking)
  • 1 3/4 C flour
  • 1 C sugar
  • equivalent of 1 egg (I use EnerG Egg Replacer)
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 Tbs lemon juice

Preheat oven to 350.  Stir the 2 tsp lemon juice into the rice or soy milk.  Let stand 5 mins.  Beat margarine with mixer on med-high speed for 30 seconds.  Add half the flour, 3/4 c of the sugar, the egg equivalent, baking powder, soda, lemon peel, and the soy/rice milk mixture.  Beat until thoroughly combined.  Beat in remaining flour.

Drop by rounded teaspoons onto an ungreased cookie sheet.  Bake for 10-12 minutes or until edges are lightly browned.  Cool cookies.  Stir together remaining sugar and the 2Tbs lemon juice; brush this on the cookies.  Makes about 48 cookies (or 36 if you’re like me and you like bigger cookies!).

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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