Lemon Cookies (Vegan, Nut-Free)


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!).

About Author

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.

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