Chewy Lemon Sugar Cookies, gluten free vegan


  • 2 1/4 cups Sarah’s gluten free flour blend, or your favorite gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cane sugar
  • 3/4 cup powdered sugar
  • 1/3 cup coconut oil, softened
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons So Delicious unsweetened coconut milk, room temperature
  • 1 teaspoon vanilla extract
  • additional 1/3 cup cane sugar


Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In bowl of stand mixer, beat together sugar, powdered sugar, coconut oil and lemon zest for 2 minutes, until creamy. Add lemon juice, coconut milk and vanilla. Continue to beat another 1-2 minutes. Add flour mixture and mix until combined.

Pour 1/3 cup sugar into shallow dish. Roll heaping-tablespoon size scoops of cookie dough into balls. Roll in sugar and place onto prepared baking sheet. Flatten cookies to 1/2-inch thick with bottom of glass jar. Bake for 9-10 minutes. Do not over-bake (cookies will be soft to the touch). Place cookies on cooling rack to cool completely. Store in air-tight container.

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