What makes these Lemon Funfetti Cookies vegan?

These cookies are made vegan by using a flax egg as a binder, softened coconut oil for richness, and maple syrup as a sweetener, along with almond and coconut flours.

How do I ensure my Lemon Funfetti Cookies are pillowy and soft?

The key to pillowy soft cookies is not to overbake them. Remove them from the oven when the edges are golden brown and the tops are slightly firm to the touch, even if they seem a bit underdone.

Can I substitute the coconut oil in this recipe?

The recipe specifically calls for softened coconut oil, which contributes to the unique texture of these cookies. Substituting it with another oil may alter the final consistency and flavor.

What kind of sprinkles should I use for these cookies?

To keep these cookies fully vegan, ensure you use sprinkles that are free from animal-derived ingredients like confectioner's glaze (shellac) or carmine.

How should I store these iced Lemon Funfetti Cookies?

Once iced, store your Lemon Funfetti Cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and soft texture.

6 years ago

Lemon Funfetti Cookies
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

Order with Instacart Download Our App

A stack of round, soft vegan Lemon Funfetti Cookies, generously drizzled with white lemon icing and topped with colorful sprinkles, on a cooling rack.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Lemon

Lemon Funfetti Cookies [Vegan]

Dairy Free

Vegan

Soft, pillowy, chewy lemon cookies studded with colorful sprinkles and topped with a creamy lemon icing. These cookies are vegan, gluten-free, and healthier than your average cookie.

Ingredients You Need for Lemon Funfetti Cookies [Vegan]

For the Cookies:

1 tablespoon golden flax seed meal*
2 tablespoons water
1/4 cup softened coconut oil*
1/3 cup maple syrup
1 1/2 tablespoon lemon juice
1 tablespoon lemon zest
1/4teaspoon almond extract
1 1/4 cups almond flour
2 tablespoons coconut flour
1/2teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sprinkles

For the Frosting:

1/2 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest

Order with Instacart Download Our App

How to Prepare Lemon Funfetti Cookies [Vegan]

Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. To a small bowl, whisk together flax seed meal and water. Set aside for 5 minutes.
To a large mixing bowl, use a handheld mixer to cream together flax egg, coconut oil, and maple syrup until creamy. Whisk in the lemon juice, zest, and almond extract. Add the flours, baking soda and powder, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in sprinkles.
Use a small cookie scoop to distribute dough on to the baking sheet. Slightly flatten each ball with the palm of your hand. Bake for 12-15 minutes. until edges turn golden brown and tops are slightly firm to touch. They may seem a bit underdone but that is ok! That is the secret for making these pillowy and soft, so do not exceed the max time.
Let cookies cool for 10 minutes on the baking sheet before transferring to a wire cooling rack. While cookies are cooling, prepare the icing. Whisk together all icing ingredients until smooth.
Spread icing over the cookies and top with more sprinkles.

Notes

*Golden flax seed meal is preferred over brown, because it hinders a lighter color which will result in a lighter colored cookie. However, you can use brown but it may cause the final cookies to have some brown specks. *If your coconut oil is hard at room temperature, soften it in the microwave for 15-20 seconds making sure it does not melt.