Vegan Lemon Lavender Cookies Recipe: Sometimes the most unexpected recipes turn into favourites—and that’s exactly what happened with these Vegan Lemon Lavender Cookies. Created during an egg shortage, this dairy-free, egg-free cookie has now become a go-to treat for many. With the fresh citrus flavour of lemon and the gentle floral notes of real lavender, these cookies strike the perfect balance between sweet, bright, and aromatic.
They’re easy to make, light and chewy, and look as beautiful as they taste. Whether you’re baking for a special occasion or just want a fresh flavour twist, these cookies are a lovely change from the usual chocolate chip.
Let’s get baking!
Ingredients You’ll Need
- For the Cookie Dough:
- 100g (½ cup) granulated sugar (plus extra for rolling)
- 53g (¼ cup) light brown sugar
- 2 teaspoons dried culinary lavender
- 2 teaspoons lemon zest
- 187g (1½ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 oz cold unsalted vegan butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons egg replacer (like Bob’s Red Mill) + 4 tablespoons cold water
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Boost the Flavour
In a bowl, mix the granulated sugar, brown sugar, lavender, and lemon zest. Rub them gently with your fingers. This helps release the natural oils from the lemon and lavender for a stronger flavour.
Step 2: Make the Dough Base
In a stand mixer bowl fitted with the paddle attachment, combine the flour, baking soda, baking powder, lavender-lemon sugar, and salt. Mix on low speed until there are no lumps.
Add the cold vegan butter and mix on low for about 4 minutes, until the mixture looks like coarse sand.
Step 3: Add Wet Ingredients
In a small bowl, whisk together the lemon juice, prepared egg replacer, and vanilla extract. Pour this into the dough and mix on low until combined. Then turn the mixer to medium speed for a few seconds until the dough comes together.
Step 4: Shape the Cookies
Scoop the dough into 12 equal balls. Roll each ball in granulated sugar. Place them on a plate or tray and freeze for 30 minutes. This helps the cookies hold their shape while baking.
Step 5: Bake
Preheat your oven to 375°F (190°C). Line two baking trays with parchment paper. Place six cookie balls on each tray, leaving enough space between them.
Bake on the middle racks for 10 minutes. Rotate the trays and bake for another 5 to 6 minutes, until the cookies are just golden at the edges but still soft in the centre.
Let them cool for a few minutes before enjoying.
Step 6: Store and Enjoy
Store any leftover cookies in an airtight container in the fridge. For best results, warm them in the microwave for 15 seconds before serving—they’ll taste just like freshly baked!
Why You’ll Love These Cookies
These cookies are light, buttery (without actual butter!), and bursting with fresh flavour. The combo of lemon and lavender is balanced, never overpowering. Plus, they’re fully vegan, so everyone can enjoy them. If you love soft, chewy cookies with a refreshing twist, this recipe is a must-try.
These Vegan Lemon Lavender Cookies are a beautiful blend of simple ingredients and bold flavours. With no eggs or dairy, they still deliver everything you want in a cookie—soft texture, aromatic sweetness, and that lovely crackly top. Whether you’re new to floral baking or a long-time fan of lemony treats, this recipe will become one of your favourites in no time.
FAQs
Can I use lavender essential oil instead of dried flowers?
It’s best not to. Lavender essential oil can taste too strong or soapy. Use only dried culinary lavender for the right flavour.
Can I make these cookies without a mixer?
Yes, you can mix the dough by hand using a wooden spoon or a whisk, but it will take a bit more effort to combine.
What egg replacer should I use?
You can use any powdered egg replacer like Bob’s Red Mill or Ener-G. Just follow the packet instructions for measurements.
Can I skip the lemon zest?
Lemon zest gives these cookies their bright, fruity flavour. You can skip it, but the cookies won’t have the same refreshing taste.
How long do these cookies stay fresh?
Store them in the fridge for up to 1 week. Reheat in the microwave for 15 seconds to refresh before serving.
