Vegan Lemon Sugar Cookies With Frosting

The Fluffiest Lemon Sugar Cookies Ever!

These cookies will forever be a spring/ summer favorite for me. I love any and all lemon desserts and these definitely do not disappoint. The texture is so soft and fluffy.

I love how easy this recipe is. Everything is added to one bowl and comes together so quickly. I have shared this recipe with so many friends and family and everyone has loved it. If you are a lemon dessert lover, you should definitely try these.

Even if you aren’t the biggest fan of lemon, you should try these out. They don’t have an overwhelming lemon flavor, just the perfect amount. They are also refined sugar-free, gluten-free, and grain-free. The almond flour creates the perfect fluffy texture.

I have stated this again in the directions, but make SURE to use CANNED coconut milk and not the kind you find in the refrigerator section in the grocery store. You MUST have let it sit in the refrigerator for at least 3 hours. You want the top part to become thick and almost a frosting texture. If after 3 hours that hasn’t formed, make sure to wait longer. Ideally a full day is best.

If you don’t want to make the frosting these cookies are still super good without it.

Ingredients

• Almond flour

• Baking powder

• Maple syrup

• Applesauce

• Lemon juice

Recipe

• 2 cups almond flour

• ½ teaspoon baking powder

• ¼ cup maple syrup

• ¼ cup applesauce

• Juice from 1 whole lemon (about 1/4c-1/3 cup)

Frosting

• 1 can coconut milk (FULL fat, make sure it has been in the refrigerator for at least 3 hours)

• 2 tablespoons lemon juice

• 1-3 tablespoons almond milk

Directions

1. Start by preheating your oven to 350 degrees Fahrenheit.

2. Line a cookie sheet with parchment paper or spray with cooking oil.

3. In a mixing bowl add almond flour and baking powder.

4. Mix until combined.

5. Add in the maple syrup, applesauce, and lemon juice.

6. Mix until the dough forms.

7. Take a tablespoon and scoop out the dough onto the cookie sheet.

8. Once all is scooped, roll into balls, and press flat.

9. Bake for 10-12 minutes.

10. Once completely cooled add the frosting.

11. For the frosting combine all the ingredients.

12. When using the canned coconut milk, you are ONLY using the thick part from the top, NOT the liquid part underneath.

13. Scoop all of that out and add to the bowl and combine with the rest of the ingredients until desired texture.

14. Enjoy

I'd love to see all your recreations and your thoughts on this recipe.