Healthy Lemon Crinkle Cookies! Calling all lemon lovers, we’ve got just the cookie recipe for you!

Easy to make, these deliciously zesty Healthy Lemon Crinkle Cookies are soft and chewy with a cakey texture. Brimming with bright lemon flavor, you’ll want to adorn your holiday table with these wholesome cookies.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Lemon, lemon, lemon, that is the flavor profile of this tasty cookie! If you love cookies bursting with lemony goodness, then this cookie is for you!

You gotta give this one a try!

Tips for Success:

• Flavor Profile: Soft, chewy, yet cakey, and delicious, these Healthy Lemon Crinkle Cookies are lemon forward. If you love lemon, then this recipe is for you.  If you are not a fan of bold lemon, then perhaps consider skipping this recipe.
• Lemon Forward Flavor with Hints of Almond: This recipe is for people who love lemon. The lemon flavor is not subtle, it’s fully there.  The almond flour gives a backend hint of almond flavor.
• Family Members Opinions: We had family members who absolutely loved, loved, loved these cookies while we also had family members who were not fans at all. They felt the lemon was too strong and didn’t care for the hit of almond flavor that comes from the almond flour.
• Sweetener: We used maple sugar, but you can pretty much use your favorite sweetener (date sugar, maple sugar, coconut sugar, etc.) in this recipe in equal amounts.
• Cashew Butter Substitutions: You can substitute the cashew butter with almond butter.
• Whole Food Plant Based Powdered Sugar Sprinkle: These cookies are equally good dusted as well as undusted. We used a small tea strainer to sprinkle with the WFPB powdered sugar.  If serving to guests, we suggest not sprinkling with WFPB powdered sugar until ready to serve.

Leftovers and Freezing:

Leftovers will generally keep 4 days at room temperature, stored in an air-tight covered container.

These cookies freeze well.

Pantry Products:

• Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

 Kitchen Products:

• Small cookie scoop (optional)
• Large baking sheet
• Parchment paper (or silicone baking mat)
• Wire cooling rack (optional)

If you try these delicious cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Lemon Crinkle Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 12-13 Minutes
• Total Time: 18 Minutes
• Yield: 22-24 cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

Easy to make, these deliciously zesty Healthy Lemon Crinkle Cookies are soft and chewy with a cakey texture.

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Ingredients

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Dry Ingredients:

• 1 ½ cups almond flour (lightly packed)
• ½ cup maple sugar (or sugar of choice) *
• 2 lemons, zested
• 1 Tablespoon flaxseed meal
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 Tablespoons cornstarch (or arrowroot powder)
• ¼ teaspoon sea salt *

Wet Ingredients:

• ¼ cup cashew butter (or almond butter) *
• ¼ cup fresh lemon juice

Optional Ingredients:

• Sprinkle Whole Food Plant Based Powdered Sugar

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Instructions

1. Preheat the oven to 350 F. Place oven rack in the center position.
2. Line a large baking sheet with silicone baking pads or parchment paper, set aside.
3. Place the maple sugar (or sugar of choice) in a bowl, add the zest of 2 lemons, then massage the lemon zest and sugar together for several minutes. This infuses the sugar with lemon flavor, then place in a mixing bowl.
4. Place all the remaining Dry Ingredients into the mixing bowl with the lemon infused sugar, whisk well to combine, set aside.
5. Next add the Wet Ingredients into the mixing bowl with the dry ingredients, mix well to combine.
6. Next take about one rounded tablespoon size of dough (small cookie scoop) and roll it in your hands to form a dough ball, then while still in your hands, slightly flatten them into a thick disk, then place onto the parchment paper/silicone baking mat baking sheet. Place the cookies about 2 inches apart as they do expand.
7. After all the cookies have been rolled into balls/slightly flattened, then place the dough balls in a preheated 350 F oven and bake for 12 to 13 minutes until the tops have crinkle cracked open, the edges are lightly golden brown, and the cookies are set. The bottoms should be golden brown.
8. Remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 5 minutes to firm up, then transfer to a wire cooling rack.
9. If desired, sprinkle with a dusting ofWhole Food Plant Based Powdered Sugar. Enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: makes 22 to 24 cookies

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