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Plant-Based Lemon Cookies

These plant-based lemon cookies are so delicious and only made with the best ingredients. This recipe is so simple and healthy.  These vegan lemon cookies are low-calorie, low-fat, oil-free, and sugar-free.  They are sure to be your new favorite healthy summer dessert!

I have picked only the healthiest ingredients to make these delicious plant-based lemon cookies.  I’ll share with you how I substitute the calorie and fat-filled ingredients with healthy plant-based foods.  The best part about these cookies is you can have several and feel absolutely no guilt! Keep reading to find out how to lose weight, feel great, and still have dessert!

If you are trying to lose weight or maintain a healthy weight you may be getting discouraged because there are so many different opinions on this topic.  Everyone claims to have the best diet and that they will help you get the quickest results.  The truth is, losing weight does not have to be complicated!

I choose to eat a plant-based diet (plus eggs) and this is what makes me feel my best.  I’m not saying you have to eat only veggies, but my number one tip for losing weight is eating as many veggies as you can.  Load up your plate at each meal with as many veggies as you can eat and you won’t have room for the crap.  Check out this post for a quick and easy vegan meal prep!

Now, where do these cookies come into play?  Personally, I have a huge sweet tooth and if I try to cut out desserts altogether I am not a happy person.  I have learned over the years that I can’t eat calorie-filled donuts and cookies every day and expect to lose weight. This is why I try to come up with the absolute healthiest version of my favorite desserts.

You can substitute every unhealthy ingredient for a healthier option in just about any recipe and still have a great tasting dessert.  After a while, you will crave the healthier versions because they still taste great and they won’t put you in a sugar coma.  You can also eat more of these healthy desserts and still lose weight and feel great.

Some Easy Healthy Substitutes

Sugar

This is probably the hardest ingredient to replace without sacrifices taste.  I have tried many different substitutes and it took me a while to find one I liked.  Some of the artificial sweeteners leave a weird aftertaste or can even have side-effects, like headaches or upset stomachs. So not worth it right?!  I finally came across Monk Fruit Sweetener and I’m obsessed!  It’s zero calories and tastes great.  You use the same amount as you would sugar in your recipe.  You need to try this!! Total game-changer!  The downside is cost.  It’s much more expensive than a bag of sugar, but I promise it’s worth it!

Eggs

Eggs are so easy to replace in any baking recipe.  If you are eating a vegan or plant-based diet this is an easy one.  To replace eggs you will need some Ground Flax and water.  This is called a flax egg and I’ve used this in so many recipes.

Oil

My favorite oil substitute is unsweetened applesauce.  You will use the same amount of applesauce as oil in your baking recipes.  I have been doing this for years and I can never tell a difference in taste.  The applesauce will make your baked goods super moist, healthy, and delicious. I prefer to buy these single cups because I never seem to go through a large container fast enough. If you don’t have applesauce on hand you can also use mashed banana, but keep in mind this will give your recipe a hint of banana flavor

Butter

I rarely use butter in any of my recipes.  While vegan butter is a good substitute when baking plant-based recipes it is not healthy.  It still has added oil and fat.  I choose to use unsweetened applesauce for this as well.  You can also use avocado and both would be the same measurement as the butter in a recipe.

White Flour

When a recipe calls for white flour I always substitute whole wheat flour.  If I want to make the recipe even healthier I substitute half of the flour for oat flour.  To make oat flour, put oats in a food processor and grind down until the oats are flour consistency. Super easy, cheap, and healthy!

My Favorite Baking Items

Ninja Blender and Food Processor with a plastic blade for mixing dough- the dough mixing attachment is such a life-saver.  I use it for all of my cookie recipes and my protein bites.

Cookie Dough Scoops– these are great for scooping even scoops of cookie dough of all sizes.

Baking Sheet with Silicone Mat and Cooling Rack– The secret to baking the perfect cookie is having a great cookie sheet.  These silicone mats prevent burning and make for easy clean-up!  Let cookies sit for 5-10 minutes and transfer to the cooling rack.

Some More Plant-Based Desserts you have to try!

Healthy Vegan Protein Bites

Plant-Based Oatmeal Chocolate Chip Cookies

Plant-Based Peanut Butter Banana Muffins

Gather Your Ingredients

  • 1 Cup Whole Wheat Flour
  • 1 Cup Oat Flour (grind oats in a food processor until flour consistency)
  • 1/2 Cup Monk Fruit Sweetener  if you are not concerned about calories you can use pure cane sugar or sugar of your choice
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tbsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • 3 Tbsp Agave
  • 1/2 Cup Unsweetened Applesauce

Time to Bake

  1. Preheat oven to 350 degrees.  Line baking sheet with silicone baking mat.
  2. In a large bowl or in your food processor with a plastic blade, combine flour, baking powder, and salt.  Whisk or pulse until combined.
  3. In a separate bowl whisk together monk fruit (or sugar of choice), lemon zest and juice, agave, and applesauce until combined.
  4. Add wet ingredients to dry ingredients and mix well or mix in the food processor.
  5. Once the dough is mixed well scoop into one inch balls and place on cookie sheet.  Gently press down the balls into a cookie shape.
  6. Bake for 12-14 minutes or until golden brown on the bottom.
  7. Store in an air-tight container in the refrigerator for up to 7 days.  You can also freeze and enjoy later!

I hope you try these super healthy cookies and love them!  If you are not used to baking with whole wheat flour or oat flour you may have to get used to the consistency.  Just keep in mind how much healthier these are and keep trying healthier versions of your favorites.  You will develop a taste for more nutrient-dense foods and you will love the way you feel!

Comment below how you liked them!  I would love to hear from you!

<3 Katie

Plant-Based Lemon Cookies

These plant-based lemon cookies are so delicious and only made with the best ingredients. This recipe is so simple and healthy.  These vegan lemon cookies are low-calorie, low-fat, oil-free, and sugar-free.  They are sure to be your new favorite healthy summer dessert!
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Breakfast, cookie, Dessert, Snack
Cuisine: American
Keyword: best, easy, healthy, lemon cookies, low fat, low-calorie, no butter, oil-free, plant-based, simple, soft, sugar-free, vegan
Servings: 20 Cookies

Equipment

  • Food Processor with the plastic blade attachment. (optional)

Ingredients

  • 1 Cup Whole Wheat Flour
  • 1 Cup Oat Flour Grind oats in a food processor. If you don't have one you can use regular oats or 2 cups of whole wheat flour.
  • 1/2 Cup Monk Fruit Sweetener Can use pure cane sugar, but this will add extra calories and sugar (obviously)
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tbsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • 3 Tbsp Agave
  • 1/2 Cup Unsweetened Applesauce

Instructions

  • Preheat oven to 350 degrees.  Line baking sheet with silicone baking mat.
  • In a large bowl or in your food processor with a plastic blade, combine flour, baking powder, and salt.  Whisk or pulse until combined.
  • In a separate bowl whisk together monk fruit (or sugar of choice), lemon zest and juice, agave, and applesauce until combined.
  • Add wet ingredients to dry ingredients and mix well or mix in the food processor.
  • Once the dough is mixed well scoop into one inch balls and place on cookie sheet.  Gently press down the balls into a cookie shape.
  • Bake for 12-14 minutes or until golden brown on the bottom.
  • Store in an air-tight container in the refrigerator for up to 7 days.  You can also freeze and enjoy later!
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Hello! I'm Katie. I'm here to share my easy plant-based and vegan recipes with you. I want to show you that eating a plant-based diet and reaching and maintaining your optimal health does not have to be complicated or expensive.

Latest posts by katievannort@gmail.com (see all)

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