Low Sugar Vegan Lemon Crinkle Cookies

Total time1 hr 2 min

Prep time20 min

Cook time12 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
3 tbsp water

For the dough

½ cup vegan butter, softened
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt

For rolling

½ cup powdered sugar, for rolling
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large bowl, beat the softened vegan butter and granulated sugar with an electric hand mixer on medium speed for 2–3 minutes, until pale and fluffy. Add the lemon zest, lemon juice, vanilla extract, and the flax egg gel, then beat on low speed until fully incorporated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!