Vegan Lemon Cookies with Cornstarch (Light & Gluten-Free)

ByHannah Peterson

These vegan lemon cookies with cornstarch are incredibly soft, light, and melt-in-your-mouth tender. Naturally gluten-free and delicately sweet, they’re perfect for a refreshing citrusy treat.

🛒 Ingredients

  • 1 cup cornstarch
  • ¾ cup almond flour
  • ¼ cup coconut oil (soft, not melted)
  • ¼ cup maple syrup or powdered sugar substitute
  • Zest of 1 lemon
  • 1–2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Optional:

  • Powdered erythritol or coconut sugar for dusting

👩‍🍳 Instructions

  1. Preheat Oven
    Set to 325°F (160°C) and line a baking tray.
  2. Mix Dough
    In a bowl, combine cornstarch, almond flour, and salt.
    Add coconut oil, sweetener, lemon zest, juice, and vanilla. Mix into a soft dough.
  3. Shape Cookies
    Roll into small balls and place on tray. Slightly flatten if desired.
  4. Bake
    Bake for 12–15 minutes until set but still pale (don’t overbake).
  5. Cool & Dust
    Let cool completely, then dust with powdered sweetener.

🍽️ Serving Suggestions

  • Pair with herbal tea or iced lemon water 🍵
  • Serve chilled for extra melt-in-your-mouth texture
  • Add berries on the side for a fresh contrast

📊 Nutrition (Approx. per cookie)

  • Calories: ~90
  • Carbs: ~7g
  • Fiber: ~1g
  • Fat: ~6g
  • Protein: ~2g

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