These egg free Lemon Cookies are soft and lemony, and will melt in your mouth! They stay soft and chewy after they’ve cooled, and require no special egg substitutes (aside from 1 tablespoon of applesauce). My egg free lemon cookies are perfect for a summer day or a picnic – or any time!
My simple eggless lemon cookies are easy to make, using a lemon and other pantry ingredients you probably already have on hand. The recipe calls for use one tablespoon of applesauce as a binder, but you won’t taste it, I promise.
These lemon cookies require no eggs, and come together quickly. Note that you’ll want to remove them before they look quite “done”, and leave them on the pan for about 5 minutes afterward. This step allows them to set.
Try some of my other egg free cookies and sweets recipes:
- Soft Toffee Cookie Bars (Egg Free, with Vegan option)
- Fudge Sandwich Cookies (Egg Free)
- Eggless Chocolate Chip Cookies
- Egg Free Sugar Cookies
- Fluffy Vegan Pumpkin Cookies
- Double Chocolate Banana Bread (Top 8 Free)
- Eggless Cut Out Sugar Cookies
- Cinnamon SunButter Puppy Chow
With a few substitutes, they can also be dairy free/vegan, gluten free, or even Top 8 free (see below). You could skip the lemon zest for a more subtle lemon flavor.
If you prefer plain sugar cookies, check out my soft and chewy egg free sugar cookies.
These Soft Egg Free Lemon Cookies are:
- Egg free
- Dairy Free (use DF margarine instead of butter)
- Soy Free
- Peanut free
- Tree nut free
- Wheat/Gluten Free (substitute GF all purpose flour)
- Fish and Shellfish Free
The cookies below were not refrigerated below baking, resulting in a thinner chewy cookie.
Soft Egg Free Lemon Cookies
Ingredients
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 1/2 Tbsp lemon juice
- 1 Tbsp applesauce, level (I use unsweetened, but sweetened will also work just fine)
- 1 Tbsp lemon zest (or about 1 lemon, zested)
- 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder (not soda)
- 1/2 tsp salt
For Rolling
- 1 1/2 Tbsp granulated sugar
- 1/4 cup confectioners/powdered sugar
Instructions
- Preheat oven to 350F.
- In large bowl mix together butter, sugar, lemon juice & zest, applesauce, and vanilla until combined.
- In small bowl, whisk together flour, baking powder, and salt. Add dry mix to wet ingredients, and stir or mix until combined.
- Roll dough into balls (about 2 Tablespoons each). Roll cookies in granulated sugar, then roll generously in confectioners sugar before placing on cookie sheet, at least 2 inches apart. For taller cookies, leave round – for flatter cookies, press gently with hand down to 1/2-3/4" thickness.
- Bake for 10-11 minutes at 350F. Remove before they begin to brown, as they will continue to set on the pan after removing.
- Allow cookies to cool for at least 5 minutes on cookie sheet, before transferring to wire cooling rack to finish cooling. Store in an airtight container once fully cooled.
Notes
Try some of my other egg free cookies and sweets recipes:
These are SO easy and delicious. I popped the dough in the freezer for 15 minutes and it wasn’t too sticky.
Thank you! I’m so glad you enjoyed them! 🙂
Oh my gosh these cookies are AMAZING
can i use wheat or oats flour for this?
Hello! I’ve only tried all purpose white flour with this one, but whole wheat all purpose flour would probably work out just as well – it will just have an earthier flavor. I’m not sure how oat flour would work out, since it doesn’t tend to absorb liquid in the same way.
These are delicious and easy!! Added poppyseeds for extra fun and flavor,
Thank you!! And great idea on the poppyseeds – I’ll have to try that sometime!
I had to add at least 1/2 cup of flour to get them too roll into balls, even after refrigerating for 45 minutes. It was an easy fix, though. They came out amazing! I’ve never had lemon cookies before, and this might be my favorite cookie ever.