Lemon Funfetti Cookies

Soft, pillowy, chewy lemon cookies studded with colorful sprinkles and topped with a creamy lemon icing. These cookies are vegan, gluten-free, and healthier than your average cookie.

lemon funfetti cookies

Springtime means more brightly colored, fun desserts. So this is the appropriate time to pull out the sprinkles, right?

Lemon desserts always scream my name during this time of the year, and I have quite a few on my blog already including:

Don’t worry. You won’t be short of any lemon recipes.

These cookies are so pillowy, soft, and perfectly chewy. They are also sweetened with maple syrup (Feel free to omit the icing if you prefer it to be completely refined sugar-free).

lemon funfetti cookies
lemon funfetti cookies

These Lemon Funfetti Cookies are…

  • Soft, pillowy, chewy
  • Perfectly tangy, but sweet
  • Springtime approved
  • Gluten, vegan, and healthier than your average cookie
  • Oh so delicious

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lemon funfetti cookies
Lemon Funfetti Cookies
Prep Time
10 mins
Total Time
25 mins
 

Soft, pillowy, chewy lemon cookies studded with colorful sprinkles and topped with a creamy lemon icing. These cookies are vegan, gluten-free, and healthier than your average cookie.

Course: Dessert
Keyword: gluten-free, lemon funfetti cookies, vegan
Servings: 12 cookies
Author: Taavi Moore
Ingredients
  • 1 tbsp golden flax seed meal*
  • 2 tbsp water
  • ¼ cup softened coconut oil*
  • cup maple syrup
  • 1 ½ tbsp lemon juice
  • 1 tbsp lemon zest
  • ¼ tsp almond extract
  • 1 ¼ cups almond flour
  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp sprinkles
Lemon Icing
  • ½ cup powdered sugar
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. To a small bowl, whisk together flax seed meal and water. Set aside for 5 minutes.

  2. To a large mixing bowl, use a handheld mixer to cream together flax egg, coconut oil, and maple syrup until creamy. Whisk in the lemon juice, zest, and almond extract. Add the flours, baking soda and powder, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in sprinkles.

  3. Use a small cookie scoop to distribute dough on to the baking sheet. Slightly flatten each ball with the palm of your hand. Bake for 12-15 minutes. until edges turn golden brown and tops are slightly firm to touch. They may seem a bit underdone but that is ok! That is the secret for making these pillowy and soft, so do not exceed the max time.

  4. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire cooling rack. While cookies are cooling, prepare the icing. Whisk together all icing ingredients until smooth.

  5. Spread icing over the cookies and top with more sprinkles.

Recipe Notes

*Golden flax seed meal is preferred over brown, because it hinders a lighter color which will result in a lighter colored cookie. However, you can use brown but it may cause the final cookies to have some brown specks. 

*If your coconut oil is hard at room temperature, soften it in the microwave for 15-20 seconds making sure it does not melt. 

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