Love the flavour of lemons? We love baking with citrus. This recipe for light and crunchy egg and dairy free lemon cookies is quick and easy to make. With a couple of ingredient substitutes you can also make them wheat and gluten free. They are also vegan friendly.
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How to make lemon cookies without eggs or milk
Many popular lemon cookie recipes contain both butter and eggs. If you have an egg or milk allergy, or follow a vegan diet, you can make a few simple substitutes to make an allergy free version.
Easy substitutes for milk and eggs
This easy recipe uses dairy free spread (we use Nuttelex) in place of the usual butter. It’s a straight one to one substitution.
There are quite a few different ways to make lemon cookies without eggs. Some of the best methods for eggless baking are to:
- Use a flax egg – mix one tablespoon of flax seed (linseed) meal with 3 tablespoons of water, whisk, and leave in the fridge for around 15 minutes to make a gel like consistency.
- Replace the egg with aquafaba – this is the liquid from a can of chickpeas. It is a brilliant, versatile substitute for eggs in sweet and savoury recipes, and can even be whipped to replace egg whites. Use 3 tablespoons of aquafaba to replace one egg.
- Use an egg replacer product like Orgran No Egg – make up according to the instructions on the packet.
For this recipe we’ve used Orgran No Egg egg replacer. For people with egg allergy, or those following a vegan diet, this can be a really handy product to keep in the pantry. The new packaging is an easily resealable pack, which means it keeps really well if you aren’t a frequent baker. To replace one egg, use one tablespoon of No Egg mixed with 2 Tablespoons of water. This mixture can be added to the recipe just as an ordinary egg would be.
I often use aquafaba instead as it also gives a great result in cookie recipes.
Gluten free lemon cookies
For a wheat or gluten free recipe, simply replace the self-raising flour with your preferred brand of gluten free flour. Also make sure that you use a gluten free icing sugar.
To make allergy free lemon cookies you’ll need:
- 150g dairy free spread (Nuttelex or similar)
- 2/3 cup caster sugar
- 1 Tablespoon Organ No Egg mixed with 2 Tablespoons water (or one egg equivalent of another egg substitute)
- Zest and juice of one large lemon (1 Tablespoon zest, 2 Tablespoons juice)
- 2 cups self raising flour (gluten free if required)
- 1/2 cups icing sugar
Preheat your oven to 180C (350F) and prepare baking trays by lining with baking paper or silicone non-stick sheets.
Cream the dairy free spread and caster sugar together in a mixing bowl until light in colour. Prepare the No Egg egg replacer by mixing with water until smooth. Add the No Egg mixture (or your choice of egg replacer), lemon zest and lemon juice and beat well.
Add the flour – 1/2 cup at a time – and mix until well combined.
Roll a heaped teaspoon of the mixture into a ball, then roll in the icing sugar to coat before placing on the prepared baking sheet. Repeat with remaining mixture. Leave a generous space between to allow for spreading.
Bake for approximately 15-18 minutes until the cookies are crisp, but do not allow to brown. Remove from the oven and dust with additional icing sugar. Leave the cookies to cool on the tray for around 5 minutes before transferring to a wire rack.
This recipe makes about 24 egg and dairy free lemon cookies.
More allergy friendly cookie recipes
Light and luscious egg and dairy free lemon cookies
- Non stick baking sheets (2)
- Large bowl
- mixing spoon
- Measuring cup and spoons
- Citrus juicer
- Wire cooling rack
- 150 g non dairy spread (eg Nuttelex)
- 2/3 cup white caster sugar
- 1 Tbsp Orgran No Egg egg replacer mixed with 2 Tbsp water (or alternative egg replacer equivalent to one egg)
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 2 cups self raising flour
- 1/2 cup icing sugar
- Preheat oven to 180C (350F). Line baking sheets with baking paper or non stick silicone baking mats.
- Place non dairy spread and caster sugar in a large mixing bowl and cream until smooth and lighter in colour.
- Add egg replacer, lemon zest and lemon juice and mix well until combined.
- Add the flour 1/2 a cup at a time, mixing well between additions.
- Form a heaped teaspoon of the cookie mixture into a ball and roll in icing sugar before placing on the baking tray. Repeat with remaining mixture. Leave a generous space between the balls of dough to allow for spreading.
- Bake in the oven for 15-18 minutes until the cookies are crisp, but do not allow to brown. Remove the trays from the oven and dust the cookies with more icing sugar.
- Allow cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.