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Light and luscious egg and dairy free lemon cookies

A delicious allergy friendly lemon cookie made without eggs or dairy and suitable for vegans
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine Australian
Servings 24 cookies
Calories 115 kcal


  • Non stick baking sheets (2)
  • Large bowl
  • mixing spoon
  • Measuring cup and spoons
  • Citrus juicer
  • Zester/grater
  • 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.
Keyword allergy-friendly, dairy free, easy, egg free, gluten free, nut free, quick, vegan