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Cookie Recipe Swap – Lemon Chewies

I’ve mentioned before that baking is my stress reliever. Around the holidays, I am like one of those cartoon tornadoes in the kitchen. I make hundreds of cookies, candies and other treats, and usually end up giving most of them away, because there’s no possible way we can ever eat them all ourselves.

XMAS Cookie Recipe Swap

So, naturally, when my friend Julie asked me if I wanted to be involved in her cookie recipe swap, I said, “Hecks yeah.”

I was paired up with Emily from It Bakes Me Happy {you must check out her site, it’s amazing. So many yummy recipes, you won’t know what to do with yourself}, and she sent me her Lemon Chewies recipe. {And I sent Julie one of my favorites — Chocolate-Mint Cookies. You need to check them out.} 

Lemon Chewies - 2013 Christmas Cookie Recipe Swap

I have to say, when I checked out the recipe, I was surprised by a few different things. First of all, I ADORE pretty much anything with lemon in it, but I never make lemon cookies around the holidays. Second, this recipe was vegan. Yeah. Vegan. I don’t think I’ve ever made anything purposely vegan in my whole life. 

But I love trying out new things, so I got to it.

And they turned out awesome.

Lemon Chewies - 2013 Christmas Cookie Recipe Swap

I did double and make a few tweaks to Emily’s recipe {mostly because I didn’t have lemon oil or flaxseed meal the day I made these, and it was about 15 degrees outside so there was no way I was going to the store}, but I did keep them vegan. Almost positive that it was the first time ever in my life that I baked something without butter in it, but they were delicious. Even my husband, who isn’t a huge fan of lemon cookies and who I’m pretty certain has never eaten a meal in his life that did not involve some type of meat or cheese, really liked these.

So if you’re looking for something quick, easy, and different, definitely try these out!

Lemon Chewies
Yields 24
A sweet, lemony, vegan cookie
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1/2 c sugar, plus more for rolling
  2. 1/2 c coconut oil
  3. 1 T fresh lemon juice
  4. 1/4 t lemon zest
  5. 3 T honey (for truly vegan use molasses, agave or another plant based sweetener)
  6. 2 c flour
  7. 1 tsp salt
  8. 1 tsp baking powder
Instructions
  1. 1. Preheat your oven to 350º and line a baking sheet with parchment.
  2. 2. Cream together the sugar and coconut oil until fluffy. Then mix in the lemon juice and zest, followed by the honey.
  3. 3. In a separate bowl whisk together the flour, salt and baking powder. Gradually add the flour mixture to the creamed sugar mixture and mix until smooth.
  4. 4. Roll dough into 1" balls and roll in granulated sugar. Place onto the baking pan and flatten slightly. Bake for 10-12 minutes, until set and lightly browned.
Notes
  1. If you prefer, you may skip the step of rolling the cookies in sugar before baking, and instead make a glaze. Mix 1/2 cup powdered sugar with approx. 1 tablespoon of lemon juice, using more or less for your desired consistency. Drizzle over completely cooled cookies.
Adapted from Lemon Chewies in The CookiePedia by Stacy Adimando
Adapted from Lemon Chewies in The CookiePedia by Stacy Adimando
Endlessly Inspired http://endlesslyinspired.com/
Want to see the other recipes in the swap? Of course you do! Check them out below and get some great inspiration for your holiday baking this year! What are your favorite cookies or treats to make for Christmas?

Disclosure of Material Connection: Some of the links in the post above may be affiliate links. Among others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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  • Emily @ It Bakes Me Happy
    December 13, 2013 at 7:22 pm

    Jenn I am so glad that you all liked them! I wouldn’t have gone outing the cold for ingredients either 🙂

  • thehungrymum
    December 14, 2013 at 5:17 am

    lemon in baked goods = YES! I loved doing the cookie swap, such fun to try new recipes.

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    December 18, 2013 at 9:55 pm

    In the event that you don’t have a cookie swap – or in ADDITION to…… we have local holiday donation websites in my area that include Senior, Veteran centers and nursing homes that request COOKIES for their residents! Check in your area!!! : ) Also – think about hospitals and hospices (which, by the way, the latter is mostly volunteers)- not for the patients – for the nurses! : ) Cheers!

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  • teefah
    April 14, 2014 at 2:40 am

    This lemon cookie recipe looks good …..but I get confused sometimes when I see flour in a recipe list – is it referring to plain flour or self-raising flour? I want to try it and I want to get the best result.:)

    • Jenn
      April 14, 2014 at 10:57 am

      Hi teefah! You want to use plain flour, not self-rising flour. Self-rising flour has baking powder and salt added to it, so it will affect the texture and taste of the cookies if you use it instead of all-purpose flour. Hope you like the cookies!

  • Jocelyn
    April 26, 2014 at 3:50 pm

    Should the coconut oil be melted or solid when you measure it? I just made these and while the flavor is fantastic, it was difficult to add in all of the flour and the texture seems a bit off (my coconut oil was solid).

    • Jenn
      April 26, 2014 at 4:08 pm

      Hi Jocelyn! I don’t think it matters if the oil is liquid or solid. When I made them, the coconut oil was solid. The dough will be a bit crumbly at first, but it should come together nicely the longer you mix it.

  • Jocelyn
    April 26, 2014 at 4:19 pm

    Aaah, that might explain it, lol! My impatience strikes again :). Thanks for the lightning fast reply and thanks for the recipe. A definite keeper!

  • Dana
    May 26, 2014 at 1:30 pm

    Did you use a mixer or did you mix it by hand? Just finished making this recipe and they stayed balls and are not very chewy. More flakey and crumble when you bite into them. Still very tasty but not the consistency I was hoping for…

    • Jenn
      May 27, 2014 at 1:12 pm

      I can’t remember if I used my hand mixer or my KitchenAid stand mixer, but I definitely used a mixer. Sorry they didn’t turn out the way you were hoping! Maybe try a bit more coconut oil next time?

  • Raquel
    June 19, 2014 at 6:32 am

    I tried making these cookies, but they were way too crumbly.

    • Jenn
      June 19, 2014 at 6:36 am

      I’m so sorry to hear that! I didn’t have that problem when I made these cookies, but it seems that a few people have had trouble with this recipe. I am going to try to make them again to see if it works for me or if I have the same issue!
      Jenn recently posted…How to Brew the Perfect Glass of Iced TeaMy Profile

      • Angie
        June 16, 2015 at 9:49 pm

        I’m sorry but these didn’t turned out very good. The dough was extremely crumbly and dried. I added more coconut oil and after bake they look like scones more than cookies. They don’t taste like lemon, more so like coconut oil. They’re very dry 🙁 Thanks for sharing the recipe tho, I know yours turned out good, so you wanted to share..

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    July 10, 2014 at 10:50 am

    Jenn – just a heads up that your work is being “borrowed” here:

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  • Vy
    June 30, 2015 at 9:25 pm

    I just tried out this recipe and they did not turn out as crumbly as others said. I subbed in vegetable oil for coconut oil because I did not have any. They turned out great! However, I think I added a bit too much salt because they are a bit too salty. Great recipe though.

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    December 1, 2015 at 9:59 pm

    Do you know if these lemon cookies will freeze well? I need to make several batches for different cookie exchanges so I’m hoping to do one big day of baking then freeze in containers.

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