This chewy vegan lemon crinkle cookie is the perfect Spring treat with a superfood twist! These healthy lemon cookies are super easy and whole foods plant based! This recipe is: oil-free, gluten-free, refined sugar-free, and of course vegan!
Begin by creaming together the vegan cream cheese, maple crystals, coconut milk powder, and vanilla extract.
Add in the juice from the lemons and lemon zest and mix.
Add the gluten-free flour, pink pitaya, and baking soda and mix until dough forms.
Scoop out 12 balls and place on a baking sheet. Bake for 10-12 minutes. Allow to cool on baking tray for 5-10 minutes before placing on a cooling rack. Serve and enjoy!
Keyword simple, spring desserts, vegan lemon crinkle cookies