Vegan Lavender Lemon Cookies

These zippy Vegan Lavender Lemon Cookies make a beautiful, delicious dessert for spring or summer. This batch of easy vegan cookies is ready to eat in under 1 hour. This post is sponsored by the Oster brand. 

Vegan Cookies

Is it not the prettiest time of year right now?! This is my first spring in Colorado, and I feel like I’m always walking around looking like the heart-eyed emoji. Everything is just too pretty! And the blossoms smell divine.

Petition to make spring a yearlong thing? Yes? No?

All the gorgeousness of this season inspired these absolutely stunning vegan lavender lemon cookies. Plus, they are the perfect Mother’s Day dessert—delicate flavors, pretty looks, and easy to whip up before brunch!

Vegan Cookies

How to Make this Lavender Lemon Cookie Recipe

The recipe starts with beating your non-dairy butter. I’m super excited to partner with Oster for this post to introduce you all to the Oster Hand Mixer with HEATSOFT technology. This innovative hand mixer softens butter 12x faster than leaving it on the counter for 30 minutes, by using gentle warm air to bring cold butter to room temperature.

Uh, hellooooo, that means cookies get to your mouth 30 minutes earlier.  

Vegan Cookies

Then we add the sugar and beat again until it’s nice and fluffy. Beat in the rest of the wet ingredients, the dried lavender flowers, and the dry ingredients. Then you have yourself a big ball of cookie dough ready to be rolled out and baked into the most perfect lemon cookies.

Vegan Cookies

Cooking with Dried Lavender

If you’re like me, you’ve never used lavender in your kitchen. But I wanted to branch out, plus the combination of lemon and lavender seemed perfect for Mother’s Day. Something about the combo screams brunch and tea and my momma (she does love gardening and her flowers, so maybe that was the association my brain made).

Cooking with dried lavender can be tricky because not enough means no flavor, and too much means you’re now eating a cookie that tastes like fancy soap. Finding that right amount can be tricky, but I just want to give myself a pat on the back, because I definitely did it in this lavender lemon cookie recipe.

I used dried lavender flowers, but if lavender extract is more accessible to you, use that!

Vegan Cookies

Vegan Cookies

Vegan Cookies

How to make:

Vegan Lavender Lemon Cookies

These zippy Vegan Lavender Lemon Cookies make a beautiful, delicious dessert for spring or summer. This batch of easy vegan cookies is ready to eat in under 1 hour.

Prep Time:
40 mins
Cook Time:
12 mins
Total Time:
52 mins
Vegan Cookies
15 cookies 1x
Rating: 4.7 from 3 reviews


For the cookies

  • 1/2 cup non-dairy butter
  • 1 cup granulated sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon dried lavender flowers
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the glaze:

  • 1 cup powdered sugar*
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt


  1. Preheat oven to 350ºF.
  2. In a large bowl, add butter. Beat with an electric mixer until smooth. Add sugar; beat until fluffy, about 2 minutes. Add lemon juice, non-dairy milk, vanilla, and dried lavender; beat for 1 minute.
  3. To a medium bowl, add flour, baking powder, baking soda, and salt. Stir to combine.
  4. While beating the wet ingredients, slowly pour in the dry ingredients. Beat until just combined. Form the dough into a large ball and place back in the bowl. Refrigerate for 30 minutes.
  5. Place the dough ball onto a lightly floured surface. Roll out the dough until it is ¼-inch thick. Using a cookie cutter or the lid of a jar, cut out cookies; place onto the baking sheet. Repeat until all the dough is used up.
  6. Bake for 12-14 minutes, depending on how chewy or crispy you want them. Let cool on the pan for a couple minutes, then transfer the cookies to a cooling rack.
  7. In a small bowl, add powdered sugar, lemon juice, and salt. Stir until a thick glaze forms. Add more juice if needed to thin out the glaze, or add more powdered sugar if needed to thicken it.
  8. When the cookies are cooled, glaze the cookies. Garnish with dried lavender.


*To make your own powdered sugar, simply put granulated sugar in a blender or food processor and blend until a fine powder forms.

Thanks to Oster for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for your support!

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