Lemon Vanilla Puffs

Lemon Vanilla Puffs

These vegan and gluten-free Lemon Vanilla Puffs are such a deliciously, soft and fragrant cookie. They are infused with lots of fresh lemon juice, vanilla and are super moist thanks to almond flour. They are just 8 ingredients (+ salt) and made in one bowl and bake in just 10 minutes!

 

These little puffy vegan lemon cookies are so easy and fast to make....like 10 minutes prep! They are super soft, yet chewy bites in your mouth. As I've mentioned before, my hubby loves lemon. He asked me to make him some lemon vanilla cookies and this is what I came up with. They are little cookies that are cakey and soft. He actually hushed me as I was asking him if he approved....he said I was disturbing his bliss of eating them! In other words, he loved them.

Be sure to leave me feedback below after you make and devour these Vegan Lemon Vanilla Puffs! If you make these, tag me on Instagram @thevegan8 and use hashtag #thevegan8. Makes my day getting those notifications!

Lemon Vanilla Puffs

Yields 15 cookies

These vegan and gluten-free Lemon Vanilla Puffs are such a deliciously, soft and fragrant cookie. They are infused with lots of fresh lemon juice, vanilla and are super moist thanks to almond flour. They are just 8 ingredients (+ salt) and made in one bowl and bake in just 10 minutes!

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 cup superfine oat flour (I use certified gluten-free oats by Bob's Red Mill)
  • 1 cup blanched almond flour (112g) (I use Nuts.com brand which produces much fluffier cookies, if you use another almond flour, you will likely need to add 2 more tablespoons)
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons coconut sugar
  • 1/4 cup pure maple syrup (60ml)
  • 2 tablespoons + 1 teaspoon fresh lemon juice and the zest of 1 lemon
  • 2 heaping teaspoons vanilla extract
  • Note: This recipe is written to use blanched almond flour from the store. I tried this with just ground up whole almonds and it did NOT work as well and the cookies were more flat. So, make sure to use the blanched almond flour. I also notice they rise a bit differently on a more humid day!

Instructions

  1. To a large bowl, add the oat flour, almond flour, tapioca starch, salt, baking powder and coconut sugar. Whisk very well to ensure there are no lumps.
  2. To the same bowl, add the syrup, lemon juice, lemon zest and vanilla and stir well. Stir until well mixed for a good couple of minutes, so it becomes really thick. If the batter is not thick, add a couple more tablespoons of almond flour until it is thick. Refer to picture as to how thick the batter should be on the cookie sheet.
  3. Place the dough in the fridge to chill for about an hour. This will help them to bake up fluffy. You could bake them right away if you like, but they will be more flat.
  4. After the dough has chilled, preheat an oven to 350 degrees and line a sheet pan with parchment paper. Using a cookie scooper, drop scoops onto the prepared pan into 15 cookies, or desired size. Bake for about 10 minutes until the edges are light golden. Cool on the pan for a few minutes before transferring to cool completely on a rack.
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Before going into the oven.....

YUM.

58 Comments

  1. Well, those sure are pretty little things! Perfect with a cup of tea.
  2. oh Brandi, these look soooo good! I want a little cloud puff!!! or two!! so your husband loves lemon and you love chocolate! :) I love it!
  3. These look amazing ~ I want some now! :-)
  4. I want one... One batch more like it :D Delicious! Cheers Choc Chip Uru
  5. I am a health food nut and a vegetarian now these I could eat and enjoy
  6. Delightful! Making these on my next baking journey!
  7. Brandi, those look absolutely amazing!! So light and puffy. I've always been a chocolate person, but am fast coming over to the fruity/vanilla-y/lemon side! You're killing me--I have all the ingredients to make these except the tapioca starch! :(
    • Thanks so much Erika! I love all the flavors...sometimes I want chocolate but sometimes vanilla totally hits the spot...these are so light, they don't leave you feeling icky afterwards! :)
  8. I love finding all these egg-free recipes! Recently we found out our son can't eat eggs or cow's milk, so, I'm constantly in search of baking ideas without these ingredients. Thank you for sharing this recipe!
    • Well, then you arrived at the perfect place! My whole blog is vegan, so no eggs, no dairy and most recipes are gluten-free and oil-free as well! Thank you so much for stopping by :)
  9. Charisse
    Lemon...vanilla..cookies. I LOVE all three, so am going to have to try these. I need some of the ingredients, but can't wait to try them....and "maybe" share! :) Thanks Brandy, you never fail at enticing me to try new things and explore the healthier side of flavor, which I never knew could be so yum-yum!
    • You are so sweet Charisse! Thank you! Please let me know if you try them, I'd love your feedback. These are light so they won't leave you feeling groggy or icky like typical buttery cookies :)
  10. Girl, you make me miss almond flour SO much!
  11. "... little cloud puffs in your mouth." Sold! With that description, how could I resist? Thanks for sharing another great recipe, Brandi.
  12. These loook so pillowy soft :)
  13. These dainty little bites look so pretty, Brandi! Lemon cloud puffs? Yes, please. :)
  14. Brandi, these cookies are looking even better than those gluten ones! Very well done! :)
    • Thank you Danny! I agree, I honestly prefer my gluten-free desserts more than the flour ones. I swear they taste better. I've finally gotten down the science of what works and they are MORE moist, healthier and need NO oil! I find flour dries things out quickly in a lot of cases.
      • You are amazing my friend. You have taken food creation to a whole new level.
    • You are so sweet Danny and always brighten my day! :)
  15. You had me at the first sentence Brandi! These look fantastic. Yet another of your fab recipes that I'll forward to my gluten-intolerant niece. Love that you actually got hushed by your husband. Nothing better than watching family members quietly enjoying ones creations!
    • Thank you so much Saskia and thank you for sharing with your neice, that means so much to me!
  16. These are gorgeous cookies, Brandi! I love that they're gluten free and healthy. I have all of these ingredients except for the tapioca starch. I should see if I have a viable substitute because if I do, I'm making these asap. My husband loves lemon flavoured desserts too - I can see him stuffing his face with these!
    • Thank you Nancy! Not sure about subbing the tapioca...it serves to thicken the batter and acts as the egg and springiness when baked. You could try arrowroot, but I don't think it would hold as well. Not sure though. Tapioca is a pretty amazing ingredient! Let me know if you do :)
  17. Oh my goodness! These look really perfect! They sound great! :)
  18. These turned out just perfect.. I love lemon and was so happy to see them gluten-free. I love that you used almond flour as well, it has a much nicer flavor I think:) xx
  19. These look delicious AND easy! I don't have tapioca starch...is there a common pantry substitute for it? Thanks!
    • brandi.doming@yahoo.com
      Hi Mansi! Yes, you could try subbing arrowroot. Tapioca is the best to use as it acts as the binder and gives moisture and also rise to the cookies, but arrowroot would be your next best sub. Arrowroot may make them a tad drier. You could also TRY cornstarch or potato starch, but it may make them on the dry side and a little more delicate. Just make sure to take them out at 10 minutes so they don't overbake and let them completely cool before removing them from the pan with a spatula. Let me know how they turn out if you sub!
  20. These are adorable! Cookies can be adorable right? The texture looks spot on and I know I'd love the lemon-vanilla flavour. On the to-do list!
    • brandi.doming@yahoo.com
      Heck yeah, they can be adorable...haha! And tasty! Easy, adorable and tasty :)
  21. I made these tonight and LOVED them, as did my 9 year old and even my husband! Easy to make and so tasty. Will definitely make again. Thanks for a great recipe!
    • brandi.doming@yahoo.com
      Thank you so much Erin for that feedback! I really appreciate it and am so glad everybody loved them!
  22. Just made these and they are amazing! They came out as light and fluffy little morsels. Yum!
    • brandi.doming@yahoo.com
      Wonderful! I'm so glad to hear that, thank you so much for the feedback!
  23. Loved these! Made them using potato starch instead of tapioca starch and they turned out exactly as in the pictures! Thanks for another great recipe
    • brandi.doming@yahoo.com
      Yay! So glad to hear that Elisabeth! Thank you for the feedback!
  24. Dee
    Thanks very much Brandi for another awesome recipe! They are very much a hit down here in Aus, even for the non-vegan crowd 😊
    • brandi.doming@yahoo.com
      So happy to hear that Dee, thank you so much for the feedback!!
  25. Any nut-free sub for the almond flour ?
    • brandi.doming@yahoo.com
      Hi Dee! The almond flour is super important because it is what gives the moisture to the cookies. You could try tiger nut flour...I've heard some people use that as a sub for almond flour, but I've never tried it personally, so no clue as to the results. Another option would be to finely grind up some raw sunflower kernels, but they will NOT be nearly as fluffy as almond flour and they will leave a sunflower taste.
  26. Hi Brandi. My all time favorite dessert is Mexican flan. I've been looking for months for a vegan recipe and haven't been able to find one. Can you help me out? -Renee
    • brandi.doming@yahoo.com
      Hi Renee! I don't have a recipe for that but I found this one online....maybe this would work? http://www.veganricha.com/2016/05/lemon-flan-vegan-flan-recipe.html Here's another one: http://www.veganricha.com/2011/11/flan-caramel-custardpudding-vegan.html
  27. KD
    Hi Brandi, These cookies turned out amazing! But as it happens with all my cookies these turned soggy too by next day. I usually let my cookies cool on the rack for an hour or so and then store them in an airtight container. Am I doing something wrong? Is it normal for cookies to become soggy? Thanks!
    • brandi.doming@yahoo.com
      Hi KD! So glad you enjoyed them! It can totally depend on the recipe, but since these don't have oil or butter, they won't stay crispy the same way as traditional cookies. To keep them from turning soggy, or less soggy, store them loosely covered in foil or in glass instead of plasticware. Plasticware makes things get soggy quicker. Also, you could keep them in the fridge too.
  28. These are heavenly. When they are fresh from the oven, they are the perfect blend of crunchy and pillowy soft--so good! I've made them twice. The first time, we only ate a couple, then stored the rest. The next time I made them, we ate them all right away. They still taste good after they are stored, but fresh from the oven, they are over the top delicious. Thank you for this wonderful recipe. What a treat!
    • brandi.doming@yahoo.com
      Yay Cathy! So very happy to hear how much you loved these! Thank you so much for the awesome feedback!

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