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Flourless Lemon Crinkle Cookies

These zesty gluten-free, vegan and low sugar cookies are not only high in flavor but also a high protein snack!

Course Dessert, Snack
Keyword dairy free, gluten free, High Protein, low sugar optional, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 cookies


  • 1 15 oz can chickpeas rinsed really well and dried
  • 1 cup cashew butter I prefer Georgia Grinders, *see above for discount
  • 1/2 cup Probiotic Vanilla Protein I prefer Nuzest, *see above for discount
  • 1/4 cup coconut sugar add more if you like a sweet cookie
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1-2 tbsp lemon zest
  • 1/4 tsp salt

Sugar Coating

  • 2-3 tbsp organic powdered sugar
  • 1 tbsp Probiotic Vanilla Protein *alt swap for more sugar


  1. Preheat your oven to 350 degrees F.

  2. In your food processor, combined all the ingredients until smooth. Divide the batter evenly into 8 balls and roll them around in your hands and flatten them out slightly before placing them on your cookie sheet.

  3. Sift your powdered sugar and tbsp of protein into a medium sized bowl.

  4. Dunk each cookie into the mixture, using your hands to gently coat the entire cookie. Repeat with all 8 cookies.

  5. Once you've coated each cookie, coat them again! This will help the coating really stick.

  6. Once coated for the second time, bake the cookies for 15-17 minutes.

  7. Let them cool completely before removing from the baking sheet.