Soft High-Vibe Lemon Cookies

By Ashley | Dessert

Jan 19
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These tender cookies are infused with mega lemon flavor and are high frequency thanks to Young Living lemon essential oil. Top them with my go-to fluffy plant-based buttercream and they are irresistible! 

Don’t be mad, but I created a cookie recipe that has 5 types of flour!

I know. I know.

But they are super easy!

And I provided substitutions, so it’s possible to make them with 3 types of flour. So can we be friends again?

My favorite aspect of these cookies – lemon essential oil! That’s where the “high-vibe” title comes in. The frequency of essential oils is insanely high: 52-580 MHz.

In comparison, fresh food has an average of 15-20 MHz!

That’s why, instead of juice or extract, I opt for Young Living essential oil here (it’s FDA approved for consumption, btw 😉

So these cookies are literally the definition of feel-good food 🙂


Soft High-Vibe Lemon Cookies (16 medium cookies)


1/2 c sorghum flour
1/2 c oat flour
2 tbsp almond flour (or additional oat or sorghum)
2 tbsp tapioca starch
2 tbsp green banana flour (or additional tapioca)
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 sifted date sugar (or coconut sugar)
1/4 c plus 2 tbsp blanched almonds or cashews, soaked
1/4 c maple syrup
2 1/2 tbsp melted coconut oil
1/4 c aquafaba (liquid from chickpeas or other light-colored bean)
4-5 drops lemon essential oil

Buttercream (I added an additional 4 drops lemon oil), for frosting


In a food processor, blend the blanched nuts, maple syrup, milk, and aquafaba. Blend until a smooth liquid forms, stopping to scrap down the sides a couple of times.
Add the melted coconut oil and lemon oil and blend for a few more seconds.
Sift together the first 9 ingredients (all the dry ingredients) in a large bowl.
Pour the dry ingredients into the food processor and blend until a cookie dough forms. The dough should be pretty soft and sticky. ***
For less messy scooping, refrigerate the dough for at least 30 minutes before baking.
Scoop and flatten slightly on a parchment-lined sheet pan.
Bake at 325 degrees for 10 minutes, or until bottoms are just golden.
Cool completely before frosting and storing in an airtight container

*** If you only have a small food processor, add the liquid to the dry ingredients in a bowl and mix by hand or with a hand-held electric mixer.

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