Name: Sugar Cookie Lemonade Crumble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/2 cup oat flour; 1/4 tsp baking soda; 1/4 tsp salt; 1/3 cup pure maple syrup; 1/4 cup coconut oil, melted; 1 1/2 tsp pure vanilla extract; 1 tbsp lemon zest; 2 tbsp lemon juice; 1/4 cup rolled oats; 2 tbsp almond flour; 1 tbsp coconut sugar; 1 tbsp lemon zest (for topping); 1 1/2 tbsp coconut oil, solid

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Soft, chewy sugar cookie bars with a zesty lemonade crumble topping — this Sugar Cookie Lemonade Crumble recipe is a bright and satisfying blend of sweet and tangy. These bars combine a wholesome base with a citrusy twist, making them perfect for a light summer dessert or a refreshing treat any time of year.

Sugar Cookie Lemonade Crumble

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the sugar cookie base:

1 cup almond flour

½ cup oat flour

¼ teaspoon baking soda

¼ teaspoon salt

⅓ cup pure maple syrup

¼ cup coconut oil, melted

1 ½ teaspoon pure vanilla extract

1 tablespoon lemon zest

2 tablespoon lemon juice

For the lemonade crumble topping:

¼ cup rolled oats

2 tablespoon almond flour

1 tablespoon coconut sugar

1 tablespoon lemon zest

1 ½ tablespoon coconut oil, solid (not melted)

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8x8 inch baking pan with parchment paper.

In a large bowl, I mix the almond flour, oat flour, baking soda, and salt.

I stir in the maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until a soft dough forms.

I press the dough evenly into the prepared baking pan.

In a smaller bowl, I combine the crumble ingredients and use my fingers or a fork to create a crumbly texture.

I sprinkle the crumble evenly over the cookie dough.

I bake it all for 18–20 minutes, or until the edges are lightly golden.

I let the bars cool completely in the pan before slicing into squares.

Servings and timing

This recipe makes 12 bars.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Each bar contains approximately 160 kcal.

Variations

I sometimes switch things up by adding shredded coconut or chopped nuts to the crumble for extra crunch. For a different citrus profile, I’ve tried replacing the lemon juice and zest with orange or lime — both work beautifully. If I want a slightly sweeter version, I add an extra tablespoon of maple syrup to the dough.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze well — I place them in a freezer-safe container with parchment between layers, and they keep for up to 2 months. I don’t usually reheat them, but if I want them slightly warm, I pop a bar in the microwave for 10-15 seconds.

FAQs

What can I use instead of almond flour?

If I’m out of almond flour, I substitute it with cashew flour or sunflower seed flour. Keep in mind the flavor will change slightly, but the texture stays similar.

Is this recipe suitable for people with nut allergies?

This recipe contains almond flour, so it’s not nut-free. I haven’t tested a nut-free version, but oat flour and sunflower seed flour might be workable substitutes with some adjustments.

Can I make these sugar cookie bars ahead of time?

Yes, I often make them a day or two in advance. They hold up well and even taste better the next day as the lemon flavor deepens.

How do I know when they’re done baking?

I look for the edges to turn lightly golden. The center should be set but still soft. They firm up as they cool, so I avoid overbaking.

Can I use bottled lemon juice instead of fresh?

I recommend using fresh lemon juice and zest for the best flavor. Bottled juice lacks the brightness and can make the bars taste flat.

Conclusion

These Sugar Cookie Lemonade Crumble bars are one of my favorite ways to bring a little sunshine into the kitchen. They’re easy, zesty, and just sweet enough — ideal for summer picnics, school snacks, or simply when I crave something citrusy and satisfying. I always keep this recipe on hand for a wholesome, plant-based treat that never disappoints.

Recipe:

Sugar Cookie Lemonade Crumble

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 bars
Diet: Vegan

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Description

Soft, chewy sugar cookie bars with a zesty lemonade crumble topping — a bright, citrusy treat that’s vegan, gluten-free, and perfect for summer snacking or any time you crave a tangy dessert.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
In a large bowl, mix the almond flour, oat flour, baking soda, and salt.
Stir in the maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until a soft dough forms.
Press the dough evenly into the prepared baking pan.
In a small bowl, combine the crumble ingredients (rolled oats, almond flour, coconut sugar, lemon zest, and solid coconut oil) and use your fingers or a fork to create a crumbly texture.
Sprinkle the crumble evenly over the cookie dough.
Bake for 18–20 minutes, or until the edges are lightly golden.
Let the bars cool completely in the pan before slicing into squares.