The Best Soft Vegan Lemon Cookies

0 Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
1 In the bowl of your stand up mixer (I used my KitchenAid), make the flax egg by adding the ground flaxseed and water. Mix and set aside for 5 minutes to thicken.
2 After the flax egg has thickened, add the sugar, coconut oil, vanilla, lemon zest, lemon juice, and lemon extract (if using). Mix using the paddle attachment for 1-2 minutes until well combined.
3 Add the flour, baking soda, and salt to the mixer. Mix on low until combined, scraping down the sides if needed. Don’t over mix.
4 Using a cookie scoop (mine was 1.5 Tbsp), scoop dough onto baking sheet, 2 inches apart because they will spread. Bake for 9-12 minutes. Mine cooked faster on parchment paper and needed a few extra minutes when I baked it on the silicone mat. Careful not to over bake! You want them to be soft. They will firm up as it cools on the pan.
5 Let it cool on the pan for 15 minutes. Transfer cookies to a cooling rack to cool completely.
6 Once cooled, make the glaze by combining the powdered sugar and lemon juice. Stir until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze. Drizzle glaze over cooled cookies. Let it set for 5 minutes. You can also add a little bit of extra lemon zest on top for more flavor. Enjoy!