These soft and chewy Vegan Lime Curd Cookies are refreshing, zesty and delicious. The perfect texture cookie filled with chocolate chips, topped with a simple lime curd and fresh lime slices. They are every lime lover’s dream come true! Vegan, egg-free, dairy-free and ready in under 20 minutes!
Vegan Lime Curd Cookies
I’ve found my new favourite cookie for summer- the LIME cookie! They’re insanely lime-y, as well as perfectly buttery, light, moist, and absolutely packed with lime in pretty much all forms you can think of!
They’re an upgrade from my ‘Vegan Lemon Swirl Cookies and Vegan Strawberry Swirl Cookies‘. I took inspiration from those recipes, added a load of lime zest, juice & lime curd and voila, the result is the most SPECTACULAR lime cookie! You get all the buttery, zesty and ‘melt-in-the-mouth’ goodness of the lime cookies, with the added tangy creaminess of the lime curd. I’m pretty sure you couldn’t stuff any more lime in there if you tried. They have definitely reached maximum lime capacity, and it’s AMAZING!
The BEST Lime Cookies EVER
I really wanted this recipe to be the ULTIMATE lime cookies, so I made sure to include both fresh lime juice and lime zest in both cookie dough and curd. I even topped the cookies with some lime zest sprinkled over the top and a juicy lime segment, just in case you didn’t know the flavour of the cookie already – haha!
You can’t beat a citrus cookie when the sun is out and shining! The cookies are tangy, fresh and slightly tart. Lime has a really unique, sweet yet slightly acidic flavour to it which I personally love. Chocolate goes spectacularly with lime so the cookie also features some delicious chocolate chunks -YUM!
If you love this recipe, make sure to check out THE BEST Vegan Key Lime Pie, in my Award-Winning Book- ‘The Little Book of Vegan Bakes’ – OUT NOW! Available WORLDWIDE, click here.
Ingredients you’ll need:
This recipe is super quick, easy with ingredients you might possibly already have in your kitchen / pantry! Find the full ingredients list and quantities in the recipe card at the bottom of the post.
- Limes – Make sure they are washed and are un-waxed.
- Coconut milk – Use the thick white cream from a can of coconut milk (see notes at the bottom of the recipe card for more detail).
- Caster sugar – Make sure to use a fine, white sugar for this recipe. Granulated white sugar will add a grainy texture.
- Cornflour / cornstarch – This helps to thicken to curd.
- Green food gel – To turn the curd into a gorgeous green, you can either use a drop of green food gel or a natural colour such as spinach.
- Dairy-free butter – You want it soft at room temperature, this makes it easier to cream. My favourite vegan butters are ‘Naturli Vegan Block’ or ‘Flora Plant Butter’.
- Dairy-free milk – Any dairy-free milk works for this recipe including oat, almond, soya or cashew.
- Plain flour – Use plain flour / all purpose flour for this recipe.
- Baking powder + bicarbonate of soda – Helps to add rise and a nice chew to the cookies.
- Vegan chocolate chips – Added into the cookie dough, so tasty!!
- Icing sugar – Dust over the cookies before serving. Helps to add sweetness and looks like they have come out of a bakery!
How to make lime curd?
Move over lemon curd, you have to try this delicious vegan lime curd. It has the same basis of my popular ‘Vegan Lemon Curd‘, but uses fresh lime juice and lime zest for the most unreal lime flavour.
You can strain the finished lime curd to remove any bits of lime or zest, but personally I love having little pieces of lime in the curd, it adds so much more flavour!
The lime cookie dough includes the zest of three limes and also two teaspoons of freshly squeezed lime juice. This makes the cookies incredibly fragrant and tangy and you really get a lime kick in every single bite. As the recipe calls for lime zest, I always recommend unwaxed / organic limes when making this recipe or any recipe which calls for fruit zest.
How to make Vegan Lime Curd Cookies
- Lime Curd
Add all of the lime curd ingredients into a saucepan over the hob. Heat and allow to bubble away until it thickens. Remove from the heat, transfer into a heat proof bowl and allow to cool down
- Lime Curd
Mix the butter and sugar together in a bowl, then add in the rest of the ingredients until a thick cookie dough. Fold in the chocolate chips. Scoop into balls and place on a lined baking tray, coat with sugar and bake.
- Cool
Allow the cookies to cool down fully on the tray before topping with the lime curd.
- Decorations
Transfer the lime curd into a piping bag, snip off the tip and pipe or spoon to the middle of the cookies. Top with a fresh lime slice, lime zest and a dusting of icing sugar.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Lime Curd Cookies
- Total Time: 20 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
These Vegan Lime Curd Cookies are soft and buttery with tangy lime curd on top. They’re easy to make and hit the spot when you crave summer!!
Ingredients
Ingredients for the lime curd
- 80g of lime juice (from fresh limes)
- Zest from 2 unwaxed limes
- 125g of coconut milk (cream only)
- 125g of caster sugar
- 3 tablespoons of cornflour / cornstarch
- Drop of green food gel
- 50g of dairy-free chocolate chips
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- Zest of 2 medium unwaxed limes
- 2 teaspoons of fresh lime juice
- 30ml of dairy-free milk
- 210g of plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
Ingredients for decoration
- Fresh lime slices
- 1 unwaxed lime (zest only)
- Icing sugar (for dusting)
Instructions
Method (lime curd)
- Drain the clear liquid from a can of coconut milk, as you only want to use the thick white cream. Add all of the lime curd ingredients into a medium sized saucepan. Stir to combine.
- Heat over a medium heat, stirring constantly until the mixture thickens (this will take around 5 minutes). Stirring with a heat proof spatula or whisk will prevent any sticking and burning, and will remove any clumps.
- Once the mixture is thick and glossy, remove from the heat. Once cool, give it a rigorous stir and transfer into a piping bag. If the curd thickens too much, add a squeeze more lime juice and whisk vigorously until creamy.
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter, sugar and lime zest into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the lime juice and milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda. Mix until just combined.
- Fold in the chocolate chips.
- Scoop the cookie dough into 6- 8 balls using spoons or an ice-cream scoop.
- Optional step – Sprinkle some caster or granulated sugar over the cookies and add a few more chocolate chips to the top of the cookie dough before baking.
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray.
- Once the cookies are cool to the touch, transfer the lime curd into a piping bag and snip off the tip. Alternatively you can spread / spoon the curd over the top of the cookies.
- Pipe a swirl of curd into the middle of the cookie. Decorate with some lime zest and a slice of fresh lime. Only add the lime just before serving.
- Serve with a dusting of icing sugar. Enjoy!
Notes
To store: Store the cookies in a sealed container in the fridge, allow to come to room temperature before serving. Best enjoyed 2 days of making.
It’s best to store the cookies un decorated, then top with the lime curd day of making to keep them crisp and fresh.
Lime curd can be stored in a sealed / air tight container in the fridge. It might thicken, so you will need to give it a vigorous whisk to loosen it and bring it back to a smooth consistency. Even add in a splash more lime juice to help loosen it.
How to use coconut cream : Chill a can of coconut milk in the fridge overnight, open it upside down (the liquid will be at the top and cream at the bottom of the can). Pour away the liquid and only use the thick, white cream.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
