Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the non-dairy milk, olive oil, lemon juice, and lemon zest and stir to combine. A soft dough should form, but it shouldn't be sticky to the touch
Pinch off about 1 Tablespoon of dough and roll into a ball (the dough will be soft but shouldn't be sticky), place it on the prepared cookie sheet and slightly flatten
Bake the cookies in the oven for 12 minutes, then allow to cool completely before frosting.
While the cookies are baking, prepare the frosting: in a small bowl, beat together the palm oil, lemon juice, and powdered sugar until the frosting is creamy and firm. You can add more powdered sugar as needed to adjust the consistency.
Once the cookies are completely cooled, frost the cookies with the lemon frosting and sprinkle with lemon zest for garnish.
The frosting is a little tart, but pairs great with the cookies for the perfect sweet-tart combination! This recipe works best with the Bob's Red Mill Gluten Free 1 to 1 baking flour with xanthan gum - no need for egg replacer in this recipe