These Gluten-Free Almond Flour Lemon Cookies are soft, tangy, and irresistibly light. Made with wholesome ingredients, they strike the perfect balance between sweetness and citrusy brightness, making them a delightful treat for any occasion.
Why You’ll Love This Recipe
Naturally Gluten-Free: Made with almond flour, these cookies are perfect for those avoiding gluten without compromising flavor.
Quick and Easy: With minimal ingredients and simple steps, they’re ready in no time.
Customizable Sweetness: Choose between honey or maple syrup to fit your dietary needs.
Bright and Refreshing: The fresh lemon zest and juice add a tangy twist that’s irresistible.
Healthy Indulgence: These cookies use natural sweeteners and healthy fats, so you can enjoy guilt-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups almond flour
1/4 cup honey (or maple syrup for a vegan option)
1/4 cup coconut oil, melted
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp baking soda
Directions
Preheat Oven: I preheat my oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
Mix Wet Ingredients: In a medium bowl, I whisk together the honey (or maple syrup), coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
Combine Dry Ingredients: I add the almond flour and baking soda to the wet mixture and stir until a soft dough forms.
Shape Cookies: Using a tablespoon, I scoop out the dough, roll it into balls, and gently flatten them on the baking sheet.
Bake: I bake the cookies for 8-10 minutes, watching closely to ensure the edges turn golden without overbaking.
Cool: Once baked, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: Makes about 12 cookies
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: Approximately 20 minutes
Variations
Vegan-Friendly: Substitute honey with maple syrup for a vegan option.
Zesty Kick: Add more lemon zest for an extra citrusy flavor.
Nut-Free Alternative: Swap almond flour with sunflower seed flour for a nut-free version.
Toppings: Sprinkle with shredded coconut or drizzle with a glaze made from powdered sugar and lemon juice.
Chocolate Twist: Mix in a handful of dairy-free chocolate chips for a sweet contrast.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. To freeze, I place them in a freezer-safe container, where they stay fresh for up to a month. To enjoy frozen cookies, I thaw them at room temperature for about 15 minutes.
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FAQs
How can I make these cookies nut-free?
You can use sunflower seed flour as a substitute for almond flour. Keep in mind this may slightly alter the flavor.
Can I use a different sweetener?
Yes, you can substitute honey or maple syrup with agave syrup or any liquid sweetener of your choice.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
Do I need to chill the dough before baking?
No, there’s no need to chill the dough. The recipe works perfectly as is, saving you time.
Are these cookies suitable for keto?
With almond flour and natural sweeteners, these cookies can fit into a low-carb or keto lifestyle. Just ensure the sweetener you use is keto-friendly.
Conclusion
These Gluten-Free Almond Flour Lemon Cookies are a delightful combination of tangy lemon and soft, melt-in-your-mouth texture. Perfect for any occasion, they’re easy to make and packed with wholesome ingredients. Whether you’re serving them fresh or storing them for later, these cookies are bound to be a hit. Enjoy baking and sharing this citrusy treat.
📖 Recipe:
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Gluten-Free Almond Flour Lemon Cookies
- Total Time: ~20 minutes
- Yield: About 12 cookies
- Diet: Gluten Free
Description
Soft, tangy, and irresistibly light, these Gluten-Free Almond Flour Lemon Cookies are the perfect citrusy treat. Made with wholesome almond flour and natural sweeteners, they’re quick to make, customizable, and a delightful addition to any occasion.
Ingredients
2 cups almond flour
1/4 cup honey (or maple syrup for a vegan option)
1/4 cup coconut oil, melted
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp baking soda
Instructions
- Preheat the Oven: Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk honey (or maple syrup), coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine Dry Ingredients: Stir almond flour and baking soda into the wet mixture until a soft dough forms.
- Shape Cookies: Scoop tablespoon-sized portions, roll into balls, and flatten on the baking sheet.
- Bake: Bake for 8-10 minutes or until the edges are golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a vegan version, use maple syrup instead of honey.
Add more lemon zest for an extra citrusy kick.
Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: About 12 cookies
