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
