Soft Almond Four Lemon Cookies
Look no further than this Almond Flour Lemon Cookies recipe! These soft and chewy treats are bursting with tangy lemon flavor, making them a sweet way to brighten up your day.
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Why we love this recipe
These cookies are a delicious treat that’s perfect for anyone looking for a healthier dessert option. Almond flour creates a soft and tender texture for cookies with a lovely chewiness. I use it in so many cookie recipes!
This recipe is also naturally gluten-free, dairy-free, and vegan. No egg or butter is needed for these yummy cookies. Bonus!
Ingredients for this recipe
FOR THE COOKIES
- almond flour – use blanched almond flour instead of almond meal. The difference is almond flour is made from blanched almonds with the skins removed, resulting in a finer texture and lighter color. Almond meal is typically made from whole almonds, including the skins, and can have a heavier, slightly grainy texture.
- baking powder – adds lightness and air to the cookies.
- fine sea salt – a must to tie all of the ingredients together.
- maple syrup – our fave natural sweetener.
- coconut oil
- lemon juice
- vanilla extract
- lemon zest
FOR THE HEALTHY LEMON GLAZE ICING
- coconut oil
- lemon juice
- vanilla protein powder – we always recommend using a clean protein powder without a bunch of artificial dyes or synthetic sugars.
- lemon zest
Equipment
- measuring tools – this includes measuring cups and measuring spoons.
- zester – be careful cause these babies are sharp!
- mixing bowl
- spatula – our most used kitchen tool for stirring all the things!
- baking sheet
- unbleached parchment paper – a must for easy cleanup. You can also use a silicone mat.
Instructions
Step 1
Start by heating the oven to 350 and lining a baking sheet with parchment paper.
Step 2
Next, in a mixing bowl, whisk together the almond flour, baking powder, and salt.
Step 3
Then, stir in the maple syrup, coconut oil, lemon juice, and vanilla. Keeping mixing until a dough forms.
Step 4
Once the dough has formed, gently fold in the lemon zest.
Step 5
Roll heaping tablespoons of the cookie dough – we use a cookie scoop – and place them on the lined baking sheet.
Use the bottom of a glass or a measuring cup and press down lightly on the balls to flatten the dough into an even, round cookie shape.
Step 6
Bake for 10-12 minutes. They will not brown too much on the top so be sure to check the bottom so they don’t burn.
Remove from the oven and let cool on the baking sheet for 10-15 minutes. They will be very fragile directly from the oven. They need to cool before handling them.
Transfer the cookies to a wire rack to cool completely.
Step 7
Meanwhile, make the lemon glaze to frost the cookies with.
First, place the coconut oil, maple syrup, and lemon juice in a small bowl and stir to combine.
Add the protein powder and keep stirring until it becomes a glaze-like frosting texture. Add a bit of milk to thin it out if needed.
The glaze may need to be re-stirred if it starts to separate while frosting the cookies. Just give the mixture another really good stir to combine it again.
Step 8
Set up a station to frost the cookies. Have your bowl of icing and another of lemon zest next to the cookies on a wire rack.
You can also lay a piece of parchment paper under the rack to catch any drips.
Drizzle a teaspoon of the glaze on top of each cookie and sprinkle with lemon zest to finish them off.
Expert tip
Zest the lemons first, while they are still whole. Then slice them in half and use the zested lemons for the lemon juice in the recipe.
Recipe variations
- Add a tablespoon of poppy seeds to the dough along with the lemon zest. The poppy seeds will add a nice subtle crunch.
- Stir in 1/2 cup of shredded coconut to the dough along with the almond flour for a tropical spin.
- Use a similar dough recipe and create a healthier Subway cookie with these White Chocolate and Macadamia Nut Cookies.
- Use almond flour to make these yummy Vegan Thumbprint Cookies with Strawberry Chia Jam.
Serving suggestions
- Serve the cookies on a platter or a decorative plate as they are. They look simple and elegant.
- Tea Time! Pair these cookies with a warm cup of tea. The citrusy notes of the cookies complement various tea flavors such as Earl Grey, chamomile, or herbal lemon teas.
FAQS
First, make sure you’re not overbaking them. Reduce the baking time slightly and keep a close eye on them during baking. Additionally, you can try increasing the amount of coconut oil in the recipe to help retain moisture and achieve a softer texture.
Almond flour cookies have a mild almond flavor, but it’s not usually overpowering. The taste will depend on the other ingredients used in the recipe, such as sweeteners or flavorings.
Storage and freezing
Store these vegan lemon cookies, sealed in a Ziploc bag or an airtight container, at room temperature for 1-2 days or in the fridge for up to a week.
These cookies can also be frozen for 1-2 months. However, keep in mind that the texture and appearance of the icing may slightly change after thawing.
More healthy lemon recipes
If you’ve tried these Gluten-Free Lemon Cookies, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂
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Almond Flour Lemon Cookies
Ingredients
FOR THE COOKIES
- 2 cups almond flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup maple syrup
- ¼ cup coconut oil
- 1 tbsp lemon juice
- 1 tsp vanilla
- ½ tbsp lemon zest
FOR THE HEALTHY LEMON GLAZE ICING
- 2 tbsp coconut oil *melted but not hot
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp vanilla protein powder
- 1 tbsp lemon zest *for sprinkling on top
Instructions
FOR THE COOKIES
- Start by heating the oven to 350. Line a baking sheet with parchment paper and set it aside.
- Next, in a mixing bowl, whisk together the almond flour, baking powder, and salt.
- Then, stir in the maple syrup, coconut oil, lemon juice, and vanilla. Keeping mixing until a dough forms.
- Once a dough has formed, gently fold in the lemon zest.
- Roll heaping tablespoons of the dough and place on the lined baking sheet. Use the bottom of a glass or a measuring cup and press down lightly on the balls to flatten the dough into an even, round cookie shape.
- Bake for 10-12 minutes. They will not brown too much on the top so be sure to check the bottom so they don't burn.
- Remove from the oven and let cool on the baking sheet for 10-15 minutes. They will be very fragile directly from the oven. They need to cool before handling them.
- Transfer the cookies to a wire rack to cool completely.
FOR THE LEMON GLAZE
- First, place the coconut oil, maple syrup, and lemon juice in a small mixing bowl and stir to combine.
- Add the protein powder and keep stirring until it becomes a glaze-like frosting texture. Add a bit of milk to thin it out if needed.
- The glaze may need to be re-stirred if it starts to separate while frosting the cookies. Just give the mixture another really good stir to combine it again.
- Drizzle a teaspoon of the glaze on top of each cookie and sprinkle with lemon zest to finish them off.
