Almond Flour Lemon Cookies

Looking for a zesty twist on your gluten-free cookie game? 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.

Course cookies

Cuisine American

Prep Time 15

Cook Time 12

Cooling time 18

Total Time 45

Servings

Calories 158kcal

Author Sharon Rhodes

Equipment

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.

Video

Notes

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.

Nutrition