These paleo lemon cookies are made with almond flour, sweetened with maple syrup and have a buttery lemon flavor. They're soft and fluffy - the perfect spring cookie recipe!
I don't know how or why I didn't like lemon flavored desserts as a kid!
Now, every time I create a lemon recipe I'm blown away by the flavor.
These paleo lemon cookies have quickly become a favorite of mine. They are soft and tender with a buttery lemon flavor. These cookies are made with almond flour, sweetened with maple syrup and topped with a sugar-free glaze.
Why You'll Love these Lemon Cookies
- paleo - made with simple, wholesome ingredients you can feel good about.
- gluten and grain free - these lemon cookies are made with almond flour and coconut flour.
- dairy free and egg free - great for anyone with an egg or dairy allergy/sensitivity
- soft and tender - a delicate cookie texture that melts in your mouth
- easy to make - a one bowl batter and no chilling the dough necessary
Ingredients
The full recipe for these almond flour lemon cookies can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- almond flour - these lemon cookies are made with blanched almond flour. If you need the cookies to be nut free, then tigernut flour would be the best swap.
- coconut flour - needed for the proper cookie texture.
- ground flax - since these cookies are egg free, ground flax is used as a binder and to provide structure for the cookies.
- baking powder - I like to make my own paleo baking powder, but any type will do.
- baking soda - for additional rise
- salt - enhances the flavors
- palm shortening - this is a great paleo and vegan swap for butter. That being said, butter will work as well.
- maple syrup - to sweeten the cookies.
- water - to moisten the dough
- lemon juice and zest - for that lemony flavor
- vanilla extract - for flavor
- icing - made with powdered monk fruit, tapioca flour, almond milk
How to Make Paleo Lemon Cookies
These lemon sugar cookies are easy to make, the dough doesn't require any chilling and they bake in just 10 minutes. Here's what you need to do:
- First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine all of the dry ingredients.
- Mix in the remaining cookie ingredients using a spatula to combine.
- Roll the cookie dough into balls, each about one rounded tablespoon in size. Place the balls on the lined baking sheet and slightly press down. (The cookies spread a little, but you don't have to leave much space in-between each cookie.)
- Place the cookies in the oven and bake at 350 degrees for 10-12 minutes.
- After baking, the cookies should be slightly browned on the bottom with cracked tops. Remove the cookies from the oven and let them cool for 10 minutes on the baking sheet before transferring them to a wire cooling rack.
Icing for Lemon Cookies
These lemon cookies are great on their own, but even better with a sugar free icing. Simply combine powdered monk fruit (or powdered sugar) with tapioca flour and almond milk (or water). Then, mix in a small bowl until well combined. Add more liquid as needed to get the desired texture.
Drizzle the icing over the cooled cookies and top with a little extra lemon zest.
Storage
For best results, keep these lemon cookies at room temperature for a couple days, in the fridge for up to a week or in the freezer for up to a month.
I love them straight from the fridge, as they keep their moist texture without becoming too soft.
More Paleo Cookie Recipes
Paleo Lemon Cookies (with Almond Flour)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 cookies 1x
Description
These paleo lemon cookies are made with almond flour and topped with a low sugar icing. They're the perfect spring cookie - soft, tender and flavorful!
Ingredients
Lemon Cookies
- 1 ¼ cup almond flour (118g)
- ¼ cup coconut flour (23g)
- 2 Tbsp ground flax*
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup palm shortening, room temperature (67g) or butter
- ¼ cup maple syrup
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 Tbsp water
Icing
- 3 Tbsp powdered monk fruit (or powdered sugar)
- 1 Tbsp tapioca flour
- 2 tsp almond milk
Instructions
-
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
-
In a medium-sized mixing bowl, combine all dry ingredients. This includes the almond flour, coconut flour, ground flax, baking powder, baking soda and salt.
-
Mix in the remaining cookie ingredients. This includes the shortening, maple syrup, vanilla, lemon juice, lemon zest and water. Use a spatula to combine the ingredients.
-
Roll the dough into balls, each about one rounded tablespoon in size. Place the balls on the lined baking sheet and slightly press down. The cookies spread a little, but you don't need more than an inch between each cookie.
-
Place the cookies in the oven and bake at 350 degrees for 10-12 minutes. After baking, the cookies should be slightly browned on the bottom with cracked tops.
-
Remove the cookies from the oven and let them cool for 10 minutes on the baking sheet, then transfer them to a wire cooling rack.
-
For the icing: combine powdered monk fruit, tapioca flour and almond milk in a small bowl. Start with 2 tsp almond milk and add more as needed to reach desired consistency.
-
Drizzle icing over the cooled cookies and top with a little extra lemon zest.
Notes
*I use a coffee grinder to grind whole flax seeds
Katie
These lemon cookies are my favorite! Soft, sweet and full of lemon flavor. Enjoy!
Tracy
OMG!! These cookies are so moist and flavorful and they melt right in your mouth too! With the glaze I added zest to it to give it more a citrus kick. I didnt have any lemons on hand so I used limes and the taste was still phenomenal. I know I will be making more of these this week and this time I will make them with lemons. Thanks Katie for sharing this delicious recipe!❤️
Katie
Yay! I'm so glad you liked them 🙂