Description
These Almond Flour Lemon Cookies are soft, chewy, and bursting with bright lemon flavor. Naturally gluten-free and made with wholesome ingredients, they’re a perfect treat for citrus lovers and those following a low-carb or gluten-free diet.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil or unsalted butter, melted
- 1 large egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: powdered sugar or almond slices for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, baking soda, and salt.
- In another bowl, whisk together melted coconut oil (or butter), honey (or maple syrup), egg, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry and stir until a dough forms.
- Scoop out tablespoon-sized portions and roll into balls. Place on the baking sheet and gently flatten.
- Bake for 10–12 minutes, or until edges are golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar or top with almond slices before baking for extra texture.
Notes
- Use finely ground almond flour for the best texture.
- The cookies will be soft when they come out of the oven but will firm up as they cool.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: almond flour cookies, lemon cookies, gluten-free cookies, healthy lemon dessert, paleo cookies, low-carb dessert