Name: Almond Flour Lemon Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup Coconut oil (melted); 1/2 cup Granulated sugar; 2 tablespoons Lemon zest (from one large organic lemon); 2 Large eggs; 2 teaspoons Lemon extract; 3 cups Blanched almond flour; 1/2 teaspoon Baking soda; 1/4 teaspoon Fine-grain sea salt; 1 1/2 cups Powdered sugar; 3-4 tablespoons Lemon juice (from the zested lemon)

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There’s something truly magical about the combination of tart and sweet, and that’s exactly what you’ll find in these Almond Flour Lemon Cookies. I remember the first time I baked these delightful treats. It was a sunny afternoon, and I had just come back from the farmer’s market with a bag full of fresh lemons. The moment I started mixing the ingredients, the bright, zesty aroma filled my kitchen, instantly lifting my spirits. These cookies are not just a dessert; they’re a journey of flavor that brings a hint of sunshine to any day. Whether you’re hosting a gathering or simply treating yourself, these cookies are bound to impress with their chewy texture and refreshing lemon glaze.

Recipe Snapshot

Total Time:
20 mins

Prep Time:
10 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
120 kcal

Protein:
2 g

Diet:
Keto, Paleo, Vegan

Fat:
6 g

Tools Used:
Mixing Bowl, Baking Sheet, Wooden Spoon, Frying Pan, Oven

Every bite of these Almond Flour Lemon Cookies is a reminder of the joy of baking. The unique combination of almond flour provides a delightful nutty flavor that pairs perfectly with the bright notes of lemon. Not only are they delicious, but they are also a gluten-free treat that everyone can enjoy. Baking these cookies became a cherished tradition in my home, often sparking laughter and stories around the table. I can’t wait for you to try this recipe and experience the joy that comes from baking these lemony delights!

What Sets This Almond Flour Lemon Cookies Apart

Perfect for Any Occasion

These cookies are incredibly versatile, making them perfect for any occasion. Whether it’s a holiday gathering, a birthday party, or just a regular Tuesday afternoon, these Almond Flour Lemon Cookies fit right in. Their bright flavor and appealing appearance make them a delightful addition to any dessert table.

Easy to Make

Baking can sometimes feel daunting, but not with this recipe. The process of making these cookies is straightforward and quick. With just a few simple ingredients and minimal steps, you’ll have a delicious batch ready in no time. It’s a perfect way to introduce kids to the joys of baking!

Great Texture

The combination of almond flour and coconut oil offers a unique texture that is both chewy and slightly crisp on the edges. Each bite is satisfying, and the cookies remain tender for days. You won’t find a dry cookie here!

Zesty Flavor

The freshness of the lemon zest and lemon juice brings a bright and invigorating flavor profile to these cookies. They are wonderfully refreshing, making them a perfect treat for warm weather or when you need a little pick-me-up.

Glaze for Extra Sweetness

The addition of the glaze takes these cookies to another level. It’s simple to whip up and adds a glossy, sweet finish that complements the tangy lemon flavor beautifully. It’s an impressive touch that makes these cookies feel extra special.

Healthier Alternative

By using almond flour, these cookies offer a healthier alternative to traditional cookies. They are lower in carbs and provide healthy fats, making them a guilt-free indulgence. They are perfect for those on gluten-free diets, too. You can enjoy them without the worry!

FAQ

While almond flour is key to the texture and flavor of these cookies, you might experiment with other gluten-free flours. However, each type of flour has different absorption properties, so you may need to adjust the amount and method slightly. Stick with almond flour for the best results!

You’ll know the cookies are done when they are set, puffy, and just lightly golden around the edges. They might look a bit underdone in the center, but they’ll continue to firm up as they cool. Don’t overbake them, as they will lose their delightful chewy texture!

If you find that your glaze is too thick, simply add more lemon juice a teaspoon at a time until you reach your desired consistency. Remember, it should be thick enough to cling to the cookies but not so thin that it drips off. Adjusting the powdered sugar can also help if it becomes too thin!

To make these cookies vegan, you can try substituting the eggs with a flax egg or a chia egg. For every egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water and let it sit until it thickens. This substitution should work well, but note that it may slightly alter the texture.

Conclusion

The Almond Flour Lemon Cookies are a delightful treat that combines the best of flavor and texture. Each bite is a refreshing blend of tart lemon and nutty almond that leaves you wanting more. I encourage you to try making these cookies yourself; you’ll be amazed at how simple they are to prepare and how delicious they taste.

Gather your ingredients and let the aroma of freshly baked cookies fill your kitchen. These cookies are sure to become a favorite in your home!

Almond Flour Lemon Cookies

Craving something sweet and tangy? These Almond Flour Lemon Cookies are just the treat! With their chewy texture and zesty lemon glaze, they’re the perfect addition to your dessert repertoire. Enjoy this easy weeknight delight that will have everyone asking for seconds!

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Prep Time 10

Cook Time 10

Total Time 20

Course Desserts

Cuisine American

Servings 24 cookies

Calories 120 kcal

Equipment

Mixing Bowl
Baking Sheet
Wooden Spoon
Frying Pan
Oven

Ingredients

1/4 cup Coconut oil melted
1/2 cup Granulated sugar
2 tablespoons Lemon zest from one large organic lemon
2 Large eggs
2 teaspoons Lemon extract
3 cups Blanched almond flour
1/2 teaspoon Baking soda
1/4 teaspoon Fine-grain sea salt
1 1/2 cups Powdered sugar
3-4 tablespoons Lemon juice from the zested lemon

Instructions

Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted – don’t let it get too hot, or it’ll cook the eggs! Set aside.
In a medium bowl, stir together the granulated sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
Add the almond flour, baking soda, and fine-grain sea salt. Stir well until combined.
Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
Bake until set, puffy, and just lightly golden around the edges, 8 to 10 minutes.
Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

Notes

Storage: Store cookies in an airtight container at room temperature for up to four days.
Freezing: You can freeze the cookies for up to three months. Just make sure they are well-wrapped.
Glaze Variations: Feel free to adjust the glaze thickness by altering the lemon juice and powdered sugar ratio.
Cookie Size: For mini cookies, reduce the scoop size and adjust baking time accordingly.
Flavor Additions: Consider adding poppy seeds or chia seeds to the dough for added texture.