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!
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.