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    Home » Soft Paleo Lemon Cookies

    Soft Paleo Lemon Cookies

    February 1, 2021 by [email protected] 16 Comments

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    These Soft Paleo Lemon Cookies are one of my favorite recipes on the blog! You only need a few simple ingredients, and about ten minutes of prep time! They have an almond flour base which makes them naturally gluten-free, and they're also dairy-free thanks to coconut oil! Plus you can easily swap the coconut sugar for Lakanto Monkfruit if you're on a low sugar diet, or Keto.

    Soft paleo lemon cookies cooling on metal rack.
    Jump to:
    • 🍴Recipe Ingredients
    • Helpful Baking Tools
    • 🍴Step by Step Instructions
    • Helpful Baking Tip
    • How to make this recipe keto friendly
    • How to store leftover Cookies
    • Shop this recipe -
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    🍴Recipe Ingredients

    • Almond Flour - I have not tested this recipe with any other flour. Make sure you use almond flour and not almond meal!
    • Coconut Sugar
    • Baking Soda
    • Salt
    • Egg - I have not tested with a flax egg, but it would probably work!
    • Fresh Lemon Juice
    • Lemon Zest
    • Melted Coconut Oil - You can also sub with butter.
    • Vanilla Extract

    Helpful Baking Tools

    • Handheld Grater
    • KitchenAid Mixer
    • Hand Mixer
    • Mixing Bowls
    • Handheld Juicer
    • Large Whisk
    • Spatula

    🍴Step by Step Instructions

    Making the cookie dough

    1. In a small mixing bowl add your almond flour, coconut sugar, salt, and baking soda. Use a whisk or fork to blend until fully combined. (I prefer using a whisk!)
    2. Next add your lemon zest, lemon juice, *melted* coconut oil, egg, and vanilla to a larger mixing bowl. (Or your stand mixer if you're using that.) Blend until fully combined. Make sure to scrape down edges if needed.
    3. Slowly start to add the dry mixture into the wet mixture. (Scrape down the edges as needed.) Blend until fully combined.

    Chill your dough!

    1. Cover the mixture and place in the fridge for 90 minutes. This part is KEY for the batter to set! It should be a firm dough ball when you take it out of the fridge.
    2. Once the 90 minutes has passed, roll your dough into one inch balls. (It should make 12 medium sized cookies.) You can also make smaller cookies if you want more!
    3. Line your balls up on the baking sheet with a few inches of space between them. Next, use your fingers to press them down into round cookies - about a ¼ inch high. (The cookies won't expand too much while they bake.)

    Baking

    1. Bake at 325 degrees for 10-12 minutes depending on how big you made them. If the bottom is golden brown, and the top starts to have small cracks you'll know they are ready.
    2. Once you remove them from the oven, let them sit on the baking sheet for about 1-2 minutes. Then remove and place them on a metal cooling rack. (They're best stored in the refrigerator.)

    Helpful Baking Tip

    If you're using coconut oil, make sure it's melted completely, I usually microwave mine for about 20 seconds, then let it sit out. That allows it to melt without too much heat. If you're using butter, it doesn't need to be completely liquid, but make sure it's mostly melted.

    How to make this recipe keto friendly

    I have tested these cookies with using a mix of Lakanto Monkfruit + Coconut Sugar. They come out great still! I have not tested them with using a full ⅓ cup of Monkfruit, but I'm sure they would work! I prefer the "golden" mixture vs. the traditional white mixture.

    How to store leftover Cookies

    I have a feeling it's unlikely there will be many leftovers, but I find that they are best when stored in a glass container in the fridge. If you make a double batch, you can store extra dough in the freezer or even extra cookies!

    More cookie recipes!

    • Almond Flour Chocolate Chip Cookies
    • Healthy Pumpkin Cookies
    • Strawberry Lemon Biscuits
    • Gluten-Free Chocolate Peppermint Cookies (Paleo)
    • Paleo Peach Thumbprint Cookies
    • Paleo Sugar Cookies
    • Gluten-Free Lemon Cake with Strawberry Frosting

    Soft Paleo Lemon Cookies

    These are the best SOFT and FLUFFY Lemon Cookies! They're easy to make, and full of simple healthy ingredients! They're gluten-free, dairy-free, and can be made sugar-free!
    5 from 5 votes
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    Prep Time 20 mins
    Cook Time 10 mins
    Refrigerate 1 hr
    Total Time 1 hr 30 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12
    Calories 157 kcal

    Equipment

    • Stand Mixer or Hand Mixer
    • Mixing Bowl
    • Spatula
    • Whisk or Fork

    Ingredients
      

    Wet Ingredients

    • 1 Egg
    • 2 Tablespoons Lemon Juice
    • 1 Tablespoon Lemon Zest
    • 3 Tablespoons Coconut Oil, Melted
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • 2 Cups Almond Flour
    • ⅓ Cup Coconut Sugar
    • ¼ Teaspoon Salt
    • ¼ Teaspoon Baking Soda

    Instructions
     

    Making the Dough

    • In a small mixing bowl add your almond flour, coconut sugar, salt, and baking soda. Use a whisk or fork to blend until fully combined.
    • Next add your lemon zest, lemon juice, coconut oil, egg, and vanilla to a larger mixing bowl. (Or to you stand mixer if you're using that.) Blend until fully combined.
    • Slowly start to add the dry mixture into the wet mixture. (Scrape down the edges.) Blend until fully combined.
    • Cover the mixture and place in the fridge for 90 minutes. This part is KEY!
    • Once the 90 minutes has passed, roll your dough into one inch balls. (It should make 12 medium sized cookies.)

    Baking the Cookies

    • Line your balls up on the baking sheet with a few inches of space between them. Then use your fingers to press them down into round cookies - about a ¼ inch high. (They won't expand too much while they bake.)
    • Bake at 325 degrees for 10-12 minutes. You'll know they're ready when the bottom is golden brown, and the top starts to have small cracks.
    • Once you remove them from the oven, let them sit on the baking pan for about 1-2 minutes. Then remove and place them on a metal cooling rack. (They're best stored in the refrigerator.)

    Notes

    How to make this recipe Keto Friendly

    I have tested these cookies with using a mix of Lakanto Monkfruit + Coconut Sugar. They come out great still! I have not tested them with using a full ⅓ cup of Monkfruit, but I’m sure they would work! I prefer the “golden” mixture vs. the traditional white mixture.

    How to store leftover cookies

    I have a feeling it’s unlikely there will be many leftovers, but I find that they are best when stored in a glass container in the fridge. If you make a double batch, you can store extra dough in the freezer or even extra cookies!

    Nutrition

    Serving: 12gCalories: 157kcalCarbohydrates: 8gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 14mgSodium: 82mgPotassium: 5mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 2mgCalcium: 41mgIron: 1mg
    Keywords almond flour cookies, easy lemon cookies, gluten-free lemon cookies, healthy lemon cookies, lemon cookies, paleo lemon cookies, soft lemon cookies
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    After you make these Soft Paleo Lemon Cookies, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah

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    Reader Interactions

    Comments

    1. Britt

      April 07, 2020 at 10:46 pm

      I was wondering around how many calories you think each cookie is?

      Reply
    2. Mel

      October 06, 2020 at 10:41 am

      5 stars
      I can’t believe they’re gluten free!! Soo good!

      Reply
      • Renee Murphy

        March 06, 2021 at 11:32 pm

        5 stars
        I added extra lemon zest and used stevia for the sweetener. Turned out yummy!

        Reply
    3. Kimberly

      October 13, 2020 at 3:19 pm

      What would the change in ratio if you wanted to substitute gluten free flour and not almond flour?

      Reply
      • [email protected]

        October 15, 2020 at 9:49 am

        I would try 1 + 1/2 cups of gluten-free flour! It's usually more absorbent.. but if the dough doesn't thicken up you could add more!

        Reply
        • Renee

          March 06, 2021 at 11:32 pm

          5 stars
          I added extra lemon zest and used stevia for the sweetener. Turned out yummy!

          Reply
          • [email protected]

            March 08, 2021 at 9:08 am

            You can never have too much lemon zest! haha So glad you enjoyed them. (:

            Reply
    4. Jessica

      October 21, 2020 at 3:40 pm

      Do you think you could use cookie cutters with this dough? Would it hold the shape ok?

      Reply
    5. Ellie

      February 10, 2021 at 3:32 pm

      5 stars
      Love this recipe! mine turned out so great 🙂

      Reply
      • [email protected]

        February 15, 2021 at 2:22 pm

        So happy to hear that!! xo Mariah

        Reply
    6. Miley

      March 06, 2021 at 8:34 pm

      Can you use regular cane sugar instead of coconut sugar?

      Reply
      • [email protected]

        March 08, 2021 at 9:09 am

        Yes! Any granulated sugar will work. (: Let me know if you try!

        Reply
    7. Kasia

      March 18, 2021 at 8:13 pm

      5 stars
      My favourite cookie recipe to date! Everyone in my family loves them. I usually triple the recipe, and sub the coconut sugar for a 1/2 cup of monkfruit sweetner and they’re great! I also like to add in some poppy seeds or top them with a few frozen blueberries before baking to change things up. Highly recommend!

      Reply
      • [email protected]

        March 19, 2021 at 1:04 pm

        You just made my day!! So glad you've been enjoying them. I'll have to try with poppy seeds - just got some in the mail today! (:

        Reply

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach & self taught foodie based in Connecticut. I love all things gut health, clean living, and have a slight obsession with my instant pot. Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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