These Paleo Lemon Cookies are so soft and delicious! 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!
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🍴Ingredient Notes
- Almond Flour - I have not tested this recipe with any other flour, and I do not recommend it. Make sure you use almond flour and not almond meal!
- Coconut Sugar - Sub with Lakanto Golden Monkfruit for a sugar-free alternative.
- Egg - I have not tested this recipe with an egg replacement, and I would not recommend it.
- Fresh Lemon Juice & Lemon Zest - Fresh squeezed is best! You'll need about one medium sized lemon for this recipe.
- Melted Coconut Oil - Coconut oil is one of my favorite dairy-free alternatives! I have not tested this recipe with butter or ghee, but I'm sure it would work!
🍴Step by Step Instructions
Cookie Dough
- In a small mixing bowl add the almond flour, salt, and baking soda. Use a whisk or fork to blend until fully combined.
- In a separate bowl add the coconut sugar, lemon zest, lemon juice, coconut oil, egg, and vanilla extract. Blend until fully combined.
- Fold the dry mixture into the wet mixture until all of the flour is absorbed. Press into a dough ball and cover the bowl. Place in the refrigerator to chill for 1 hour.
- Then roll the dough into small balls. (It should make 12 medium sized cookies.)
Baking
- To bake, roll the dough into small balls and place on a parchment paper lined baking sheet. Press each dough ball down into a disk. (It should make 12 medium sized cookies.)
- 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.
- Remove the cookies from the oven and let them sit on the baking pan for about 1-2 minutes. Then transfer to a cooling rack.
Helpful Baking Tips:
- When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they're laid out, press down to flatten them into about ¼ inch thick circles.
- You can make the cookies whatever size you want, but just know that they will not expand too much in the oven! You'll know they're done when the bottom is golden brown.
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your egg!)
- If you forgot to leave your egg out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- When measuring the almond flour, use the scoop and shake method. Scoop the flour, and use a knife to scrape off the excess. Do NOT pack the flour.
Frequently Asked Questions
What kind of almond flour do you use for this recipe?
I use a finely ground blanched almond flour. Almond meal will not work the same as it has more of a grainy texture. My personal favorites are Bob's Red Mill, and Blue Diamond.
Can I use a sugar alternative to make them keto?
Yes, I have tested this recipe with Lakanto Monkfruit, and it still works out great! I actually prefer using a mix of coconut sugar and monkfruit to cut down on the sugar content. Keep in mind, the nutrition facts have been calculated with coconut sugar.
Lemon Glaze
For the glaze, just mix together about ¼ cup of powdered sugar and a little lemon juice until you reach your desired consistency. Use a spoon or whisk to blend together.
How to store leftovers
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 lemon recipes!
- Gluten Free Lemon Poppy Seed Bread
- Gluten-Free Lemon Cake with Strawberry Frosting
- Lemon Blueberry Thumbprint Cookies (Paleo)
- Paleo Strawberry Lemon Biscuits
After you make these Paleo Lemon Cookies, make sure to leave a comment & rate the recipe!
Recipe
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!
Equipment
- Baking Sheet
Ingredients
Wet Ingredients
- ⅓ Cup Coconut Sugar Or Lakanto Golden Monkfruit!
- 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
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the Dough
- In a small mixing bowl add the almond flour, salt, and baking soda. Use a whisk or fork to blend until fully combined.
- In a separate bowl add the coconut sugar, lemon zest, lemon juice, coconut oil, egg, and vanilla extract. Blend until fully combined.
- Fold the dry mixture into the wet mixture until all of the flour is absorbed. Press into a dough ball and cover the bowl. Place in the refrigerator to chill for 1 hour.
Baking the Cookies
- To bake, roll the dough into small balls and place on a parchment paper lined baking sheet. Press each dough ball down into a disk. (It should make 12 medium sized cookies.)
- 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.
- Remove the cookies from the oven and let them sit on the baking pan for about 1-2 minutes. Then transfer to a cooling rack.
Notes
Frequently Asked Questions
What kind of almond flour do you use for this recipe?I use a finely ground blanched almond flour. Almond meal will not work the same as it has more of a grainy texture. My personal favorites are Bob's Red Mill, and Blue Diamond. Can I use a sugar alternative to make them keto?
Yes, I have tested this recipe with Lakanto Monkfruit, and it still works out great! I actually prefer using a mix of coconut sugar and monkfruit to cut down on the sugar content. Keep in mind, the nutrition facts have been calculated with coconut sugar.
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! *See full post above for helpful tips & process pictures.Nutrition
Serving: 1gCalories: 157kcalCarbohydrates: 8gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 14mgSodium: 82mgPotassium: 5mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
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Britt
I was wondering around how many calories you think each cookie is?
Mel
I can’t believe they’re gluten free!! Soo good!
Renee Murphy
I added extra lemon zest and used stevia for the sweetener. Turned out yummy!
Kimberly
What would the change in ratio if you wanted to substitute gluten free flour and not almond flour?
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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!
Renee
I added extra lemon zest and used stevia for the sweetener. Turned out yummy!
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You can never have too much lemon zest! haha So glad you enjoyed them. (:
Jessica
Do you think you could use cookie cutters with this dough? Would it hold the shape ok?
Ellie
Love this recipe! mine turned out so great 🙂
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So happy to hear that!! xo Mariah
Miley
Can you use regular cane sugar instead of coconut sugar?
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Yes! Any granulated sugar will work. (: Let me know if you try!
Kasia
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!
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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! (:
Nikole Woznicki
They were good. I'm still getting used to the healthier sugars and flours. They reminded more of a scone consistency, (which I like). I'll def be making them again. Just the right amount of lemon flavor, and the hubs liked them too!
Mariah Mandile
Glad you liked them!!
Isla
Is the glaze included in the nutrition facts?
Christina
Could I use regular olive oil instead of coconut oil? I don’t have any on hand unfortunately
Mariah Mandile
Hi! I haven't tested the recipe with olive oil, but it might work. They will probably spread a little more than with the coconut oil. Let me know if you give it a try!