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.
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🍴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
🍴Step by Step Instructions
Making the cookie 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. (I prefer using a whisk!)
- 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.
- Slowly start to add the dry mixture into the wet mixture. (Scrape down the edges as needed.) Blend until fully combined.
Chill your dough!
- 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.
- 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!
- 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
- 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.
- 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
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
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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I was wondering around how many calories you think each cookie is?
I can’t believe they’re gluten free!! Soo good!
I added extra lemon zest and used stevia for the sweetener. Turned out yummy!
What would the change in ratio if you wanted to substitute gluten free flour and not almond flour?
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!
I added extra lemon zest and used stevia for the sweetener. Turned out yummy!
You can never have too much lemon zest! haha So glad you enjoyed them. (:
Do you think you could use cookie cutters with this dough? Would it hold the shape ok?
Love this recipe! mine turned out so great 🙂
So happy to hear that!! xo Mariah
Can you use regular cane sugar instead of coconut sugar?
Yes! Any granulated sugar will work. (: Let me know if you try!
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!
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! (:
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!
Glad you liked them!!