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
- Parchment Paper
- Baking Sheet
- Glass Mixing Bowls
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
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