One of my top recipes is this almond flour chocolate chip cookie recipe – a soft-baked, melt-in-your-mouth gem of a cookie that is surprisingly gluten-free, dairy-free, relatively low in sugar, and ridiculously easy to whip up. It’s a fave in our family, and I’ve been wanting to create a lemon variation for awhile.
These gluten-free lemon cookies are the perfect cookie for spring – bring on Easter, Mother’s Day, or just your sunny day citrussy cookie craving.
If you’ve ever baked lemon-flavored goodies before, you undoubtedly know it can be tough to get the lemon flavor to shine through. These cookies make use of zest, lemon extract, and juice (in the glaze) for a nice lemony pow. The cookie itself has more subtle lemon flavor, but that seriously zingy glaze on top is what really makes it happen.
Together they make for a pretty darn glorious lemon cookie situation – soft, sweet, and melt-in-your mouth goodness.
These cookies come together so, so easily – so much easier than traditional cookies.
Simply melt some coconut oil and mix it in with the sugar, lemon zest, lemon extract, and eggs. Then stir in the almond flour, baking powder, and salt.
One bowl. So easy.
Scoop out the dough, press down a bit with your fingers, and bake.
Once they’ve cooled, dip the cookies in your lemon glaze and let it harden.
Good to go!
If you’ve been looking for the ultimate gluten-free lemon cookie recipe that’s dairy-free too, I hope you feel the same way I do about these lemon cookies – my search stops here!
Glazed Soft-Baked Almond Flour Lemon Cookies
- 1/4 cup coconut oil (melted)
- 1/2 cup granulated sugar
- 2 tablespoons lemon zest from one large organic lemon (you'll juice the lemon for the glaze)
- 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)
- 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 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 salt. Stir well until combined.
- Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
- 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, 8-10 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.