Almond Flour Lemon Cookies – Soft, Zesty, and Naturally Gluten-Free
These Almond Flour Lemon Cookies are soft, zesty, and naturally gluten-free. Made with wholesome ingredients like almond flour, fresh lemon juice, and zest, they deliver a melt-in-your-mouth texture and bright citrus flavor. Perfect for those avoiding refined flour or seeking a lighter, healthier cookie, this easy recipe is ideal for snacks, dessert, or even gifting.
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Ingredients
2 cups almond flour (blanched, fine-textured)
⅓ cup maple syrup or honey (or ¼ cup granulated sugar for a crisper version)
¼ cup melted unsalted butter (or coconut oil for dairy-free)
1 large egg
1 tbsp fresh lemon zest
2 tbsp fresh lemon juice
½ tsp vanilla extract
¼ tsp baking soda
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, baking soda, and salt.
In a separate bowl, whisk together the melted butter, egg, maple syrup, lemon zest, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until a soft dough forms.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten the tops of the cookies with your fingers or the back of a spoon.
Bake for 10–12 minutes, or until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use fresh lemon zest and juice for the best flavor—bottled juice lacks brightness.
Almond meal is not recommended; it results in heavier, coarse cookies.
For added flair, dust cookies with a little extra lemon zest after baking.
Dough can be frozen for later use; scoop and freeze on a tray, then transfer to a freezer bag.
You can adjust sweetness by increasing or reducing the syrup or sugar by 1–2 tablespoons.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American / Clean Eating
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Almond Flour Lemon Cookies have totally saved my snack game. You know those days when you want something sweet, but flour (gluten and all) just feels too heavy? Yeah, same. These cookies are soft, a little zesty, and surprisingly easy to pull off. The kind of treat you bring to a BBQ, and suddenly everyone wants the recipe. Plus, they’re actually kinda good for you—well, as good as cookies get, anyway.
Why I’m Obsessed with Almond Flour Lemon Cookies
Okay, tiny confession: regular cookies often leave me feeling kinda blah. That’s where almond flour lemon cookies just knock it out of the park. First off, almond flour is way lighter, and I find it gives such a nice nutty backdrop to the cookies. But here’s the real kicker—the lemon. It’s tangy and punchy, but not so tart it hurts your teeth (been there).
Another thing you’ll notice is how tender these cookies turn out. Like, almost cake-like—but still obviously a cookie. Might sound weird, but stay with me. Oh! And there’s this faint vanilla note that comes from using a touch of extract. I swear, people always ask me if I bought them at a five-star restaurant.
One time, I brought these to a family get-together—everyone grabbed two, even my picky uncle who usually only eats “classic” desserts. They’re also naturally gluten free. If you’ve got gluten-sensitive friends, huge win.
| Feature What It Means | |
| Almond Flour | Lighter and nutty flavor |
| Lemon Zest & Juice | Fresh, zippy taste |
| Soft Texture | Melt-in-your-mouth, not crunchy |
Ingredients You’ll Need
Alright, here’s the scoop. Nothing too fancy, I promise. You’ll need almond flour—make sure it’s the finer stuff, not meal. Grab a couple of lemons since you want fresh zest and juice. Can’t do with the bottled stuff, I swear it’s just not right!
A little sugar (or honestly, I’ve done half with honey—it works, but not identical). An egg. Some butter (or ghee or coconut oil if you want it dairy free). Vanilla extract. Bit of baking soda. Oh, and a pinch of salt makes a pretty big difference, so don’t forget it.
Once, I ran out of baking soda and tried baking powder. The cookies fluffed up waaay too much. Still tasty, but not quite the same.
How to Make Almond Flour Lemon Cookies
Making these is totally doable, even if you’re not exactly a whiz in the kitchen. Start by mixing your dry stuff together. Then, blend in the wet bits—melt the butter, crack in the egg, toss in that crazy fresh lemon zest and juice. Pro tip: zest first, juice second!
The dough is sticky, I’m not gonna lie. Scoop it out onto your baking tray (I just use a spoon—and sometimes, my finger does the fixing). Keep your cookies small. They tend to spread a bit in the oven.
Bake about 10-12 minutes. You want pale gold edges, not a deep brown. Trust me, patience pays off. Let ‘em cool before you move them, or else it’s crumb-splosion town.
After they cool, I sometimes dust with a whisper of extra zest (makes ‘em look fancy for literally no effort).
Serving Suggestions
If you’re like me and a little extra, you might:
- Serve them with tea or coffee—it makes the lemon pop even more.
- Stack them up and tie a string for gifts (they look adorable).
- Crush a couple on top of yogurt if you’re feeling wild.
- Dip half in dark chocolate—that’s just decadent.
Common Questions
Do these taste like regular cookies?
Nope. They’ve got a softer texture, more nutty and tangy. Honestly, in a good way—I like them better.
Can I freeze the dough?
Oh for sure. Just scoop onto a tray, freeze ’til solid, then move to a bag. Bake from frozen, just add an extra minute or two.
Is almond meal the same as almond flour?
Not really. Almond meal is coarser, skins-on. Almond flour is finer. For best results, go flour.
Can I use bottled lemon juice?
Look, you can… but you’ll lose a lot of the zing. Honestly, fresh is way better.
What if I want them sweeter/less sweet?
Easy. Add a spoon more (or less) sugar. These are super forgiving.
“I’ve baked *so* many gluten free cookies, and these are hands-down the best. Perfect for when I need a treat but don’t wanna mess with complicated stuff. The lemon flavor just makes me happy.” — @Sarah_Bakes via my IG DMs
Ready, Set, Get Baking!
Almond flour lemon cookies are the answer when you need a quick, tasty treat that feels a little special. You don’t need fancy equipment or chef skills—just a bowl, a spoon, and a craving for that light, lemony taste. If you want more baking inspo, see these healthy cookie recipes that I’ve tried and loved.
So, what are you waiting for? Go grab those lemons and let’s get baking. You might just find your new favorite cookie (I honestly don’t make any others now).
