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