Healthy Lemon Cookies
A soft, bright lemon cookie made with almond flour, coconut oil, maple syrup, lemon juice, and zest. The dough rolls easily, bakes into tender cookies that stay soft, and finishes with a fresh lemon glaze that sets after chilling.
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Ingredients
- 2 cups almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp coconut oil (melted)
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat. Set aside.
- In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking soda, salt, lemon juice, lemon zest, vanilla extract, and lemon extract.
- Stir with a spatula to form the cookie dough batter. It should be soft and sticky but easy to roll into a cookie ball, not wet or runny. If it is too wet, add more almond flour 1 tablespoon at a time.
- To shape the cookies, first, rub your hands with coconut oil, then scoop out 2 tablespoons of cookie dough and roll between your hands to form a ball.
- Place each cookie dough ball on the prepared baking tray or roll each ball into powdered sugar to boost their sweetness and create a lemon crinkle look. You can skip this step if you prefer adding lemon glazing. Leave a 1-thumb space between each. They don’t expand in the oven, but you need space to flatten the cookies without touching each other.
- Press each lemon cookie ball gently to flatten slightly, the sides of the cookie may crack slightly, and that’s ok.
- Bake for 14-18 minutes or until the sides of the cookies are slightly golden brown. They will be soft when you take them out of the oven, and that’s fine.
- Cool 10 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.
- Glaze: Combine powdered sugar, lemon juice, and lemon zest. When your cookies are cold, drizzle 2 teaspoons of glazing on each cookie. Place the cookies in the fridge for 2 hours to set the glazing.
- Store in a dry place in a sealed box for up to 4 days. They can get sticky if stored in a humid place or in the fridge.
Nutrition
Calories: 239kcalCarbohydrates: 20gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 96mgPotassium: 22mgFiber: 3gSugar: 15gVitamin A: 1IUVitamin C: 3mgCalcium: 61mgIron: 1mg
Nutritional information is an estimate and may vary based on ingredients and preparation.