Description
These Gluten-Free Almond Flour Lemon Cookies are light, zesty, and naturally sweetened, perfect for a healthy treat. Made with almond flour, coconut oil, and fresh lemon juice, they offer a delightful citrus flavor while being free from gluten and refined sugars. Ideal for those seeking a wholesome, vegan-friendly snack option.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
Wet Ingredients
- 1/4 cup honey (or maple syrup for a vegan option)
- 1/4 cup coconut oil, melted
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix wet ingredients: In a bowl, whisk together the honey or maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: Stir the almond flour and baking soda into the wet mixture until a soft dough forms, ensuring everything is evenly incorporated without overmixing.
- Shape cookies: Scoop tablespoon-sized portions of the dough, roll each into a ball, then flatten them gently on the prepared baking sheet to form cookie shapes.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are lightly golden and the centers have set.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a vegan version, substitute honey with pure maple syrup.
- Ensure the coconut oil is melted but not hot to avoid cooking the eggs if used.
- You can store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- If desired, add a pinch of salt to balance sweetness and enhance flavors.
- Lemon zest provides the citrus aroma; make sure to zest only the yellow outer skin to avoid bitterness.
