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Gluten-Free Almond Flour Lemon Cookies Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten-Free Almond Flour Lemon Cookies are a delightful, light treat perfect for those seeking a naturally sweetened, grain-free dessert. Bursting with fresh lemon zest and juice, these tender cookies combine the nutty richness of almond flour with the subtle sweetness of honey or maple syrup, making them a refreshing and wholesome 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

  1. Preheat Oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together honey (or maple syrup), melted coconut oil, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Gradually stir the almond flour and baking soda into the wet mixture, mixing until a soft, cohesive dough forms that is ready to be shaped.
  4. Shape Cookies: Scoop tablespoon-sized portions of the dough, roll them into balls, then flatten each ball slightly on the prepared baking sheet to form cookie shapes.
  5. Bake: Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges turn golden brown, signaling they are cooked through.
  6. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.

Notes

  • You can substitute honey with maple syrup to make these cookies vegan-friendly.
  • Ensure coconut oil is melted but not hot to avoid affecting the texture of the dough.
  • Do not overbake, as almond flour cookies can become dry if left too long in the oven.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • For extra texture, consider adding chopped nuts or lemon zest on top before baking.

Find it online: https://slsrecipes.com/gluten-free-almond-flour-lemon-cookies-recipe-3/