Lemon Almond Flour Cookies
These gluten-free Lemon Almond Flour Cookies are light, airy, and bursting with bright lemon flavor, making them a delicious guilt-free treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups almond flour Look for blanched almond flour for a finer texture.
- 1/4 cup coconut sugar A delightful, lower-glycemic sugar alternative.
- 1/2 teaspoon baking soda For that lovely rise and soft texture.
- 1/4 teaspoon salt Balances the sweetness perfectly.
Wet Ingredients
- 1/4 cup maple syrup Use pure maple syrup for the best flavor.
- 1/4 cup lemon juice Freshly squeezed is best!
- 1 teaspoon lemon zest The zest is where the aromatic oils are.
Optional Glaze
- to taste powdered sugar For drizzling over cooled cookies.
- to taste tablespoon lemon juice For mixing into the glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, coconut sugar, baking soda, and salt, making sure there are no lumps.
- In another bowl, combine the maple syrup, lemon juice, and lemon zest using a whisk until fully blended.
- Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.
- Using a tablespoon, scoop out cookie dough and place onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
Optional Glaze
- For a sweet finishing touch, mix powdered sugar with lemon juice until it reaches your desired consistency and drizzle over the cooled cookies.
Notes
Store in an airtight container at room temperature for up to a week or in the fridge for about 10 days. These cookies freeze beautifully for up to 3 months.