Gluten-Free Lemon Cookies

These gluten-free lemon cookies come together in one bowl and require only a few ingredients to make. They are dairy-free, egg-free, refined-sugar-free, and are the perfect sweet treat!

Almond flour is a great gluten-free alternative to all-purpose flour. The almond flour gives these cookies a nice subtle nutty flavor with natural moistness from the nuts. They are soft and chewy when baked and a treat your little ones are sure to love!

Table of Contents

WHAT YOU’LL NEED

Here is what you’ll need to make these gluten-free lemon cookies:

Almond Flour: The base ingredient for these cookies. I always use the Kirkland brand blanched almond flour!
Mild Tasting Oil: Melted coconut oil or extra light-tasting olive oil work best for these cookies.
Maple Syrup: The main source of sweetness for these cookies.
Lemon Juice: For the main lemon flavor in the cookies.
Lemon Skin: For added natural lemon flavor in the cookies.
Baking Powder: Leavening agent to help the cookies rise.

PROCESS

Stir together the almond flour and baking powder until combined.
Add in the oil, maple syrup, lemon juice, and lemon skin and mix until well combined. The dough should come together and be easy to roll and not too sticky.
Scoop out tablespoon-sized portions and roll each portion into a ball.
Press down on the balls to shape them into cookie shapes. Place these cookies on a parchment paper-lined pan.
Bake the cookies at 350 degrees F for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 3 months.

SUBSTITUTIONS

Almond flour: I have not tested out any replacements for the almond flour. The almond flour contains natural oils that add moisture to the cookies.
Oil: Melted coconut oil and extra light-tasting olive oil work best for these cookies, but any type of mild-tasting oil can be used as well.

RECIPE NOTES

Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
Do not bake the cookies for more than 15 mins. They may appear light-colored but they will darken as they cool.
These cookies are soft and chewy in texture and easy for little ones to eat.
Feel free to top the cookies with fun toppings for an extra fun treat! I love to top these cookies with some yogurt and a few sprinkles of lemon zest.