Gluten-free Lemon Cookies

5 from 4 votes

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!

Prep Time5

Cook Time8

Total Time15

Course: Snack

Cuisine: American

Servings: small cookies

Author: Lily Payen

Ingredients

1 cup + 2 tbsp almond flour
1 tbsp lemon juice
½ tbsp lemon zest
2 tbsp maple syrup
2 tbsp mild tasting oil melted coconut or extra light tasting olive oil
½ tsp baking powder

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
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.

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.

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