Soft Almond Flour Lemon Cookies

If you ask me, almond flour cookies with bright lemon flavor are a match made in heaven.

These naturally gluten-free treats have a soft, tender center and slightly crispy edges that make them impossible to resist. Fresh lemon zest and juice give them a sunny, citrus twist that’s not too sweet.

They come together quickly with just a handful of simple ingredients you might already have in your pantry. A touch of vanilla extract and a light dusting of powdered sugar on top bring all the flavors together perfectly.

It’s a foolproof recipe that works great for afternoon snacks or casual get-togethers, especially when you’re craving something light and lemony.

What Kind of Almond Flour Should I Use?

For these lemon cookies, you’ll want to use blanched almond flour rather than almond meal – there’s actually a big difference between the two. Blanched almond flour is made from almonds that have had their skins removed and is ground much more finely, which gives you that perfect cookie texture we’re looking for. Regular almond meal, which includes the skins and has a coarser texture, will make your cookies more dense and grainy. When shopping, look for packages specifically labeled as “fine” or “super-fine” almond flour – brands like Bob’s Red Mill or Anthony’s are good options. Just make sure to give your flour a quick sift before measuring to break up any clumps that might have formed during storage.

Options for Substitutions

These cookies are great for special diets, and you’ve got some flexibility with the ingredients:

• Almond flour: This is the main ingredient and works best for texture, but you can try other nut flours like cashew or hazelnut flour. Coconut flour won’t work as a direct substitute since it absorbs much more liquid.
• Coconut oil: You can swap this with melted butter or ghee in equal amounts. For a different plant-based option, try melted vegan butter.
• Maple syrup: Honey works great as a substitute, though it will add its own flavor. Agave nectar is another good option, using the same amount.
• Powdered sugar substitute: Regular powdered sugar works fine if you’re not watching sugar intake. You can also make your own by blending granulated sweetener in a food processor until powdery.
• Lemon essence: If you don’t have lemon essence, double the amount of lemon zest and add an extra teaspoon of lemon juice to get that nice citrus kick.

Watch Out for These Mistakes While Baking

The biggest challenge when making almond flour cookies is getting the texture right – these cookies can turn out too crumbly if you pack the almond flour too tightly when measuring, so remember to spoon it into your measuring cup and level it off gently. When mixing the dough, avoid overworking it as this can release too much oil from the almonds and make your cookies greasy – mix just until the ingredients are well combined. Another common mistake is not letting the cookies cool completely on the baking sheet before moving them, as they’re quite delicate when warm and can break easily. For the best results, keep an eye on them during the last few minutes of baking since almond flour can go from perfectly golden to burnt quickly, and remember that they’ll continue firming up as they cool.

What to Serve With Lemon Cookies?

These light and citrusy cookies are perfect for afternoon tea or coffee time! I love serving them alongside a hot cup of Earl Grey tea, which has subtle bergamot notes that complement the lemon flavors beautifully. For a refreshing summer treat, try pairing them with some fresh berries on the side – strawberries and raspberries work especially well with the bright lemon taste. You can also serve these cookies with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling extra indulgent, letting the cookies’ zesty flavor shine against the creamy backdrop.

Storage Instructions

Keep Fresh: These lemon cookies stay perfectly fresh in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to keep them from sticking together. If your kitchen is particularly warm, you can pop them in the fridge where they’ll stay good for about a week.

Freeze: Want to save some for later? These cookies freeze really well! Just place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. It’s like having a little stash of sunshine waiting for you whenever you need a treat!

Make Ahead: You can prepare the cookie dough up to 24 hours in advance and keep it wrapped in the fridge. When you’re ready to bake, just let the dough sit at room temperature for about 15 minutes so it’s easier to work with. The glaze is best made fresh though, right when you need it.

Preparation Time	15-20 minutes
Cooking Time	14-18 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• 2 cups finely ground almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons coconut oil, melted
• 3 tablespoons maple syrup
• 2 tablespoons lemon juice
• 1 tablespoon lemon peel
• 1 teaspoon vanilla essence
• 1 teaspoon lemon essence
• 1/2 cup powdered sugar substitute
• 1 tablespoon lemon juice
• 1 teaspoon lemon peel
• 1/4 cup powdered sugar substitute

Step 1: Prepare the Baking Environment

Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper.

Set the prepared sheet aside for later use as you mix your cookie dough.

Step 2: Make the Cookie Dough

In a large mixing bowl, combine the following ingredients: almond flour, melted coconut oil, maple syrup, baking soda, salt, lemon juice, lemon zest, vanilla extract, and lemon extract.

Use a spatula to stir the ingredients until they form a cohesive cookie dough batter.

It should be soft and sticky yet manageable enough to roll into a ball without being wet or runny.

If the dough is too wet, gradually incorporate more almond flour, one tablespoon at a time, until you reach the desired consistency.

Step 3: Shape the Cookies

Rub your hands with coconut oil to prevent sticking, then scoop out 2 tablespoons of cookie dough and roll it between your hands to form a ball.

Place each ball onto the prepared baking tray.

Optionally, roll the dough balls in powdered sugar for an extra layer of sweetness and a crinkly appearance, or save this step for later if you prefer to glaze them after baking.

Allow a thumb’s width space between each cookie ball to flatten them without touching each other.

Step 4: Bake the Cookies

Gently press each lemon cookie ball to flatten them slightly.

Do not worry if the sides crack a little; this is normal.

Bake the cookies for 14 to 18 minutes or until their sides are slightly golden brown.

They will remain soft right out of the oven, which is to be expected.

Allow the cookies to cool on the cookie sheet for about 10 minutes.

Step 5: Cool and Glaze the Cookies

After the initial cooling period, carefully slide a spatula under each cookie to transfer them onto a cooling rack to cool completely.

While waiting, combine powdered sugar, lemon juice, and lemon zest to form the glaze.

Once the cookies have cooled, drizzle about 2 teaspoons of lemon glaze over each cookie.

Transfer the glazed cookies to the refrigerator for approximately 2 hours to allow the glaze to set properly.

Step 6: Store and Enjoy

Once the glaze has set, store your cookies in a dry, sealed container to maintain their texture and flavor.

They should remain fresh for up to 4 days.

Be cautious of storing them in humid conditions or the refrigerator, as they may become sticky.

Enjoy your zesty, lemony cookies!