Delicious Sugar Free Lemon Cookies

Growing up, I thought sugar-filled treats were the only way to enjoy homemade cookies. That’s just how we did things at our house – measuring cups of white sugar for every batch. When my neighbor brought over sugar-free lemon cookies one afternoon, I couldn’t believe they weren’t made the traditional way.

Turns out, I had been stuck in my old baking habits. These sugar-free lemon cookies prove you don’t need regular sugar to make something truly good. They’re perfect for anyone watching their sugar intake, and honestly, my kids can’t even tell the difference. Sometimes the best recipes come from breaking away from what we’ve always known.

What Kind of Almond Flour Should I Use?

For these lemon cookies, blanched almond flour is definitely the way to go – and you’ll notice it’s specifically called for in the recipe. Regular almond meal or natural almond flour (made from almonds with their skins still on) will give you a speckled, denser cookie with a coarser texture. The finer texture of blanched almond flour creates a more delicate, tender cookie that’s closer to traditional wheat flour cookies. When shopping, look for labels that say “super-fine” or “finely ground” blanched almond flour – brands like Bob’s Red Mill or Anthony’s are good options. Just make sure to give your flour a quick sift if you notice any clumps, as this will help ensure your cookies turn out nice and smooth.

Options for Substitutions

Making these sugar-free cookies and need some substitutions? Here’s what you can swap:

• Sugar substitute: You can use any granulated sugar substitute like monk fruit, erythritol, or allulose. Just keep in mind that some are sweeter than others – you might need to adjust the amount. Stevia may change the texture, so it’s not the best choice here.
• Almond flour: While almond flour is key for keeping these cookies low-carb, you can use other nut flours like hazelnut or macadamia. Coconut flour won’t work as a direct substitute since it absorbs much more liquid – stick to nut flours for best results.
• Butter: Need a dairy-free option? Try using coconut oil (in solid form) or dairy-free butter substitutes. Just make sure they’re at room temperature before using.
• Lemon juice and zest: Fresh is best, but in a pinch, you can use bottled lemon juice (reduce to 1½ tablespoons as it’s more concentrated). For the zest, you could use 1 teaspoon of lemon extract, though the flavor won’t be quite the same.
• Egg: For egg allergies, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes). The texture might be slightly different but still good!

Watch Out for These Mistakes While Baking

The biggest challenge when making sugar-free lemon cookies is getting the right texture – many bakers make the mistake of overworking the dough, which can lead to dense, tough cookies instead of the light, tender texture we’re after.

Since almond flour behaves differently than regular flour, be careful not to overbake these cookies – they should come out of the oven when they’re still slightly soft in the center, as they’ll continue to firm up while cooling on the baking sheet.

When measuring almond flour, avoid packing it into the measuring cup like you might with regular flour – instead, spoon it in gently and level it off with a knife for the perfect amount.

For the best lemon flavor, make sure to use fresh lemon juice (not bottled) and zest your lemons before juicing them – but be careful to only grate the yellow part of the peel, as the white pith underneath will add unwanted bitterness to your cookies.

What to Serve With Sugar Free Lemon Cookies?

These light and citrusy cookies pair perfectly with your favorite hot or cold drinks! A cup of afternoon tea is my go-to choice – I especially love chamomile or Earl Grey since they complement the lemon flavor so nicely. For coffee lovers, these cookies taste great alongside an iced coffee or cold brew, especially during warmer months. You can also serve them with a glass of cold almond milk or a sugar-free lemonade for a refreshing double-dose of lemon flavor that won’t spike your blood sugar.

Storage Instructions

Keep Fresh: These sugar-free lemon cookies stay 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 prevent them from sticking together. You can also pop them in the fridge if you prefer them to last a bit longer – they’ll keep for about a week.

Freeze: These cookies are perfect for freezing! Once they’re completely cooled, place them in a freezer-safe container with parchment paper between layers. They’ll stay good for up to 3 months. It’s so nice having a stash of these ready whenever a cookie craving hits!

Thaw: When you’re ready to enjoy your frozen cookies, just take out what you need and let them thaw at room temperature for about 30 minutes. They’ll taste just as fresh as the day you made them! If you like them slightly warm, give them a quick 10-second zap in the microwave.

Preparation Time	10-15 minutes
Cooking Time	8-12 minutes
Total Time	18-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 16-20 g
• Fat: 70-80 g
• Carbohydrates: 30-35 g

Ingredients

• 6 tablespoons softened unsalted butter
• 1/3 cup sugar substitute
• 1 egg
• 2 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons lemon zest
• 2 1/2 cups almond flour (blanched)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Step 1: Preheat the Oven and Prepare Ingredients

Preheat your oven to 350°F (175°C).

Gather all your ingredients so that they are ready to use.

This will make the process more efficient and enjoyable.

Step 2: Cream the Butter and Sweetener

In a mixing bowl, use a stand or hand mixer to cream the butter and sweetener on medium speed for about 2 minutes.

This step ensures that the sweetener is fully integrated with the butter, leading to a smooth and consistent batter.

Step 3: Add Wet Ingredients and Blend

Add the egg, lemon zest, and lemon juice to the creamed mixture.

Blend on low speed for 30 seconds to combine, then increase the speed to medium and continue blending for a couple of minutes until the mixture is light and fluffy.

Be sure to scrape down the sides of the bowl as needed to ensure even mixing.

Step 4: Incorporate Dry Ingredients

Add half of the almond flour to the bowl and beat until just combined.

Then, add the remaining almond flour, along with the salt and baking soda, and continue beating until the dough forms.

Ensure the ingredients are thoroughly mixed.

Step 5: Shape the Cookies

Line a sheet pan or cookie sheet with a silicone baking mat.

This will prevent the cookies from over-browning.

Form the dough into balls using about 1 1/2 – 2 tablespoons for each cookie, or use a cookie scoop for consistent sizing.

Flatten the tops with your hands or a spoon to help them bake evenly.

Step 6: Bake and Cool the Cookies

Bake the cookies for 8-12 minutes or until they are golden brown.

Keep an eye on them; they should appear really soft but golden at the edges and on the bottom when ready.

If they look firm in the oven, they may overbake and result in burnt cookies.

Mine were perfect at 10 minutes.

Step 7: Cool and Serve

Remove the cookies from the oven and let them cool on the silicone baking mat and cookie sheet for 5 minutes before transferring them to a cooling rack.

It’s important to let them firm up a bit before moving them to prevent crumbling.

Allow them to cool completely on the rack before serving.

Enjoy your delightful lemon cookies!