Description
Delightful gluten-free almond flour lemon cookies that are naturally sweetened with honey or maple syrup and infused with fresh lemon zest and juice. These soft, tangy treats are easy to make, perfect for a healthy snack or a light dessert, and suitable for gluten-free and vegan diets when using maple syrup.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
Wet Ingredients
- 1/4 cup honey (or maple syrup for a vegan option)
- 1/4 cup coconut oil, melted
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a bowl, whisk together the honey (or maple syrup), melted coconut oil, lemon zest, fresh lemon juice, and vanilla extract until you get a smooth and well-combined mixture.
- Combine Dry Ingredients: Add the almond flour and baking soda into the wet mixture. Stir until a soft dough forms, ensuring all ingredients are thoroughly incorporated.
- Form Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, and flatten them slightly on the prepared baking sheet to shape the cookies.
- Bake: Place the baking sheet in the oven and bake the cookies for 8-10 minutes or until the edges start to turn a golden color, indicating they are done.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For a vegan version, substitute honey with maple syrup.
- Ensure the coconut oil is melted but not hot to avoid cooking the eggs or altering texture.
- The almond flour dough is delicate; handle gently to maintain cookie shape.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Optional: Add a pinch of salt to balance the sweetness and enhance flavors if desired.
