Lemon Almond Flour Cookies

GF VG

These gluten-free lemon cookies are made with almond flour and are bursting with bright, citrus flavor in every bite. They’re soft and chewy and topped with the most delicious lemon glaze for the ultimate treat.

You are in for a treat (literally!) with these lemon almond flour cookies! I know not everyone is a fan of lemon treats but for those of you that are, this recipe is a winner. These cookies are light and fluffy and topped with the most amazing lemon glaze. Can you look at these pictures without having your mouth water? Didn’t think so!

An overhead photo looking at lemon almond flour cookies scattered on a table top. The center cookie has a bite removed.

Why You’ll Love This Recipe

  • This is for all of the lemon lovers out there! These cookies are light and refreshing while still being a comforting baked good.
  • It’s a super straight forward recipe that comes together in no time at all.
  • The lemon glaze is chef’s kiss perfection!
  • These cookies are gluten-free thanks to the almond flour!
Ingredients measured out in bowls to make almond flour lemon cookies: almond flour, cane sugar, vanilla, lemon juice, egg, lemon extract, butter, lemon zest, salt and baking soda.

Ingredients Needed

  • cane sugar – I only tested this with organic cane sugar but you should be able to swap for coconut sugar as well. Just note that the cookies will be a darker color if you use coconut sugar.
  • unsalted butter – helps create light and fluffy cookies. Make sure you’re using room temperature butter for the best results!
  • egg – helps provide structure by keeping the fat and liquid ingredients combined.
  • lemon juice and zest – I recommend using freshly squeezed lemon juice for the best flavor!
  • vanilla extract – a flavor enhancer.
  • lemon extract – adds an extra pop of lemon flavor.
  • almond flour – I used Bob’s Red Mill super fine almond flour, which is blanched almond flour meaning the skin has been removed from the nut prior to grinding into a powder. The end result is a lighter flour that is great for baked goods.
  • baking soda – helps the cookies rise.
  • salt – brings all of the flavors together.
  • lemon glaze – top these cookies with a delicious lemon glaze made from powdered sugar, lemon juice and lemon zest.
Side by side photos of lemon cookie dough balls on a cookie sheet, and then a photo of the lemon cookies baked on the cookie sheet.

How to Make Lemon Almond Flour Cookies

Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy. This usually takes about 2 minutes. Add in the vanilla extract, lemon extract, egg, lemon zest and lemon juice and whisk again until combined.

Add the almond flour, baking soda and salt to the wet ingredients and stir with a spoon until just combined. Make sure you don’t over-mix or the cookies will be super dense. Chill the dough for 1 hour before moving on to the next step!

Scoop 1 Tablespoon of dough and roll into a ball. Place on a baking sheet lined with parchment paper or a silicone mat. Make sure you leave a little room between each cookie as they will spread a bit. Leave the cookies in a ball, don’t press them down or they will spread too much!

Bake at 350ºF for 12-14 minutes or until the edges of the cookies are slightly brown. Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. These cookies are really delicate so it’s important to let them cool on the baking sheet first before transferring or they will break!

tip!
Don't skip chilling the dough – if you don't, the cookies will be too soft and will spread too much during baking and no one likes flat cookies!
Side by side photos: the first is a bowl of lemon juice and powdered sugar, the second is a whisk mixing the ingredients into a smooth glaze.

While the cookies cool, make the lemon glaze by mixing the powdered sugar and lemon juice in a medium bowl. If the glaze is too thick, you can add more lemon juice 1 teaspoon at a time until your desired consistency is reached. The glaze should be somewhat thick. Frost each cookie with the glaze and sprinkle extra lemon zest on top, if preferred. Let the cookies sit for 5 minutes to let the icing set and then enjoy!

An overhead photo looking down at a plate of lemon almond flour cookies.

How to Store Leftovers

After allowing the cookies to cool completely store in an airtight container in the refrigerator for 3-5 days. I like to layer the cookies with pieces of parchment paper so the glaze doesn’t get all over! You can also freeze in a freezer-safe container for longer storage.

A stack of lemon almond flour cookies on a plate.

Substitutions & Notes

Gluten-free – These cookies are gluten-free thanks to the almond flour! I don’t recommend using a different flour in this recipe as it has only been tested with almond flour.

Dairy-free – I haven’t tried this recipe with vegan butter but I’m sure that would work just fine!

Vegan – I haven’t tested this recipe with a flaxseed egg, so let me know in the comments below if you try it!

An overhead photo looking down at a plate of lemon almond flour cookies.

Be sure to check out all of my cookie recipes here on EBF!

Lemon Almond Flour Cookies

3 from 200 votes
These gluten-free lemon cookies are made with almond flour and bursting with bright, citrus flavor in every bite. They're soft and chewy and topped with the most delicious lemon glaze for the ultimate treat.
An overhead photo looking at lemon almond flour cookies scattered on a table top. The center cookie has a bite removed.
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes
Servings 18 cookies

Ingredients

  • ½ cup cane sugar
  • 6 Tablespoons unsalted butter, softened
  • 1 large egg
  • 2 Tablespoons fresh lemon juice, juice from 1 lemon
  • Zest of 1 lemon
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • Zest of 1 lemon , to sprinkle on top (optional)

Instructions
 

  • In a large bowl, cream butter and sugar together until light and fluffy (about 2 minutes) with a hand mixer or standing mixer. Add in vanilla, lemon extract, egg, lemon zest, and lemon juice and whisk again until combined.
    Vanilla, lemon extract, egg, lemon zest, and lemon juice added to a mixing bowl containing creamed butter and sugar.
  • Add almond flour, baking soda and salt to wet ingredients and stir using a spoon until just combined.
    A mixing bowl containing lemon almond flour cookie dough. A spatula rests in the bowl.
  • Chill dough for at least one hour
  • Preheat oven to 350ºF and line baking sheet with parchment paper.
  • Using a Tablespoon scoop the dough, roll into a ball and place onto the baking sheet. Bake for 12-14 minutes until edges are slightly browned.
    A sheet pan with lemon almond flour cookie dough, ready to be baked.
  • Remove from the oven and cool cookies for 5-10 minutes before transferring to a cooling rack. These cookies are very delicate so will break if you transfer them while still hot.
  • While cookies are cooling, make lemon glaze by adding powdered sugar and lemon juice in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with one teaspoon at a time). Glaze should be somewhat thick. Frost each cookie with the lemon glaze. Sprinkle additional lemon zest on top if you prefer.
  • Let cookies sit for about 5 minutes until icing has set and serve.

Nutrition

Serving: 1cookie Calories: 198kcal Carbohydrates: 19g Protein: 4g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Cholesterol: 24mg Sodium: 75mg Potassium: 125mg Fiber: 2g Sugar: 16g
Course: Dessert
Cuisine: American
Keyword: lemon cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    5 comments
    1. Angela Mayfield
      December 12, 2021 AT 11:05 pm

      I I’m doing low carb. Can I can I use allulose
      instead of cane Sugar?

    2. Petra
      December 7, 2021 AT 1:00 pm

      Hi Brittany,
      can the egg be substituted?
      Looks so yummy, want to try this recipe but can’t tolerate eggs.
      Thanks
      Petra

      1. Brittany Mullins
        December 7, 2021 AT 2:08 pm

        Hey Petra,
        I haven’t tried this recipe with a flax egg so I’m not sure how it would turn out. Let me know if you try it! 🙂

    3. Vernita
      December 6, 2021 AT 9:11 am

      Do you think this could be done with limes too? I live in Costa Rica, no lemons here.
      These look delish!!

      1. Brittany Mullins
        December 8, 2021 AT 2:48 pm

        Hey Vernita – I haven’t tried making this recipe with limes so I’m not too sure, but I bet it would still taste great! Would love to hear how it turns out :).

Parchment paper lined with protein balls.

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