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December 22, 2021 · 12 Comments

Gluten-Free Almond Flour Lemon Cookies

Baking· Desserts· Snacks

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If you are following a gluten-free diet then this lemon cookie recipe is for you!  These chewy cookies have a bright lemon flavor and are topped with a lemon drizzle.  Almond flour lemon cookies are perfect for your holiday baking!

(Blue’s Best Life is a participant in the Amazon Associates Program.  I earn a small commission if you purchase through those links.  This helps me keep the blog going! -Bobbie)

why these lemon cookies are the best!

These gluten-free lemon cookies are bursting with a bright lemon flavor.  They have a soft and chewy texture.  They are the perfect cookie for the lemon lover with a great lemon flavor and the perfect balance of sweetness from the lemon drizzle.  If you are looking for gluten-free cookies this delicious lemon cookie recipe will be perfect for you!  They are made with simple ingredients that are found in most cookie recipes.

  • Great recipe for anyone following a gluten-free diet.
  • Easy to make using almond flour as a substitute for all-purpose flour.
  • Simple cookie made with just a handful of ingredients.

Key Ingredients

almond flour- this a gluten-free alternative for all-purpose flour.  Almond flour is finely ground almonds that is perfect for baking.  Almond meal is a courser ground product that can be used in place of almond flour.  Almond flour can be found in the baking section of most grocery stores.
lemon zest- this may seem like a lot but the lemon flavor is the star in this recipe.  Zest gives a bold lemon flavor without the need of lemon extract.
lemon juice- fresh lemon juice is a must for this recipe!
cornstarch- keep your cookies from spreading too much by adding a teaspoon of cornstarch.

vanilla extract- adds a little flavor to the cookie next time I may try almond extract for a slightly different flavor.

Expert tips

chill dough- this is a crucial step to reduce the spread of the cookies.  Chill the dough for at least 30 minutes or up to 24 hours.  This step is important for most cookie recipes.

cornstarch- is used to help prevent cookies from spreading.  Cornstarch is gluten-free and works well in the recipe.

Step-by-step instructions

Use a whisk to stir together the dry ingredients in a large bowl.

Use a zester to grate the lemon zest.  I love my Microplane and I use it for not only zesting but also grating hard cheese like parmesan.  Remove the zest from the lemon and then cut the lemon in half and squeeze the lemon juice into a small bowl.  One lemon will have about 2-3 tablespoons of juice.

In a large mixing bowl cream butter and sugar together with an electric mixer. Add the remaining wet ingredients to the butter mixture.

Add the almond flour mixture and mix just until combined being careful not to over mix.  Cover the bowl and chill the cookie dough for at least 30 minutes up to 24 hours.

After the dough has chilled use a cookie scoop to make cookie dough balls. Line the baking sheet with parchment paper for easy clean up. The cookies will spread when baking so place on a cookie sheet a couple inches apart.  I can usually fit 3 to a row with 3 rows.

Bake cookies in a 350 degree oven for 12-13 minutes.  They will look soft but will firm on the cookie sheet as they cool. Allow them to cool on the sheet for 1-2 minutes and then use a spatula to transfer to a wire cooling rack.

After the cookies are completely cool you can make a simple glaze by mixing a cup of powdered sugar and 2 tablespoons of lemon juice in a small bowl. Use a spoon to drizzle the lemon icing over the top of the cookies.  Allow the sugar glaze to harden before storing.

 

How to Store

Lemon cookies can be stored at room temperature in an airtight container for 2-3 days.  Make sure that the delicious lemon glaze has set before storing.  Layer parchment paper in-between so that the cookies do not stick.

If you try this recipe for Almond Flour Lemon Cookies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.

Looking for other almond flour recipes?  Try these!

Almond Flour Banana Muffins {Gluten-Free}

Almond Flour Peanut Butter Cookies {Gluten-Free}

Almond Flour Crepes (Gluten-Free)

faq

Why do my almond flour cookies fall apart?

It is very important to completely cool any baked goods made with almond flour. Once they cool they will firm up.

Do gluten-free cookies have to be refrigerated?

No! Actually these gluten-free cookies are best stored at room temperature! Just make sure to cool completely before transferring them to an airtight container.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!

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4.6 from 5 votes

Almond Flour Lemon Cookies

If you are following a gluten-free diet then this lemon cookie recipe is for you!  These chewy cookies have a bright lemon flavor and are topped with a lemon drizzle.  Almond flour lemon cookies are perfect for your holiday baking!
Prep Time15 mins
Cook Time12 mins
chill30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: lemon, almond flour, gluten-free,
Servings: 20
Author: Bobbie Blue

Ingredients

Lemon Cookies

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • 5 tablespoons butter, softened
  • ¾ cup sugar
  • 1 egg
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  • In a medium sized bowl whisk together the almond flour, cornstarch, baking soda and salt.
  • Use a zester to zest the peel of the lemon. Only remove the yellow top layer. After removing the zest, cut the lemon in half and squeeze the juice into a small bowl.
  • In a large bowl cream together softened butter and sugar. Add the egg, vanilla extract, lemon juice and lemon zest.
  • Slowly add the almond flour mixture and mix until just combined. Use a spatula to scrape the sides and bottom of bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes or up to 24 hours.
  • When the dough has chilled preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Use a cookie scoop to make cookie dough balls and place evenly spaced on the cookie sheet. The cookies will spread so three to a row with 3 rows works the best.
  • Bake in preheated oven for 12-13 minutes. The cookies will still be soft when removed from oven but will firm as they cool. Allow to cool on baking sheet for 1-2 minutes and then remove to a wire rack to finish cooling. Cool cookies completely before adding the glaze.
  • As the cookies cool, prepare the lemon glaze. Add a tablespoon of lemon juice to powdered sugar and stir. Add a teaspoon more until desired consistency. It should be thin enough to easily drizzle with a spoon.
  • Once the cookies are glazed make sure the sugar hardens before storing. Use parchment paper in-between layers to prevent cookies from sticking together.

Notes

The dough must be chilled for at least 30 minutes before baking, otherwise the cookies will spread too much and be to crispy.  
 

related recipes:

almond flour peanut butter cookie
Almond Flour Peanut Butter Cookies {Gluten-Free}
Previous Post: « Cinnamon Bread Pudding {with Cinnamon Bourbon Sauce}
Next Post: Creamy Oat Milk Hot Chocolate {Vegan} »

Reader Interactions

Comments

  1. Tamira Houston says

    December 31, 2021 at 6:54 am

    5 stars
    These cookies look great and lemon is our favorite

    Reply
  2. Dawn R says

    January 08, 2022 at 10:46 pm

    How many eggs? They aren’t in the list of ingredients but are mentioned in the directions.

    Reply
    • bobbieblue says

      January 09, 2022 at 1:06 pm

      Hi Dawn, one egg. Thank you for catching that! I corrected it in the recipe.

      Reply
  3. Dawn R says

    January 11, 2022 at 12:59 am

    5 stars
    These cookies are absolutely delicious! I followed the recipe exactly as written and wouldn’t change a thing. Right out of the oven and after they cooled they are crispy on the edges. Delicious! Two days later they turn into amazingly chewy cookies with a delightful flavor. The glaze drizzled on top sets off the sweetness of the cookies with the perfect tartness. I love these and will be making them again. Thank you for the fantastic recipe. It’s a winner 100%

    Reply
    • bobbieblue says

      January 11, 2022 at 1:01 pm

      That's great Dawn! I'm so glad you loved them.

      Reply
  4. Annette says

    January 15, 2022 at 4:46 pm

    These are so ridiculously good. I made some with and some without the glaze and they taste amazing either way. 👍 I almost prefer them without the glaze. Since I love anything lemon these days, I used lemon extract instead of vanilla. Thanks for a great recipe!!

    Reply
    • bobbieblue says

      January 16, 2022 at 12:43 pm

      Hi Annette! I'll have to try them with the lemon extract! I'm so glad you liked them. Thank you!

      Reply
  5. Annette says

    January 15, 2022 at 4:47 pm

    5 stars
    These are so ridiculously good. I made some with and some without the glaze and they taste amazing either way. 👍 I almost prefer them without the glaze. Since I love anything lemon these days, I used lemon extract instead of vanilla. Thanks for a great recipe!!

    Reply
  6. Elizabeth Pizanaña says

    February 03, 2022 at 2:29 am

    5 stars
    They are my favour,thanks for sharing you're recipe😊

    Reply
    • bobbieblue says

      February 04, 2022 at 1:03 am

      Hi Elizabeth, I'm so glad you like them!

      Reply
    • Sherry says

      March 21, 2022 at 12:03 am

      Have you tried making these sugar free? I love lemon and would try this recipe except on top of my CD , I just found out that I am diabetic so I’m trying to rain things back to get my numbers down without medication.

      Reply
      • bobbieblue says

        March 21, 2022 at 10:35 am

        Hi Sherry, no I have not made these without sugar, but perhaps you could find a sugar substitute that is allowed with a diabetic diet. If you find something that works well let me know so I can share with everyone!

        Reply

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Hi! My name is Bobbie Blue and I love making healthy and delicious meals for my family! I live in Florida with my husband and step daughter.
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