Almond Flour Lemon Cookies (soft & chewy)
These are the best almond flour lemon cookies, and they actually taste like they came from a bakery. Trust me, I tested these many ways and discovered the soft, chewy bakery-style texture comes from a combination of almond flour and cassava flour. You would never guess they are completely grain-free and made with better-for-you ingredients.
Servings 12 cookies
Calories 261kcal
Equipment
- 1 large mixing bowl
- 1 Baking sheet
Ingredients
- 2 tablespoons coconut oil, melted
- ¼ cup pure maple syrup (room temp)
- 1 teaspoon pure vanilla extract
- 1 tablespoon packed lemon zest (about 1 large lemon)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 ½ cups (150g) almond flour
- ½ cup (65g) cassava flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
Ingredients for the Glaze
- ½ cup powdered sugar
- 1-2 tablespoons water, milk, or lemon juice
Instructions
- Preheat oven to 325°F. Line a baking sheet with a silicone baking mat, or parchment paper, and set aside.
- In a large mixing bowl, whisk together the melted coconut oil, maple syrup, vanilla, lemon zest, and lemon juice.2 tablespoons coconut oil, melted, ¼ cup pure maple syrup (room temp), 1 teaspoon pure vanilla extract, 1 tablespoon packed lemon zest, 3 tablespoons fresh lemon juice
- Add the almond flour, cassava flour, baking soda, and salt to the wet ingredients. Mix until fully combined.1 ½ cups (150g) almond flour, ½ cup (65g) cassava flour, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- Using a 2-tablespoon spring-loaded cookie scoop (or spoon), scoop 2 heaping tablespoons of dough onto the prepared cookie sheet for each cookie, spacing 2 inches apart. Get your hands slightly damp and press each dough ball down into a round cookie shape (I like mine to be ¼"-⅓" thick). The cookies won't spread as they bake (see notes).
- Bake for 11-13 minutes, or until the centers are set and the edges are just beginning to brown. Remove from oven and allow cookies to slightly cool and then transfer them to a cooling rack to cool completely.
How to Make the Glaze
- In a small bowl, whisk together the powdered sugar and liquid (milk, water, or lemon juice), one tablespoon at a time until thick, but pourable.½ cup powdered sugar, 1-2 tablespoons water, milk, or lemon juice
- Spread an even amount of glaze over each cookie (I like to use the back of a spoon to spread to the edges of the cookie, but you could also drizzle the glaze on top). Allow glaze to set before storing cookies.
- Enjoy!
Notes
- One large lemon should be enough for the zest and juice.
- A kitchen scale is preferred for measuring the almond flour and cassava flour. If you don't have a kitchen scale, spoon and level the flour into the measuring cups (don't pack in).
- To flatten cookie dough, wet the bottom of a measuring cup and push the dough into a cookie shape, and then get your hands slightly wet (this will prevent the dough from sticking) to form smooth edges around the cookies.
- I use organic powdered sugar for the glaze.
- For a refined sugar-free glaze, you can use a coconut butter glaze (this would make them Paleo compliant).
Nutrition
Calories: 261kcal | Carbohydrates: 24g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 95mg | Potassium: 22mg | Fiber: 3g | Sugar: 10g | Vitamin A: 0.5IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg
