Chewy Lemon Almond Cookies (Gluten free + Vegan)

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The almond flour creates a uniquely chewy texture, contrasting with the lightly golden exterior, while the absence of refined sugar allows the natural lemon and almond flavors to shine, offering a healthier indulgence. This versatile cookie recipe encourages customization, allowing for adjustments in sweetness and flavor intensity.

These lemon cookies provide a practical and accessible way to incorporate gluten-free and vegan baking into daily life, offering easy preparation and convenient storage. The recipe’s flexibility encourages creative personalization and the discovery of new flavor combinations. For example you can use olive oil instead of coconut oil. You can use honey instead of maple syrup.

Also make sure you add the lemon zest to the top of these cookies when the icing is still wet so it sinks into the glaze. It really does add to the presentation of the cookies! You may also like my Easy Italian Almond Cookies or my Chocolate Dipped Almond Horn Cookies. All of these recipes use gluten free flour.

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Healthier Chewy Lemon Almond Cookies

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3.67 from 3 votes

Servings: 9

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Indulge in the melt-in-your-mouth goodness of these chewy, lemon-kissed cookies. A vegan and gluten-free treat made with almond flour and natural sweetness.

Equipment

• Large mixing bowl
• large rimmed baking sheet
• Wire rack
• small mixing bowl

Ingredients 

US CustomaryMetric

• 2 cups almond flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 tbs coconut oil
• 3 tbs maple syrup
• 2 tbs lemon juice
• 1 tbs lemon zest
• 1 tsp vanilla extract
• 1 tsp lemon extract

Lemon Glaze:

• 1/2 cup powdered sugar
• 1 tsp lemon juice
• 1 tsp lemon zest

Instructions

• Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper.
• To a large bowl, add in the almond flour, baking soda and salt – whisk to combine. Next add in coconut oil, syrup, lemon juice, lemon zest, vanilla, lemon extract and mix until combined and a dough forms (I used my hands). Scoop 2 tablespoons of cookie dough and roll to form a ball. Place each ball on the baking sheet and flatten slightly. Bake for 10 minutes or until edges of the cookie are slightly golden brown. Cool 10 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.

Lemon Glaze:

• These cookies are not that sweet so the glaze is recommended. In a small bowl, add in the powdered sugar, lemon juice, lemon zest and whisk until smooth.
• Once the cookies have cooled completely, dip the tops into the glaze allowing excess to drip off into the bowl. Sprinkle on some lemon zest to the tops of each cookie and then allow the cookie glaze to set for 1 hour.

Notes

You may also like these 6 Ingredient Chewy Italian Almond Cookies

1. Store leftovers in an airtight container on your counter or in your fridge.
2. Recipe from TheConsciousPlantKitchen.com

Nutrition

Calories: 226kcal | Carbohydrates: 17g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 96mg | Potassium: 22mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg

Author: Stella Drivas