Gluten-free Lemon Cookies

Gluten-free lemon cookies that come together in 20 minutes! These fluffy, cake-like cookies are filled with delicious lemon flavor and are the perfect sweet fix.

Lemon cookies

Lemon flavored desserts have become a new favorite of mine over the last year. These cookies have the perfect sweet & zesty flavor, like my gluten-free lemon bars.

They have crispy edges with the softest center, and are made with the simplest ingredients.

Gluten-free baking

Over the years, I’ve experimented a lot with gluten-free baking. I personally am not gluten-free, but love to come up with recipes that everyone can enjoy.

I do believe that gluten can be part of an overall healthy diet if you’re able to tolerate it, but truly enjoy creating recipes with flour alternatives.

The combination of almond flour and tapioca flour give these cookies their ideal texture. They’re soft-baked, but still get crispy bottoms.

How to make gluten-free lemon cookies

I based this recipe off of my sugar cookie recipe, with a few simple adjustments. Here’s what you’ll need to make gluten-free lemon cookies:

1. almond flour- one of my favorite gluten-free flour substitutes to bake with. The almond flavor pairs so well with the lemon flavor
2. tapioca flour-tapioca flour is key in getting that crispy texture. Arrowroot flour would be a good second option for these!
3. coconut sugar- I love to bake with coconut sugar, but it can be equally substituted with light brown sugar
4. egg
5. coconut oil
6. vanilla extract
7. lemon extract- lemon extract is optional to give these cookies an extra kick of lemon
8. baking powder
9. salt
10. confectioner’s sugar
11. lemon zest

• Preheat your oven to 350 F
• Combine the wet ingredients together until smooth
• Fold in the dry ingredients
• Shape into balls and flatten on a baking sheet
• Bake for 10 minutes
• Let cool, and drizzle with icing!

These lemon cookies are crispy, fluffy, and packed with sweet citrus flavor. They’re the perfect summer cookie, and come together in 20 minutes.

You guys are going to love this recipe, and I can’t wait to hear what you think!

Other cookie recipes you may like:

Peanut Butter Cup Cookies

Banana Oatmeal Breakfast Cookies

Gluten-free Monster Cookies

Gluten-free Lemon Cookies

5 from 2 votes

Course: Dessert

Servings

14-16

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• 1 1/2 cups almond flour

• 3/4 cup tapioca or arrowroot flour

• 1/2 cup coconut sugar

• 1/4 cup coconut oil, softened

• 1 egg, at room temp

• 1 tsp vanilla extract

• 1/2 tsp lemon extract (optional)

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1 tbsp lemon zest

• Glaze

• 1/4 cup powdered sugar

• 1/2 tsp water

• Zested lemon, to top

Directions

• Preheat your oven to 350 F
• In a large bowl, combine the egg, sugar, coconut oil, lemon zest and vanilla extract until smooth
• Fold in your almond flour, tapioca flour, baking powder and salt and mix well until a dough forms.
• Line a large baking sheet with parchment paper, and roll about 1-1.5 tbsp of dough into balls. Place them onto the baking sheet, and flatten the tops down gently with your fingers.
• Bake for 10 minutes. Remove from oven and let them cool.
• For the icing, combine the powdered sugar and water until a thick glaze forms. If the icing is too thick, add a little bit of water as needed to thin. If it’s too thin, add in a bit more powdered sugar as needed to thicken.
• Drizzle the sugar icing over the cookies, and top with the zested lemon.
• Keep stored in an air tight container for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!