Description
Soft and chewy almond flour lemon cookies with a bright citrus flavor, perfect for a gluten-free treat.
Ingredients
Units
Scale
- 2 cups almond flour
- 1/2 cup granulated sugar or coconut sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons coconut oil or melted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, sugar, baking soda, and salt.
- In another bowl, whisk together the egg, coconut oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Scoop out small portions of dough and roll them into balls. Flatten slightly on the baking sheet.
- Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use superfine almond flour for a smoother texture.
- Adjust lemon juice and zest to taste for a stronger lemon flavor.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg