Description
These Gluten-Free Almond Flour Lemon Cookies are a delightful, zesty treat perfect for those looking for a naturally sweet and grain-free dessert. Made with almond flour and sweetened with honey or maple syrup, they offer a moist, tender bite with refreshing lemon flavor, ideal for a healthy snack or light dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
Wet Ingredients
- 1/4 cup honey (or maple syrup for a vegan option)
- 1/4 cup coconut oil, melted
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a mixing bowl, whisk together the honey (or maple syrup), melted coconut oil, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually stir the almond flour and baking soda into the wet mixture. Mix until a soft dough forms, ensuring all ingredients are fully incorporated without overmixing.
- Shape Cookies: Using a tablespoon, scoop out portions of dough. Roll them into balls and then flatten each on the prepared baking sheet to form cookie shapes.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges of the cookies turn a golden color, indicating they are done.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a vegan option, use pure maple syrup instead of honey.
- Make sure to melt the coconut oil before mixing to ensure smooth blending.
- Use fresh lemon juice and zest for the best lemon flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Almond flour can vary in coarseness; sift if necessary for a finer texture.
