These Gluten Free Lemon Cookies are hands down pure cookie perfection.
Soft, chewy, light, fluffy and packed with an incredible lemon flavor. You will never want another lemon cookie recipe again!
These cookies are heaven. One bit and you will be hooked. These are not too dense or cakey. They are light, tender with a beautiful pop of lemon.
The honey in this recipe helps to make the cookies remain soft, moist, and adds a touch of density without making it crumble. It truly is the best Gluten Free Lemon Cookie.
The ghee (butter if not dairy free) makes these super light and just melts in your mouth.
What is even better about this recipe, it is Paleo which means they are grain free and refined sugar free. They are also dairy free! A simple, easy and healthy cookie? Say what?! Yup! You will love me for this recipe.
I have been making Gluten Free Lemon Cookies for years. Never fails when my guest arrive, they look at the table and say “Are those the lemon cookies?” and dive right in with the biggest smile!
I am famous for having a dessert table at every party or get together we host. I love desserts and I love giving my guests lots of options. It is how I show love! My typical dessert table includes something like this:
Gluten Free Chocolate Chip Cookies, Classic Gluten Free Cheesecake, Gluten Free Fudge Cookie Pie, Gluten Free Banana Pudding, and these Gluten Free Lemon Cookies. A gluten free dessert table is what dreams are made of! Ha!
Do you want a lemon glaze for your cookies? Check out the Tips for Success section for details.
Have I convinced you these are worth making? I think so! (wink, wink) Let’s make these mouth watering, soft, chewy, light and scrumptious gluten free lemon cookies. Meet me in the kitchen!
Jump to:
Step by step instructions
- In a mixing bowl add your dry ingredients, almond flour, coconut flour, salt, and baking soda.
- In a measuring cup, add ghee (butter), microwave for a few minutes to make it nice and soft. Add honey, lemon extract, and the egg. Whisk or use a fork to make sure everything is mixed well and incorporated.
- Pour the wet ingredients into your dry ingredients and mix well.
- Add your lemon zest over the sticky cookie batter. Mix the zest into the batter.
- Place the cookie dough into the fridge for about 30 minutes.
- Preheat oven to 350 degrees. Place a piece of parchment paper on a baking sheet. Also place cane sugar in a shallow bowl.
- Remove cookie dough from the fridge. Roll dough into ping pong size balls. Roll the cookie ball into the sugar and place on the baking sheet.
- Repeat the process. You will get about 16 cookies. Once you have all the cookie balls on the baking sheet gently flatten the dough balls.
- Bake gluten free lemon cookies for 10-11 minutes. Remove from the oven and let cool for 5 minutes. They will be extremely soft so let them cool. Enjoy!
Tips for success when making lemon cookies
- If you are not dairy free and have butter you can easily substitute the ghee for butter.
- This is a soft and chewy cookie, when the cookies comes out of the oven make sure you let them cool for 5 minutes.
- The dough will be sticky, when you let it chill in the fridge the ghee(butter) forms and makes it so easy to roll into dough balls.
- Since this is grain free baking it is a little different, we need to gently pat the cookie balls into a more flat cookie. This will help them take shape. They need to be about a 1/4 inch thick. They will spread and puff up nicely while they are baking.
- I prefer these cookies without a glaze, but if you are a glaze person all you need is 1/2 cup powdered sugar, 1 tablespoon lemon juice and mix until you have a nice smooth glaze. Drizzle on top of the cookies.
How to store cookies
Store leftovers covered in the fridge for up to 4 days.
- I think cookies stay fresh tasting when stored in the fridge. Well unless you eat them all in one afternoon or evening. Which has happened in our house! 🙂
- You can either eat them cold, place on the counter to get to warm temperature or place them on a microwave safe plate and reheat for 10 seconds.
I hope you have enjoyed my version of Gluten Free Lemon Cookies. If you have tried the recipe, please leave a comment and review below.
Check out some of my other desserts:
Gluten Free Lemon Cookies
Equipment
- Baking sheet and Mixing Bowl
Ingredients
Dry Ingredients
- 1 1/2 cups Almond flour
- 1 tablespoon Coconut flour
- 1/2 teaspoon Baking soda
- 1/8 teaspoon Salt
Wet Ingredients
- 5 tablespoons Honey
- 4 tablespoons Butter (ghee)
- 1 1/2 teaspoons Lemon extract
- 1 Lemon zested
- 1 Egg
Dusting for cookie
- 1/4 cup Evaporated cane sugar (sugar)
Instructions
- In a mixing bowl, add your dry ingredients. Almond flour, coconut flour, baking soda, and salt. Stir to combine everything.
- In a measuring cup melt your butter in the microwave or stove top until nice and soft. Add honey, lemon extract, lemon zest and egg. Take a fork and mix and whisk everything together. Make sure the egg is incorporated into the mixture really well.
- Pour the wet ingredients into the dry ingredients. Mix until you have a nice sticky cookie batter. Place in the fridge for 30 minutes.
- Preheat oven to 350 degrees. Place parchment paper on a baking sheet. Also, get a small bowl and pour the sugar into the bowl.
- Remove the dough from the fridge and roll the dough into pin pong size balls. Roll the balls into the sugar and place on the baking sheet. Gently flatten the balls. Place cookies into the preheated oven and cook for 10-11 minutes.
- Once finished baking, leave them on the cookie sheet for 5 minutes too cool. Enjoy!
Notes
- If you are not dairy free and have butter you can easily substitute the ghee for butter.
- This is a soft and chewy cookie, when the gluten free lemon cookies comes out of the oven make sure you let them cool for 5 minutes.
- The dough will be sticky, when you let it cool in the fridge the ghee(butter) forms and makes it so easy to roll into dough balls.
- Since this is grain free baking so it is a little different, we need to gently pat the cookie balls into a more flat cookie. This will help them take shape. They need to be about a 1/4 inch thick. They will spread and puff up nicely while they are baking.
- I prefer these cookies without a glaze, but if you are a glaze person all you need is 1/2 cup powdered sugar, 1 tablespoon lemon juice and mix until you have a nice smooth glaze. Drizzle on top of the cookies.
Leave a Reply