Ingredients:
2 cups almond flour
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
1/2 tsp baking soda
Instructions:
Preheat Oven: Set your oven to 175°C (350°F). Line a baking sheet with parchment paper.
Mix Wet Ingredients: In a medium bowl, whisk together honey, coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
Combine Dry Ingredients: Add almond flour and baking soda to the wet mixture. Stir until a soft dough forms.
Shape Cookies: Scoop about 1 tablespoon of dough, roll into balls, and flatten slightly on the baking sheet.
Bake: Bake for 8-10 minutes, or until edges are golden. Be careful not to overbake.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
These cookies are soft, tangy, and perfect for a light treat! Enjoy! ????
Gluten-Free Almond Flour Lemon Cookies
- Total Time: 20 minutes
- Yield: 12-14 cookies
- Diet: Gluten Free
Description
Delight in the tangy sweetness of Gluten-Free Almond Flour Lemon Cookies! Made with wholesome almond flour, fresh lemon zest, and natural sweeteners, these soft and chewy treats are perfect for a light and healthy indulgence. Ideal for gluten-free and dairy-free diets!
Ingredients
- 2 cups almond flour
- 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
- 1/2 tsp baking soda
Instructions
- Preheat Oven: Set your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a medium bowl, whisk together honey, coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine Dry Ingredients: Add almond flour and baking soda to the wet mixture. Stir until a soft dough forms.
- Shape Cookies: Scoop about 1 tablespoon of dough, roll into balls, and flatten slightly on the baking sheet.
- Bake: Bake for 8-10 minutes, or until edges are golden. Avoid overbaking.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, replace honey with maple syrup.
- These cookies store well in an airtight container for up to 5 days.
- Add a pinch of salt for enhanced flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
