Description
Experience the light and refreshing taste of Almond Flour Lemon Cookies, perfect for any occasion. With a delightful blend of zesty lemon and nutty almond flour, these cookies are soft, chewy, and irresistible. Whether enjoyed fresh from the oven or as a sweet treat throughout the week, they bring sunshine to your dessert platter.
Ingredients
Scale
- 2 cups almond flour
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from 1 lemon)
- 2 large eggs (room temperature)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter or coconut oil (melted)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, cream melted butter (or coconut oil) with sugar until fluffy. Add lemon juice and zest.
- Beat in eggs one at a time until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Scoop rounded dough onto prepared baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Let cool for 5 minutes on the sheet before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, substitute half the almond flour with coconut flour or mix in poppy seeds or chopped nuts. Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.