Lemon Almond Cookies
These super quick and easy cookies are a refreshing summer treat, made with almond flour and a hint of fresh lemon zest.They’re soft, slightly moist, and naturally gluten-free – perfect for little hands and picky eaters who love gentle flavors without overwhelming sweetness.Light, fruity, and full of sunshine – a delicious way to bring a bit of summer into your snack routine!
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix all ingredients: almond flour, egg, maple syrup (or honey), lemon zest, vanilla extract (if using), and a pinch of salt.
- Stir until a soft dough forms.
- With slightly wet hands, roll the dough into small balls (about 1 tablespoon each or a small cookie scoop) and place them on the baking sheet.
- Gently flatten each cookie a little with your fingers or the back of a spoon.
- These cookies won’t spread much in the oven, so shape them the way you want them to look.
- Bake for 10–12 minutes, until the edges turn slightly golden.
- Let the cookies cool completely on your cooling rack – they’ll firm up as they cool.
Optional Glaze
- While the cookies are cooling, mix powdered sugar and lemon juice in a small bowl until smooth. The glaze should be thin but not runny.
- Dip the top of each cooled cookie into the glaze, let excess drip off, and place back on the cooling rack.
- Let the glaze set for about 10–15 minutes until firm.
- Enjoy your soft, zingy lemon cookies with a refreshing citrus glaze!
Notes
Note 1:
I love using maple syrup as a natural alternative to refined sugar – especially because of its rich, deep flavor that really shines in these cookies. But don’t worry: you can easily swap it with honey if that’s what you have on hand or prefer. Note 2: If you’re using lemon zest, try to choose an organic lemon. Since you’re including the peel, it’s best to avoid any unwanted pesticides in your wholesome, homemade treat. Note 3: Once I’ve zested a lemon and used a bit of the juice, I always like to use up the whole fruit – nothing goes to waste! That’s why I love adding a quick lemon glaze on top. It adds a wonderfully fresh, tangy finish. But if you’d rather keep the cookies lower in sugar, you can absolutely enjoy them without the glaze too. They’re just as delicious! Storage: Store the cookies in an airtight container for up to 3 – 5 days. Since they’re naturally moist and soft, I recommend keeping them in the fridge if it’s warm in your kitchen. That way, they stay fresh and perfect for snacking!
I love using maple syrup as a natural alternative to refined sugar – especially because of its rich, deep flavor that really shines in these cookies. But don’t worry: you can easily swap it with honey if that’s what you have on hand or prefer. Note 2: If you’re using lemon zest, try to choose an organic lemon. Since you’re including the peel, it’s best to avoid any unwanted pesticides in your wholesome, homemade treat. Note 3: Once I’ve zested a lemon and used a bit of the juice, I always like to use up the whole fruit – nothing goes to waste! That’s why I love adding a quick lemon glaze on top. It adds a wonderfully fresh, tangy finish. But if you’d rather keep the cookies lower in sugar, you can absolutely enjoy them without the glaze too. They’re just as delicious! Storage: Store the cookies in an airtight container for up to 3 – 5 days. Since they’re naturally moist and soft, I recommend keeping them in the fridge if it’s warm in your kitchen. That way, they stay fresh and perfect for snacking!