Soft, lightly sweet, and filled with lemon flavor, these Paleo Lemon Cookies are grain-free, gluten-free, refined sugar-free, with an easy dairy-free option. Say hello to your new favorite paleo spring treat!
Spring and Summer scream all things lemon.
Don’t get me wrong, there is something nice and refreshing about lemon in the wintertime. But, Spring and Summer are meant for lemon.
It’s bright and cheery, just like Spring and Summertime.
These Paleo Lemon Cookies are all of that, in cookie form! Made with almond flour and coconut flour, for a grain-free and gluten-free base, and sweetened lightly with coconut sugar.
If you’re looking for some healthy Summer dessert recipes to add to your recipe box, I’d highly recommend these soft and sweet cookies!
A few things to know before you bake away…
First, you’ll want to be sure you stir/whisk your almond flour, coconut flour, baking soda and salt together well.
Coconut flour tends to clump up easily. Be sure you’ve whisked your dry ingredients together well to avoid this. Alternatively, you can pour your dry ingredients into your bowl through a fine mesh strainer, to be sure you have no clumps.
No coconut flour clumps means more consistency in your cookie dough batter, which means cookies that all look the same! 🙂
Next, be sure your butter (or coconut oil, if dairy-free or preferred) is softened. Which means you should still be able to see the general shape (stick of butter or chunk of coconut oil) but it will be soft around the edges just about ready to start melting.
For the almond butter, if you can’t eat almonds then I’d recommend cashew butter. I would guess that tahini butter would also work well in these. Just aim for a natural nut butter that is more neutral in flavor.
Last but not least! That lemon flavor: Be sure to zest one ENTIRE lemon all around with a zester and then add a little lemon juice to your batter too. Don’t skip the lemon zest!!
If you would like to give these cookies a little extra pizzazz you can try rolling them in sugar prior to baking, or drizzling a little lemon glaze on top of them afterwards! I like to keep mine simple. 🙂
Fresh out of the oven these cookies have crispy edges and a soft center, and they’re a little chewy. As they sit over night they soften even more and become these delicious little soft lemon cookies. Yum! 🙂
To extend the life of these cookies, because they are so soft, I do recommend storing them in the fridge after 2-3 days. In the fridge they should keep for about a week.
If you’re a lemon lover and love healthier treats, I hope you love these Paleo Lemon Cookies too!
More Lemon recipes to click on: (all gluten-free!) Lemon Chia Oat Muffins, Lemon Scones, Lemon Breakfast Cookies, Lemon Snack Balls, Lemon Cupcakes, and Lemon Cookies.
- 1 cup almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup butter, softened (or coconut oil)
- 1/4 cup almond butter
- 1/2 cup coconut sugar
- 1 egg
- zest of 1 lemon
- 2 tsp lemon juice
- 1 1/2 tsp vanilla
-
To begin, preheat your oven to 350 and line two pans with parchment paper.
-
In a small mixing bowl, add your almond flour, coconut flour, baking soda and salt and stir them together well.
-
In a large mixing bowl, add your coconut oil and almond butter and use a hand mixer to beat them together till smooth. Add your coconut sugar and beat again till smooth. Lastly, add your egg, lemon zest, lemon juice and vanilla, and beat lightly till just combined.
-
Pour your dry ingredients into your wet ingredients and stir them together till well combined, forming a smooth cookie dough batter.
-
Using a small cookie scoop, scoop your cookie dough out onto your pans, evenly spread apart. Bake in the oven for 10-12 minutes, or till the edges and tops of the cookies are set.
-
Let cool, devour!
These cookies can be stored on the counter for 2-3 days, or up to a week in the fridge.
Leave a Reply