Gluten-Free, Grain-Free, Vegan and Paleo-Friendly...
Bursting with lemon & just the right amount of sweet!
Made with Barney Butter Almond Flour, these Soft Baked Lemon Cookies are a total crowd pleaser. Soft, moist, chewy, and with just the right amount of sweetness and bursting with lemon!
Recipe adapted from Texan Erin. They are Gluten-free, grain-free, vegan and paleo-friendly. I’ve added the lemon glaze or powdered sugar with lemon zest for extra festive flair. To keep paleo, don’t add the toppings.
We love baking with Barney Butter Almond Flour because it has a great flavor & texture and is Certified Gluten-Free, peanut-free, non-gmo and vegan. You can purchase Barney Butter Almond Flour and Almond Meal for 15% off with code “BAKEWITHBARNEY15” through December 31st on their website, barneybutter.com.
These soft and chewy cookies are just the right amount of sweet, bursting with lemon, and are a total crowd pleaser! They delight taste buds everywhere and being Gluten-free, Grain-Free, Vegan and Paleo-friendly, they satisfy all sorts of dietary needs and preferences. Recipe inspired by and adapted from Texan Erin. Sponsored by Barney Butter Almond Flour.
Author: Healthy Gluten-Free Family
Recipe type: Baking, Cookies, Holiday
Cuisine: Gluten-Free, Vegan, Paleo-Friendly
Serves: 18 cookies
Lemon Cookies (makes 18)
½ cup refined coconut oil, melted
⅔ cup maple syrup
2 tablespoon lemon zest
3 teaspoons lemon extract
2⅔ cups Barney Butter blanched almond flour
4 tablespoons coconut flour
1 teaspoon baking soda
¼ teaspoon salt
Toppings (optional-- If paleo, skip the toppings)
Glaze (enough for 18 cookies)
1½ cup of powdered sugar
3 tablespoons fresh lemon juice
2 tablespoons Lemon Zest (optional, can use more or less but makes it look festive and pretty)
Powdered Sugar (using instead of glaze)
In a large mixing bowl, mix together coconut oil, maple syrup, lemon zest and lemon extract.
Add almond flour, coconut flour, baking soda and salt. (mixture may seem thin but don't add any extra flour, it will firm up as it cools in the refrigerator)
Let the dough sit for 5 minutes, then place the bowl in the refrigerator for 30 minutes or until the dough is firm. (I like to transfer the dough to a pyrex bowl with a cover for refrigerating but not necessary)
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Divide dough into 18 equal size pieces, placing 9 on each baking sheet, approximately 3" apart.
Roll each dough piece into a ball. Then press the balls down slightly with your palm.
Bake cookies for 10-12 minutes or until the cookies have lightly browned. The cookies may crackle a little.
The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
Enjoy as is or when completely cooled dip in Glaze or sprinkle with powdered sugar and top with lemon zest. See directions below.
Mix powdered sugar and lemon juice with a spoon or small whisk until it is a consistency that spreads, but doesn't run off the cookie.
Hold the baked and cooled cookie upside down and dip it in the lemon glaze. Swirl to cover cookie top, pull up, let excess drip off and place on cookie sheet.
Sprinkle with lemon zest
Depending on how much sugar topping you want, sprinkle with powdered sugar and top with lemon zest.