Lemon Cookies (gluten-free, paleo, low-sugar)
Moist, pillowy soft, and topped with a sweet (yet sugar-free) lemon glaze!
Equipment
- Sheet Pan
- Mixing Bowl
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 2 tablespoons arrowroot flour
- 1/8 teaspoon baking soda
Wet Ingredients:
- 2 tablespoons melted butter or melted ghee or coconut oil
- 1/4 cup honey
- 1 egg
- 1 tablespoon lemon zest thinly shaved
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
Glaze Ingredients:
- 1/2 cup powdered monk fruit sweetener or powdered sugar
- 1½ tablespoons fresh lemon juice more if needed
- 1 tablespoons lemon zest for topping
Instructions
- Start by zesting your lemon using a lemon zester or a grater. Carefully shred off the yellow skin of the lemon. If you hit the fruit part of the lemon, you've zested too far.
- In a large mixing bowl, gently whisk together melted butter, egg, honey, lemon juice, lemon zest, and almond extract. Next, add in the almond flour, tapioca flour, and baking soda.
- Once the dough is combined, chill in the fridge for 30 minutes.
- After the dough is chilled and set, roll into uniform 1-inch balls and add to a parchment lined baking sheet. Flatten each ball with your palm.
- Bake for about 8-10 minutes at 350 degrees F. Remember they will continue to bake on the hot pan as they cool!
- As your cookies cool, make your glaze. Mix together powdered monk fruit sweetener and lemon juice. Drizzle over cookies and sprinkle a little bit more zest on top. Enjoy!
Notes
Store in an air-tight container or ziplock bag.
Makes 10-12 cookies depending on size.
Nutrition
Serving: 1cookieCalories: 91kcalCarbohydrates: 8.3gProtein: 1.3gFat: 4.6gSugar: 5.9g
Tried this recipe?Let us know how it was!