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healthy lemon cookies

Lemon Cookies (gluten-free, paleo, low-sugar)

Lexi Finke
Moist, pillowy soft, and topped with a sweet (yet sugar-free) lemon glaze!
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 mini cookies
Calories 91 kcal

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:

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: 1cookieSugar: 5.9gCalories: 91kcalFat: 4.6gProtein: 1.3gCarbohydrates: 8.3g
Keyword healthy lemon cookies, lemon cookies, lemon cookies with glaze, lemon glaze, paleo cookies, paleo desserts
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