Lemon Cookies (gluten-free, paleo, low-sugar)
Lexi Finke
Moist, pillowy soft, and topped with a sweet (yet sugar-free) lemon glaze!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Chill Time 30 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 12 mini cookies
Calories 91 kcal
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
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!
Store in an air-tight container or ziplock bag.
Makes 10-12 cookies depending on size.
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