Description
These gluten-free lemon cookies are a delightful treat combining zesty lemon flavor with a tender almond flour base. Perfectly sweetened with maple syrup, they offer a light and fresh cookie option ready in under 30 minutes.
Ingredients
Units
Scale
Ingredients
- 1 cup + 2 tbsp almond flour
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 2 tbsp maple syrup
- 2 tbsp mild tasting oil (melted coconut or extra light tasting olive oil)
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mix dry ingredients. Stir together the almond flour and baking powder until combined.
- Combine wet ingredients. Add in the oil, maple syrup, lemon juice, and lemon skin and mix until well combined. The dough should come together and be easy to roll and not too sticky.
- Scoop dough. Scoop out tablespoon-sized portions and roll each portion into a ball.
- Shape cookies. Press down on the balls to shape them into cookie shapes. Place these cookies on a parchment paper-lined pan.
- Bake and cool. Bake the cookies at 350 degrees F for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.
