Lemon Almond Flour Chocolate Chip Cookies

Bright, zesty, and melt-in-your-mouth tender — my Lemon Almond Flour Cookies are sunshine in every bite. 🍋 Made with wholesome, all-natural ingredients and nutrient-rich lemon almond flour, they’re completely gluten free and crafted with those supporting immune disorders in mind. Each soft, lemony cookie is topped with my creamy yogurt-based cream cheese lemon frosting for the perfect balance of tangy and sweet. Light, nourishing, and bursting with fresh citrus flavor, they’re a feel-good treat you can truly savor.

Make 8-10

 Ingredients

• 2 Cups Lemon Almond Flour

• 1 Tsp Baking Powder

• 1/4 Tsp Sea Salt

• 1/4 cup Tapioca Flour

• 1 Large Egg

• 1/3 Cup Agave

• 1/3 Monk Fruit

• 2 Tsps Pure Vanilla Extract

• 1 Tbsp Lemon Zest

• 1 Cup Chocolate Chips – I like Lily’s or Bake Believe

• 4 Mini Marshmallows Per Cookie - ChocZero

 Instructions

Preheat oven to 350 degrees. 

Mix the almond flour, tapioca flour, baking powder, and salt in a mixing bowl. 

Mix in the egg, agave, Monk fruit, banana, lemon zest, and vanilla in a separate mixing bowl. 

Combine the wet in with the dry ingredients. 

Fold in the chocolate chips. Chill for 1 hour.

Line a baking sheet with parchment paper, and scoop 3 tablespoon-sized doughballs (my cookies are extra-large so depending on your size, watch your time) onto the parchment paper two inches apart. Press in the middle 4 mini marshmallows. Roll the dough into a ball. Flatten slightly. 

Bake for 12-14 minutes depending on their size or until the edges are golden. Allow them to cool on the baking sheet.

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.