Lemon Almond Flour 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.

Ingredients

2 cups Lemon Almond Flour

1/4 cup Tapioca Flour

¼ teaspoon Baking Powder

¼ teaspoon Salt

3 tablespoons Melted Coconut Oil Almond Oil

¼ cup Agave

2 tablespoons Lemon Juice

1 tablespoon Lemon Zest

1 teaspoon Vanilla Extract

Lemon Frosting

Instructions

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

2. In a mixing bowl, mix all the dry ingredients. In a separate bowl, mix your wet ingredients. Combine your wet ingredients into your dry.

3. Stir with a spatula to form the cookie batter. It should be soft and sticky but easy to roll into a cookie ball, not wet or runny. If it is too wet, add more lemon almond flour 1 tablespoon at a time.

4. Chill for 30 minutes.

5. To shape the cookies, scoop out 1-2 tablespoons of cookie dough and roll between your hands to form a ball. If sticky, get hand a little wet with water.

6. Place each cookie dough ball on the prepared baking tray an inch apart.

7. Press each lemon cookie ball gently to flatten slightly, the sides of the cookie may crack slightly, and that's ok.

8. Bake for 12-15 minutes or until the sides of the cookies are slightly golden brown. They will be soft when you take them out of the oven.

10. Cool for 10 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.

11. Spread lemon frosting on top.

Yummy!

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.