Lemon Almond Flour Crinkle Cookies

These crinkle cookies are like a bright burst of sunshine in every bite. 🍋🍪 My lemon almond flour crinkle cookies are made with simple, all-natural ingredients that keep every bite clean, fresh, and completely gluten-free. Crafted with wholesome almond flour and real lemon zest, these cookies skip artificial additives and focus on real ingredients your body recognizes. The result is a soft, lightly crinkled cookie with vibrant citrus flavor and clean, nourishing ingredients—proof that simple baking can be both refreshing and indulgent.

Ingredients

• 2 cups lemon almond flour

• 1/4 cup tapioca flour

• 1 teaspoon baking powder

• 1/8 teaspoon fine sea salt

• ¼ cup coconut oil

• 3/4 cup coconut sugar or sugar of your liking (Monk fruit)

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 tablespoon of lemon zest

For Rolling:

• 3/4 cup powdered monk fruit sweetener or your choice

Instructions

• In a mixing bowl, combine the lemon almond flour, tapioca flour, baking powder and salt. In a separate large mixing bowl using an electric hand mixer, cream together the coconut oil with the coconut sugar until creamy, then beat in the egg, lemon zest, and vanilla until creamy.

• Using a spoon, mix the wet mixture into the dry until a thick dough forms. Cover with plastic wrap and chill for 1 hour.

• Preheat your oven to 350 F and line 2 cookie sheets with parchment paper. Place the powdered monk fruit or powder sugar of your choice in a shallow bowl. Use a tablespoon or portion scooper for the amount of dough you want (depending on your size) and roll it into a neat ball. Roll generously in the powdered sugar or sweetener, then place on the prepared baking sheet.

• Repeat the process to use up the dough, spacing cookies 2” apart on the baking sheet.

• Bake one batch at a time in the preheated oven for 16-18 minutes (my cookies are extra-large so depending on your size, watch your time). The cookies will not spread (“crinkle”) until the last 2 minutes or so. Cookies will be very soft when done.

• Remove from the oven and cook on the cookie sheet for 5-6 minutes or until you can easily transfer them to a cooling rack to fully cool.

• Cookies will be chewy on the inside when cooled. Store leftover cookies loosely covered at room temperature for up to 2 days, or keep in a sealed container in the refrigerator to keep them longer. Enjoy!

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.