Paleo Lemon Cookies (vegan, grain-free, gluten-free, dairy-free)

These soft and chewy paleo lemon cookies are vegan, grain-free, gluten-free, and dairy-free.

Unlike my last paleo cookie recipe, these paleo double chocolate cookies, you can totally tell these lemon cookies are grain-free. Those other cookies have almond butter in them doing all kinds of magical things to the texture but I didn’t want to add anything to detract from the lemon flavor in these cookies.

But that doesn’t mean that these cookies aren’t delicious! They’re totally maple sweetened and surprisingly (and thankfully!) don’t taste a thing like maple syrup. I absolutely love the taste of maple – but not in my lemon goodies.

I want that lemon taste to shine through everything else. :) I used the lightest Grade A maple syrup and recommend you do the same if you don’t want any maple flavor.

Vegan Paleo Lemon Cookies {grain-free, gluten-free, dairy-free}

And hey, I’m finally posting a vegan recipe! Sorry, vegan readers, for my lack of vegan recipes as of late. And this is random but has anyone tried aquafaba? It’s the liquid from canned chickpeas and is used as an egg substitute.

I have to admit that the thought of using chickpea brine turns me off. Whenever I make these chickpea cookies, I have to hold my breath when opening the can and rinsing off the chickpeas.

To the people who have tried it – do your baked goods have the slightest hint of chickpeas?! I’m curious.

Vegan Paleo Lemon Cookies {grain-free, gluten-free, dairy-free}

But back to these lemon cookies – with no eggs or gluten, I have no idea how they hold together so well but I’m not complaining! The cookies pictured would be considered regular-sized for gluten-containing cookies at about 2 1/2″ but when rolling them out, I didn’t take into consideration how filling almond flour-based cookies can be.

So then I made them a little smaller and thought that was more suitable. And they’d travel better that way! While the larger cookies hold together well, I can see bad things happening if you just tossed them in a Ziploc and threw them in your backpack.

This recipe only calls for 2 tablespoons of coconut flour but you can’t just omit it and there’s no substitute for it. Just saying since someone always asks. ;)

For more paleo cookie recipes, check out my roundup of 75 Paleo Cookie Recipes You Can’t Resist!

75 Paleo Cookie Recipes You Can Not Resist - includes vegan, AIP, nut-free, no-bake options and more!

More paleo lemon goodies!

  • Easy Honey-sweetened Paleo Mini Lemon Tarts (grain-free, gluten-free, dairy-free)
  • Honey-sweetened Paleo Lemon Curd (grain-free, gluten-free, dairy-free)
  • Vegan Paleo Lemon Fudge (grain-free, gluten-free, dairy-free)

Paleo Lemon Cookies (vegan, grain-free, gluten-free, dairy-free)

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Rated 4.9 by 26 readers
Paleo Lemon Cookies (vegan, grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 6-9 cookies

Ingredients

  • 1/4 cup (56 grams) refined coconut oil, melted1 (I'm guessing butter would work for a dairy-containing version but I haven't tried it)
  • 1/3 cup (80 milliliters) maple syrup (I used the lightest Grade A syrup, which results in no maple taste in the cookies)
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons lemon extract
  • 1 1/3 cups (133 grams) blanched almond flour
  • 2 tablespoons (17 grams) coconut flour, sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

Directions

  1. In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract. Add the almond flour, coconut flour, baking soda and salt. The mixture might be thin and wet and much more like batter than dough. It might not be. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
  2. Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
  3. For the large cookies pictured, roll into six 50-gram balls. For smaller, more reasonably-sized cookies, roll into nine 35-gram balls. Place 3" apart on the prepared baking sheet and press the balls down slightly with your palm.
  4. Bake the smaller cookies for 10-12 minutes and the larger cookies for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little.
  5. The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
  6. Store in an airtight container for up to 4 days.

Notes

  1. Using unrefined coconut oil would yield cookies with some coconut flavor

Recipe by  | www.texanerin.com

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176 comments on “Paleo Lemon Cookies (vegan, grain-free, gluten-free, dairy-free)” — Add one!

  • Angeliki
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    May 27, 2017 @ 12:53 am

    P E R F E C T !!

    And for the Stevia funs, it worked fine! I used liquid one!

    thank you!!!

    Reply
    • Erin replies to Angeliki
      May 28, 2017 @ 10:29 pm

      You’re welcome! I’m happy that you enjoyed them and that they worked out well with Stevia. Thanks for the tip and your comment!

      Reply
  • Keiko says
    May 18, 2017 @ 5:53 pm

    Delicious! Thanks for this amazing recipe. I made it for myself since I was craving lemon cookies and had planned to eat it ALL….but our 13 year old son on an unrestricted diet tried one and just said, “WOW…wow…wow!” quickly followed by, “Where did you get this recipe?” and “You need to make more from her site, then!” One minor thing I did- I used 1/4 cup maple syrup instead of the 1/3 and it was plenty sweet for me and our son. I’ve tried your chickpea cookies,too- absolutely too delicious! I will be trying a bunch more now!!! Thank you, Erin!

    Reply
    • Erin replies to Keiko
      May 20, 2017 @ 10:45 pm

      Haha. I love your son’s reaction! That’s great that he liked them, too. Sorry that you have to share now. ;) Good to know that less maple works! And I’m happy to hear that you liked the chickpea cookies. Thanks a bunch for your comment! I hope you’ll enjoy the other recipes just as much.

      Reply
  • Nicole says
    May 15, 2017 @ 7:16 am

    My son LOVED these he is 5 and is fresh to SCD with a diagnosis of Chron’s disease. Trying to keep up with baking and recipes and so far these are the best we have made. Thank you!

    Reply
    • Nicole replies to Nicole
      May 15, 2017 @ 7:18 am

      Also substituted oil for butter and maple syrup for honey

      Reply
      • Erin replies to Nicole
        May 16, 2017 @ 8:16 pm

        Good to know that those subs work! Thanks again. :)

        Reply
    • Erin replies to Nicole
      May 16, 2017 @ 8:16 pm

      I’m so happy to hear that you both enjoyed the cookies! Thanks for your comment. :)

      Reply
  • Zaza says
    May 13, 2017 @ 5:55 pm

    What can i replace to maple syrup??

    Reply
    • Erin replies to Zaza
      May 13, 2017 @ 9:08 pm

      You could try agave or honey. If you use honey, you may want to lower the temperature a bit as it makes things brown more quickly.

      Reply
  • Erin
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    April 5, 2017 @ 1:34 am

    These are sooooo amazing! I only made 2 minor changes and they still turned out super delicious. I didn’t have any refined coconut oil, so I used regular. I was also out of maple syrup, so I used 1/3 cup honey. You could definitely taste a hint of honey, but honey and lemon are a classic combo! I couldn’t even tell that coconut oil was used, so I would say don’t worry if it’s refine or not. Excellent recipe, Erin! I will definitely be making these again and doubling the recipe. 😉

    Reply
    • Erin replies to Erin
      April 6, 2017 @ 8:32 pm

      It’s great to know that honey works well! I love lemon + honey together. :) And awesome that you’ll be making them again! I’m happy to hear that. Thanks a bunch for your comment!

      Reply
  • Brenna Wolff says
    March 28, 2017 @ 11:43 pm

    What’s the calorie count on this?

    Reply
    • Erin replies to Brenna Wolff
      March 30, 2017 @ 8:38 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

      Reply
  • Samantha says
    March 19, 2017 @ 7:31 pm

    Hi! These look and sound delicious! I was wondering if you thought maple syrup could be substituted with honey?

    Reply
    • Erin replies to Samantha
      March 19, 2017 @ 10:40 pm

      Hi! Thanks. :) I haven’t tried it but I’m pretty sure it’d work. They might brown a little quicker so keep an eye on them!

      Reply
      • Samantha replies to Erin
        March 20, 2017 @ 4:21 pm

        They turned out GREAT! I’ll definitely be making them again, thank you!

        Reply
        • Erin replies to Samantha
          March 20, 2017 @ 9:27 pm

          Awesome! I’m happy to hear that. Thanks for your feedback!

  • Rachel Anderson
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    March 15, 2017 @ 5:06 am

    Girl I just made these – wow! SO TASTY! And sooo easy. I melted all the liquid ingredients on the stove and it became a wonderful carmely lemony goodness, just wonderful. Thanks for the inspiration! :) So glad I discovered your blog!

    Reply
    • Erin replies to Rachel Anderson
      March 15, 2017 @ 9:33 pm

      I’m happy you discovered it, too! And awesome that you enjoyed the cookies. :) I’ll have to try melting everything together next time! Thanks a ton for your comment!

      Reply
  • Celine
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    March 13, 2017 @ 10:12 pm

    Just made these! They were perfect! This is definitely a keeper! Thank you!

    Reply
    • Erin replies to Celine
      March 14, 2017 @ 10:03 am

      Awesome! So happy that they’re a keeper. :) Thanks for your comment!

      Reply
  • Mel says
    March 2, 2017 @ 9:49 pm

    I made these the other day and they are AMAZING! And perfect for my diabetic sweet toothed husband ;-)

    Have you ever tried baking this as a loaf cake? Do you think it would work?

    Reply
    • Erin replies to Mel
      March 2, 2017 @ 9:52 pm

      That’s an interesting question! I don’t think it’d work. Maybe a cookie cake? But I’m almost positive putting it in a loaf pan wouldn’t work. I’m so happy that you and your husband enjoyed the cookies! Thanks for your feedback. :)

      Reply
  • PIA
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    February 27, 2017 @ 12:34 am

    Erin thank you for sharing awesome recipes! I made them with oat flour, and instead of getting a dry dough (because of the oat flour absorbing properties), it was very wet, even after being half an hour in the fridge. The flavour was not bad but it resulted in one huge chewy cookie – I loved how soft they are-. However, I won’t give up and I’ll keep trying! Greetings from Chile!

    Reply
    • Erin replies to PIA
      February 28, 2017 @ 10:39 pm

      That sounds interesting! My dough was also quite wet (though other people didn’t have that issue). Thanks for your feedback and good luck with your next round! If you figure out an oat flour version that works, I’d love to hear about it. :)

      Reply
  • Angela
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    February 26, 2017 @ 2:15 am

    These cookies are spot on! I love all things lemon, and these cookies are sure to satisfy my lemon cravings. The edges were a little crispy, and the inside soft and chewy. Perfect!

    Reply
    • Erin replies to Angela
      February 26, 2017 @ 9:33 pm

      That’s awesome! I’m so happy that you enjoyed the cookies and that they satisfied your cravings. :) Thanks a bunch for your comment!

      Reply
  • Brittany says
    February 20, 2017 @ 5:39 pm

    I am making these this morning. I made the dough last night. My dough wasn’t runny but I used room temp coconut oil. I also substituted agave for the syrup.

    By my calculations, the entire batch of cookies is 1702 calories (I just added up the calories in each ingredient. Again this is with agave which is 60 calories per tablespoon.) I made 13 small ones so mine are around 131 per cookie.

    I am excited to try the cookies. Goodness knows I ate some of the batter already!

    Reply
    • Erin replies to Brittany
      February 20, 2017 @ 10:31 pm

      The room temp coconut oil probably made a difference! I hope they came out correctly. :) When I use melted coconut oil in one of my cookie recipes that calls for firm coconut oil, they come out a mess. Hopefully it’s not the same when it’s the other way around! I hope you enjoyed the cookies. Thanks for your comment!

      Reply
  • Laura Becerril says
    February 18, 2017 @ 12:02 am

    Hi,
    I do not have almond flour, can I still make these cookies with coconut flour only?

    Reply
    • Erin replies to Laura Becerril
      February 18, 2017 @ 5:45 pm

      Hi! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! You could try hazelnut or cashew meal in place of the almond flour.

      Reply
      • Tracy
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        replies to Erin
        April 22, 2017 @ 9:17 pm

        Hazelnut flour worked out great!

        Reply
        • Erin replies to Tracy
          April 22, 2017 @ 9:26 pm

          Awesome! Thanks for letting us know. :)

  • Kelly says
    January 12, 2017 @ 8:06 pm

    Thank you for posting! I cannot wait to try your recipe. I have a friend who is GF/DF and she loves all things lemon. I’m making these cookies to take to her house for a small get-together she is hosting this weekend. I think they’re going to be perfect!

    Reply
    • Erin replies to Kelly
      January 12, 2017 @ 8:57 pm

      That’s so nice of you to make her a cookie recipe that’ll fit her diet! I hope you’ll both enjoy the cookies. I’d love to hear how they come out! Thanks for your comment. :)

      Reply
  • Kelly Barcroft
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    January 8, 2017 @ 3:51 am

    I made these tonight. I wouldn’t normally be a person to go for a lemon cookie but a friend of mine’s birthday is tomorrow and I thought I would make them for him. The only thing different I did is that I don’t have any lemons or lemon juice. But I do have these packets of true lemon and one packet is equal to one wedge of lemon. I have used them before and they work well. The only ingredients in them are lemon oil, powdered lemon juice and citric acid. I don’t know how many packets I put in…probably 8 or 9 and they are really good cookies.
    I wonder though if you can turn these into a non-paleo version. I think my son would like them but he is allergic to almonds.

    Reply
    • Kelly Barcroft
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      replies to Kelly Barcroft
      January 8, 2017 @ 4:46 am

      By the way, I doubled the recipe…so I put those 8 or 9 packets of True Lemon in a doubled recipe…not in a single recipe.

      Reply
    • Erin replies to Kelly Barcroft
      January 8, 2017 @ 10:32 pm

      Oooh! That’s interesting. I’ve never heard of those packets but they sound like a great sub. Thanks for the tip! It’s pretty much impossible to convert almond / coconut flour recipes to be made with wheat. :/ I’ve tried. This recipe for whole wheat sugar cookies looks really good, though! Thank you for your comment. :)

      Reply
  • Olivia says
    January 5, 2017 @ 11:50 pm

    What is the nutrition info on this recipe? Also whould oat flower be a good sub for the almond flour? (Sister is highly allergic to nuts) Thanks!

    Reply
    • Erin replies to Olivia
      January 6, 2017 @ 10:05 am

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) And unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that!

      Reply
  • Katherine says
    December 31, 2016 @ 9:17 pm

    I made these today, mine were not runny at all, had a great cookie consistency, I refrigerated them anyway. I love the texture, mine aren’t very lemony, so I will add more zest next time. I use sugar free syrup and it can not be tasted at all.

    Thank you for the great recipes!

    Reply
    • Erin replies to Katherine
      January 2, 2017 @ 8:43 pm

      I’m happy that they came out well for you and that sugar-free syrup worked! I guess the consistency of the dough depends on the type of almond and coconut flour used. Thanks a bunch for your comment. :)

      Reply
    • Lisa replies to Katherine
      January 11, 2017 @ 7:12 pm

      I am making them right now and my dough is perfect for cookies as well – not runny at all! Thank you for your comment – I wanted to make sure I didn’t ruin it and so glad your comment was here!

      Reply
      • Erin replies to Lisa
        January 11, 2017 @ 9:13 pm

        Mine’s always like batter! I guess it’s my almond flour. I’ve changed the instructions to say that it may or may not be runny. :) Thanks for your comment!

        Reply
  • Sisca says
    December 15, 2016 @ 9:50 pm

    Hi Erin, awesome recipe! Mine turned out great! Will they last longer than four days if put in the fridge?

    Reply
    • Erin replies to Sisca
      December 15, 2016 @ 10:20 pm

      Hi Sisca! I’m so happy you liked them. :) And yes, they will! Maybe a week in an airtight container? Thanks for your comment!

      Reply
  • Jessika says
    December 9, 2016 @ 8:22 pm

    These sound divine! i love lemon anything and have a very large quantity of coconut flour to use up! It’s used far more in paleo baking than it is in vegan and after I switched to vegan I found that it’s rarely used. I will be making these soon.

    As for your aquafaba question, I recently made a vegan cornbread that called for aquafaba and as I made it into a “meringue” consistency it was FANTASTIC! In no way do you get a single hint of stinky chickpeas! Now if course I added organic cane sugar but I still half expected it to smell like beans. I was simply elated to see how beautifully it rose and has the exact same feel as traditional meringue. It was just glorious. The juice of one can made far far more than I was expecting so my advice would be to start slow and with one can. Good luck!

    Reply
    • Erin replies to Jessika
      December 10, 2016 @ 6:24 pm

      Haha. I love how you refer to chickpeas as stinky. That’s how I feel about them. :D That cornbread recipe sounds very interesting! Is the recipe online? Thanks so much for your tip and for your comment! I hope you’ll enjoy these cookies. :)

      Reply
  • Vitaliya Nadezhdina
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    November 30, 2016 @ 8:32 am

    Your cookies are divine! I’m in love with the coco ahaha you know, so these were a savior for me after hours on the net looking for something decent. Baked them yesterday, but without lemon at all, and I substituted coconut oil with coconut goodness. On top of all, I added coconut goodness peanut cream and raw chocolate nibs on top. It seems these are absolutely different from yours now… BUT ANYWAY the idea was born here.
    Check up my blog for reworked version of cookies inspired by you! I’m posting it today :)

    Reply
    • Erin replies to Vitaliya Nadezhdina
      December 1, 2016 @ 7:50 pm

      Haha. I’ve made a coconut version of these, too! They’re good. :) But peanut cream?! Yum! Never tried that. Thanks a bunch for your feedback!

      Reply
  • Anne Sanders (UK) says
    November 23, 2016 @ 8:17 am

    I made these yesterday. The texture wasn’t batter like, but seemed just perfect to me. Didn’t chill them the full 30 minutes as didn’t feel it needed it but the end result ….. absolutely perfect!
    I shall be making these again for sure and doubling the quantity!
    Thanks.

    Reply
    • Erin replies to Anne Sanders (UK)
      November 23, 2016 @ 8:20 pm

      I guess the dough consistency has to do with the coconut oil temperature and the brand of flour. I’m happy it worked out well for you and that you’re going to make them again. :) Thanks for your feedback!

      Reply
  • Cynthia Kort says
    November 15, 2016 @ 6:00 pm

    Erin what is the best substitutes for coconut oil and flour if a person doesn’t care for coconut?

    Reply
    • Erin replies to Cynthia Kort
      November 15, 2016 @ 7:56 pm

      Butter would work in these cookies but unfortunately, there’s no sub for coconut flour. It absorbs so much more liquid than any other type of flour and using more almond flour in place of it won’t work. You can’t taste the coconut flour as long as you add all the lemony ingredients, though. :)

      Reply
  • Heidi says
    November 12, 2016 @ 3:46 am

    I’m hoping you can help me, I quadruple checked my recipe, because I was expecting my batter to be wet, but was instead very crumbly and dry, like a powder. What went wrong? I’m sure all my ingredients and measurements were correct, and according to the comments it wasn’t something that happened to anyone else. I was really looking forward to these! Any advice?

    Reply
    • Erin replies to Heidi
      November 12, 2016 @ 9:11 am

      Hi there! I’m sorry you’re having difficulties! Like you said, none of the other commenters have had that issue (and I’ve made these tons of times) so either one of the ingredients or one of the measurements were off. Or perhaps you really, really packed the almond flour? But even then, I don’t think it’d come out crumbly and dry. There have been times when I follow one of my own recipes (which has nothing but great reviews) and they come out terribly. Then I realize I added too much or too little of something. It happens. :/ I’m sorry! I hope you’ll give them another try. :) Maybe you could use a scale next time, if you didn’t last time.

      Reply
      • Heidi replies to Erin
        November 13, 2016 @ 6:05 pm

        Well I have not given up hope, lol. I’ll be trying it again cause I really want these cookies! Thank you!

        Reply
        • Erin replies to Heidi
          November 14, 2016 @ 10:20 am

          Good luck! :)

    • Arianna replies to Heidi
      June 1, 2017 @ 8:52 am

      I just had the exact same problem. I followed the recipe exactly. Double and tripled checking everything. I used ghee instead of coconut oil but that shouldn’t have caused an issue but it came out very dry and crumbly. I added small amounts of ghee essentially doubling the oil and now my cookie dough looks more like pie crust dough. I am chilling the dough and going to try making them tomorrow. See how they turn out. I am glad I am not the only one though.

      Reply
      • Erin replies to Arianna
        June 2, 2017 @ 11:14 am

        Hmm. I did a video of the orange version of these cookies (which is exactly the same as these but with orange flavoring) which you can find here. You can see that the dough definitely isn’t dry and crumbly. Like I said in my above comment, something must have gone wrong (especially when you consider that nobody on the first page of comments had any issues). Sorry I can’t be more of a help! I hate it when something doesn’t come out well. What brand of almond flour did you use?

        Reply
  • Lona says
    November 11, 2016 @ 4:34 pm

    What about eggs in the recipe?

    Reply
    • Erin replies to Lona
      November 11, 2016 @ 8:50 pm

      There aren’t any. They’re not needed. :)

      Reply
  • Chelsea
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    October 16, 2016 @ 9:51 pm

    These cookies are delicious! The recipe sounds pretty versatile too. I am thinking you could change the extract and bake it into a cookie pie crust for Thanksgiving! 😊 I am going to have to test that!

    I am impatient and did not chill my dough for the full time so my cookies ended up dreading thin but are delicious nonetheless! I used honey instead of maple syrup because I only had dark syrup on hand. 5 Stars – Great recipe Erin! Thanks for posting! 💗

    Reply
    • Erin replies to Chelsea
      October 18, 2016 @ 6:00 pm

      Good luck with the cookie pie crust! I’d love to hear how that goes (but I have to admit that I’m not very hopeful). I’m really happy you enjoyed the cookies despite them spreading! Thanks a bunch for your comment. :)

      Reply

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