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. Scroll down for a how-to recipe video!

Unlike my last paleo cookie recipe, these paleo double chocolate cookies, you can tell these lemon cookies are grain-free.

Those other cookies (and these chocolate chip paleo 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 gluten-free lemon 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 often use honey, like in my paleo mini lemon tarts and paleo lemon curd.

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. Maple also worked great in this paleo lemon fudge!

Vegan Paleo Lemon Cookies {grain-free, gluten-free, dairy-free} With a how-to recipe video!

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} and with a how-to recipe video!

But back to these vegan 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 gluten-free lemon cookies 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!

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

Rated 4.8 by 39 readers
Paleo Lemon Cookies (vegan, grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 6-9 cookies


  • 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


  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.


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

Recipe by  |

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

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

1 comment is awaiting moderation!

  • Fire T says
    November 10, 2018 @ 6:50 am

    Do I have to use baking soda?

  • Sarah says
    November 7, 2018 @ 4:14 am

    These are so good! And so easy! I didn’t have lemon extract so I used vanilla instead and turned out great. Straight out of the oven is to die for. Yum!

    • Erin replies to Sarah
      November 8, 2018 @ 7:36 pm

      Yay! I’m happy that you enjoyed them so much. :) Thanks for your comment!

  • Lisa says
    October 26, 2018 @ 5:13 pm

    Can you use just coconut flour. Husband can’t have starch.

    • Erin replies to Lisa
      October 28, 2018 @ 6:12 pm

      Unfortunately not. But almond flour isn’t a starch? You could try my coconut flour cookies for a coconut only cookie recipe!

  • Mary Stein-Webber says
    August 26, 2018 @ 6:21 pm

    I love these cookies! Today I made almond chocolate chip cookies with the same base. Yum. Instead of lemon (which I love) I used almond extract and some home made choc. chips with baker’s chocolate.
    Whole new cookie. The extract is great with the almond and coconut flavors.

    • Erin replies to Mary Stein-Webber
      August 29, 2018 @ 9:53 am

      That sounds delicious! Thanks for the tip. I love almond extract so I’ll have to try that, too. Thanks for your comment. :)

  • Jay
    August 18, 2018 @ 4:25 am

    Followed recipe to the letter. Made them exactly how they showed in the video. Unfortunately these are the worst cookies I’ve ever had!! I’ve been baking for over 50 years and learned how to bake from my pastry chef grandfather. I’ve never had a worse cookie. The taste is good but the texture, moistness and overall appearance leave much to be desired!

    I’m sorry to leave such a poor review especially after reading the other reviews. I had such high hopes for this cookie! I’m very disappointed!

    • Erin replies to Jay
      August 19, 2018 @ 10:21 am

      I’m sorry that you thought that they were so horrible! But I have to say, I think something must have gone wrong. On a recipe where everybody else seems to love the cookies and one person thinks that they’re the worst cookies ever, that always seems to be the case. I’m guessing there was probably an ingredients issue, like accidentally using the wrong ingredient or using too much of something. Unfortunately, I believe this happens to everyone now and then, regardless of age or experience level. Or perhaps you packed the cups of almond flour or coconut flour, which would have resulted in a bad texture.


Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: