Gluten-free Lemon Cookies (vegan, paleo)
These gluten-free lemon cookies with frosting are soft, easy to make and are also vegan and paleo.
Unlike some of my other cookie recipes, you can tell that these aren’t made with all-purpose flour (but don’t run away just yet!).
Those other cookies (especially these vegan peanut butter cookies, paleo vegan coconut flour cookies and paleo oatmeal cookies) have nut butters 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 paleo 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 syrup – but not in my lemon goodies.
I want that lemon taste to shine through everything else. I used the lightest Grade A maple syrup in these cookies and recommend you do the same if you don’t want any maple flavor. Maple also worked great in this paleo lemon fudge!
With no eggs or gluten, I have no idea how these lemon cookies hold together so well, but I’m not complaining!
This healthy 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!
Some people have mentioned in other posts of mine that oat flour can be used as a substitute for coconut flour (for a non-paleo version), but I’ve never tried it myself. If you try it out, please let us know in the comments!
I first posted this vegan lemon cookies recipe 4 years ago, and am reposting it because I wanted to share the frosting recipe. It makes them so much more delicious!
They’re still great without, but… make them with the frosting! :D
If you try these gluten-free lemon cookies, I’d love to hear what you think! And should you want to try another citrusy treat, try this tangerine posset.
Substitution questions about these gluten-free lemon cookies?
Can I use something instead of coconut oil in the cookie dough?
I think butter or ghee would work (for a dairy-containing version ) as well as vegan butter (for a non-paleo version).
Can I use something instead of maple syrup?
Honey would probably work if you don’t mind a bit of honey taste (for a non-vegan version). Honey + lemon is delicious together! If you want to use honey, bake them at 325 degrees F (162 degrees C) instead of 350 degrees F (177 degrees C). Honey bakes quicker than maple syrup. But if you want just lemon taste, go with maple. Agave syrup would probably work, too.
If anyone tries a keto version, I’d love to hear how you did it and how they came out!
Does it have to be blanched almond flour?
You can use almond meal if you don’t mind the little bits of almond skin in your cookies. Hazelnut meal would also probably work, but I think that’s a weird flavor combination with the lemon.
If you don’t have any on hand, I recommend finding a more traditional recipe that uses all-purpose flour or a gluten-free baking blend, like these lemon cookies.
Can I use something instead of coconut flour?
Unfortunately not. There’s no good substitute for coconut flour, as it absorbs significantly more liquid than other flours. I’ve heard of people using oat flour (if you can have grains), but I have absolutely no idea how much you’d need to use or if it’d be as tasty.
For another gluten-free lemon dessert that doesn’t use coconut flour, try this Lemon Tiramisu! These Gluten-free Lemon Poppyseed Muffins would also be a great choice.
Can I use something instead of coconut butter in the frosting?
Nope! Like I said in my post on how to make coconut butter, there’s no sub for it.
Gluten-free Lemon Cookies (vegan, paleo)
Ingredients
For the cookies:
- 1/4 cup (56 grams) refined coconut oil melted, see notes
- 1/3 cup (80 ml) 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) almond flour finely ground, blanched
- 2 tablespoons (17 grams) coconut flour sifted if lumpy
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
For the frosting:
- 1/4 cup (63 grams) coconut butter NOT coconut oil! softened but not melted
- 1 1/2 tablespoons maple syrup
- 1 tablespoon (14 grams) refined coconut oil softened but not melted
- 2 tablespoons + 1 teaspoon lemon juice
- 1 teaspoon lemon zest add more to taste
- 1/8 – 1/2 teaspoon lemon extract the amount will depend on your brand of extract and how lemony you want them
- pinch salt
Instructions
- In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract.1/4 cup (56 grams) refined coconut oil, 1/3 cup (80 ml) maple syrup, 1 tablespoon lemon zest, 1 1/2 teaspoons 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.1 1/3 cups (133 grams) almond flour, 2 tablespoons (17 grams) coconut flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt
- Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
- Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
- Roll into nine 35-gram balls. Place 3″ apart on the prepared baking sheet and press the balls down slightly with your palm.
- 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.
- The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
- Prepare the frosting. Combine all of the ingredients in a high-powered blender and blend for about 20 seconds at medium or until totally smooth. Don’t blend too long or it’ll melt. You can also mix this by hand if your coconut butter and oil are soft enough. Spread a heaping tablespoon over each cookie.1/4 cup (63 grams) coconut butter, 1 1/2 tablespoons maple syrup, 1 tablespoon (14 grams) refined coconut oil, 2 tablespoons + 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1/8 – 1/2 teaspoon lemon extract, pinch salt
- Store in an airtight container for up to 4 days.
Notes
- Using unrefined coconut oil would yield cookies with some coconut flavor.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Categories:
Cookies, Dairy-free, Gluten-free, Grain-free, Paleo, Spring Recipes, Vegan, Winter Recipes,
Hi there, can you tell me what coconut butter would be in German? I don’t think I’ve seen it here. Thanks!
Hi! It’s called Kokosmus. :) Alnatura has their own store-brand Kokosmus but they also have Rapunzel, which is usually a tiny bit cheaper. DM also has it.
Danke für die schnelle Hilfe, super : ) !
Can these cookies be frozen and still taste great?
Yes, they freeze great. :)
Love these little cookies! Trying to eat ran in the new year and this recipe is pretty clean. My cookies had more coconut than lemon flavor but that’s on me. I didn’t have any lemon extract and I used the coconut oil I had on hand. Costco brand and possibly not refined. Regardless the texture and taste were both great! Will make again with lemon extract (and probably agsin before I make it to the store)
I’m so glad that you enjoyed them! Almost all brands are unrefined so you have to seek out the refined kind. It’s worth it for the coconut-free taste, though. ;) I hope that you’ll enjoy the lemony version, too. :D Thanks for your feedback!
Can you use a substitute for the coconut butter? Like almond butter or another vegan butter?
My apologies for just now seeing your question! It was in spam for some weird reason with a bunch of other comments. :( Hopefully you found the answer in the post. Where it says, “Can I use something instead of coconut butter in the frosting?” I wrote “Nope! Like I said in my post on how to make coconut butter, these’s no sub for it.” Sorry about that.