Gluten-free Lemon Cookies (vegan, paleo)

Gluten-free lemon cookies that are also vegan, paleo, easy to make and have a delicious frosting!

In January and February, I’m always in the mood for lemon. Winters are so grey here and citrus cheers me up.

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 – but not in my lemon goodies.

Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

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!

Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

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 said in other posts of mine that oat flour works as a coconut flour sub (for a non-paleo version), but I’ve never tried it myself. If you try it out, please let us know in the comments!

Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

I first posted this vegan lemon cookies recipe 4 years ago and am reposting them because I wanted to reshare them with 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!

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 verison) 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 degree C) instead of 350. 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!

  • Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

  • 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.

  • Can I use something instead of coconut flour?

    Unfortunately not. There’s not a good sub for coconut flour as it absorbs so much 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.

  • 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.

Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

Gluten-free Lemon Cookies (paleo, vegan)

Rated 5.0 by 48 readers
Gluten-free Lemon Cookies (vegan, paleo)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 9 cookies


    For the cookies:

  • 1/4 cup (56 grams) refined coconut oil, melted1
  • 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
  • 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 (or more) lemon zest
  • 1/8 - 1/2 teaspoon lemon extract (the amount will depend on your brand of extract and how lemony you want them)
  • pinch of 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. 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. 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.
  7. Store in an airtight container for up to 4 days.


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

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345 comments on “Gluten-free Lemon Cookies (vegan, paleo)” — Add one!

3 comments are awaiting moderation!

  • Beverly says
    August 11, 2018 @ 8:57 pm

    I love my cookies, I’m just starting out on my paleo lifestyle. Can honey be sub for maple syrup? I have a blended “paleo” flour ill be using. Also is grams measurement used in all the recipes? Thank you.

    • Erin replies to Beverly
      August 13, 2018 @ 3:07 pm

      You can use honey but you might need to bake these a little lower and for a few fewer minutes so that they don’t brown too quickly. I’m not sure if a paleo flour blend will work in this recipe, though. I’d recommend trying it as written first and then experimenting with your blend. :) I’m not sure what you mean by gram measurements used in all recipes. Do you mean do I use them in all my recipes? If so, yes I do. :) Hope you’ll enjoy the cookies!

  • Nance
    July 26, 2018 @ 7:47 pm

    I just made them over the weekend. My picky husband loves them and asks for more!!!
    My dough came out dry at first, so I added 2 eggs last minute. Came out absolutely wonderful! Soft and moist cookies. Thank you so much!

    • Erin replies to Nance
      July 26, 2018 @ 9:06 pm

      I’m so happy that you and your picky husband enjoyed them! I’m puzzled as to how you could add two eggs and have them come out well. But it’s great that it worked. :) Did you make any subs or changes at all to the recipe (other than the eggs?) Thanks for your comment!

  • Babe says
    June 16, 2018 @ 10:22 pm

    I just made these for the first time. Delicious and easy! Definitely double the recipe though. I used honey instead of syrup and I added finely chopped fresh mint. Perfect summer time cookie. ❤️

    • Erin replies to Babe
      June 19, 2018 @ 8:43 pm

      Oooh! Mint is an interesting idea. :) Sounds good! I’m so happy you liked the cookies. Thanks for the tip and for your comment!

  • liz says
    April 20, 2018 @ 7:26 pm

    hi! why does the coconut oil need to be melted? and would you measure it cold and then melt it?

    • Erin replies to liz
      April 21, 2018 @ 10:22 am

      Hi there! You can measure before or after melting because 1 tablespoon of firm or melted still equals 14 grams. If your coconut oil is soft enough to be combined easily into the batter, it doesn’t have to be melted.

  • Aly says
    April 15, 2018 @ 1:34 am

    Soooooo goooood! Made them just as instructed. My husband loved them and is requesting I make them again. So…winner!

    • Erin replies to Aly
      April 15, 2018 @ 6:52 pm

      Woohoo! Always a good thing when the husband requests them again. :) Thanks for your comment!

  • Lizzy says
    April 10, 2018 @ 3:53 am

    Love LOVE this recipe but it is difficult to keep it consistent for me. Any chance you have flour measurements by weight?!

    • Erin replies to Lizzy
      April 10, 2018 @ 10:40 am

      So happy you like it! :) But I’m confused. Grams are already listed. Were you maybe looking at a different recipe?

  • Jess Campbell
    April 6, 2018 @ 6:53 pm

    Hey there! I’m making these as thank you favors for a friends baby shower. I did a test run and they were DELICIOUS and got good reviews from my friends. I added in almost a Tbsp of cardamom and some enjoy life chocolate chips. I was wondering how you would go about making them before an event? Would you freeze them, refrigerate them, or anything like that? They’ll be packaged in plastic wrap inside of a cute little glassine bag. Thanks for your input!

    • Erin replies to Jess Campbell
      April 7, 2018 @ 8:08 pm

      Hi! Oooh. Cardamom sounds like a delicious addition! These cookies stay good for quite a while at room temperature. How many days before the event do you want to make them?

      • Jess replies to Erin
        April 7, 2018 @ 8:43 pm

        I looove the cardamom addition! It’s such a wonderful lemon companion. I wish there were allergy free white chocolate chips!!! I was considering starting them today, so a week in advance. Let me know what you think!

        • Erin replies to Jess
          April 8, 2018 @ 9:35 pm

          Sorry for the slow reply! I think I’d refrigerate them just to be safe. I haven’t tried freezing them so I’m not sure about that. Sorry I don’t have a better answer for you!

  • Hima says
    March 17, 2018 @ 3:51 am

    Hi Erin! So does this recipe only make 9 reasonably sized cookies?
    I’m having a get together of about 15 people so I want to make sure I have enough. I’m assuming I should probably double the recipe. I’m making another cookie too so I assume doubling will be enough.

    • Erin replies to Hima
      March 18, 2018 @ 1:54 pm

      Hi Hima! Sorry for the slow reply. And you’re correct. I would definitely recommend doubling the recipe. :) I hope you and your guests will enjoy them!

  • Shana
    March 4, 2018 @ 2:29 am

    Another delicious recipe. So easy, too! Definitely a keeper!

    • Erin replies to Shana
      March 8, 2018 @ 9:32 am

      I’m happy to hear that you want to make them again! Thanks for your comment. :)

  • cassi says
    February 28, 2018 @ 5:17 pm

    hi! can i sub all purpose gluten free flour for the almond flour?

    • Erin replies to cassi
      February 28, 2018 @ 5:28 pm

      Hi there! I wouldn’t recommend that sub (as GF AP flour is meant as a sub for wheat and not almond + coconut flours) but I believe some commenters have tried it. You can check out the reviews to see what they did. :)

  • Bradie Derrenger says
    January 20, 2018 @ 12:06 am

    Any idea on fat content. Im making these for a freind who cant have dairy, eggs or wheat also needs low fat due to gall bladder

    • Erin replies to Bradie Derrenger
      January 21, 2018 @ 10:51 am

      I don’t but you could use this recipe analyzer if you’d like for that info. :) I do know that these aren’t low-fat, though.

  • BC
    January 16, 2018 @ 4:58 am

    AWESOME recipe!! Made these today and followed the recipe exactly (except doubled) and they were 100% perfect! Sightly chewy on the outside and soft on the inside and fantastic flavor. Thank you for the recipe- this one is a keeper.

    • Erin replies to BC
      January 21, 2018 @ 11:06 am

      You’re welcome! I’m happy that you think they’re a keeper and good to know that they double well. :) Thanks a bunch for your comment (and sorry for my slow reply!).

  • Gail Richardson says
    January 5, 2018 @ 11:59 pm

    I was looking for something gluten-free and lemony and eggless – as I don’t have any eggs – and I found and made your recipe. I used butter and honey as they befriend lemons so well. I used 1/4 cup of honey and added lemon juice to bring it up to 1/3 cup. The cookies are beautiful and delicious. Thanks for a great easy recipe!

    • Erin replies to Gail Richardson
      January 7, 2018 @ 7:38 pm

      That’s great to know that butter and honey work well! I’m happy that you enjoyed them. :) Thanks a bunch for your comment!

  • Pamela
    January 4, 2018 @ 6:43 pm

    I love these cookies. My grandchildren made them for me while I was working. They used all purpose gluten free flour. They’re so easy to make and I love the taste. The grandchildren liked them too.

    • Erin replies to Pamela
      January 7, 2018 @ 5:09 pm

      That’s so nice that your grandchildren made you cookies and that you enjoyed them! Thanks for your feedback. :)

      • Katie replies to Erin
        January 15, 2018 @ 4:47 am

        So did the use the gluten free flour in place of the almond and coconut flours??

        • Erin replies to Katie
          January 15, 2018 @ 6:28 pm

          I unfortunately don’t know (and don’t think she’ll see your comment unless she visits this page again). Sorry about that!

    • Katie replies to Pamela
      January 15, 2018 @ 4:48 am

      Did they use gluten free flour instead of both the almond and coconut flours?? Thanks

  • Nar says
    December 13, 2017 @ 1:18 am

    Can I use Tigernut flour instead of almond flour?

    • Erin replies to Nar
      December 13, 2017 @ 4:12 pm

      I’ve never tried it so I have no idea. I’ve only made a few recipes with tigernut flour and don’t have much experience with it. Sorry about that!

  • Kayla Spears says
    December 8, 2017 @ 11:58 pm

    Alright guys… I am not a great baker and when I attempted to make these everything went to hell. I love the idea of these cookies! But alas, I only had white flour available and I added some coconut oil and lemon juice… and I’ll just say that my family did not love this cookie. Thank you for the recipe though!! I love vegan recipes! ☺️

    • Erin replies to Kayla Spears
      December 10, 2017 @ 6:53 pm

      By white flour, do you mean all-purpose flour? Like wheat flour? Unfortunately, all-purpose flour isn’t at all interchangeable with almond flour so that’s probably why your family didn’t enjoy the cookies. I hope you can try again with almond flour! The other reviewers have all seemed to love the cookies. :)

    • Babe replies to Kayla Spears
      June 16, 2018 @ 10:16 pm

      You didn’t follow the recipe, so maybe don’t share how you didn’t like it. Unfortunately flour can’t be subbed for almond/coconut flour. May want to look for a non vegan lemon sugar cookie recipe.

      • Erin replies to Babe
        June 19, 2018 @ 8:45 pm

        Thank you! But at least she didn’t rate it a 1? I try to see the positive with these comments. ;)

  • Amy says
    November 27, 2017 @ 3:12 am

    I just made these for the first time for a cookie exchange with family. I ground up unsalted sunflower seeds to form sunflower flour and used instead of almond flour. I use about 1/2 tsp extra lemon zest and fresh lemon juice instead of lemon extract. They are great! My family thought they were good too. I did discover that the inside turned green, I think because of the sunflower seeds. Just made them more festive for the Christmas season. :)

    • Erin replies to Amy
      November 28, 2017 @ 3:49 pm

      Haha. I like how you see the green cookies as just more festive for the holidays. :D I’m happy to hear that they came out well with sunflower seed flour! That’s a great tip for the nut-free people. Thanks a bunch for your comment!

    • Dawn Marie replies to Amy
      March 5, 2018 @ 4:04 pm

      Thanks for the nut free tip.

  • Laura says
    November 23, 2017 @ 1:16 am

    I modified just because I didn’t have coconut flour on hand or lemon extract. So I used 2 tbsp of flour instead which I know makes it not paleo. But I was more after the vegan cookie so I’m ok with that. I also used agave instead because I’m out of maple syrup. I used the juice of half a lemon to replace the extract. AND I added some shredded coconut. It was to die for. These cookies are going into my regular rotation. And I love the simplicity of them. And that it’s a small batch. I might eat them all 😊

    • Erin replies to Laura
      November 24, 2017 @ 5:32 pm

      I’m so happy that the cookies came out well with your changes! Added coconut sounds delicious. :) Nothing wrong with eating them all. It IS a small batch. :D Thanks for your comment!

  • Theresa
    November 8, 2017 @ 7:36 am

    These are incredibly easy and SO delicious! This is one of my go-to recipes to make when I teach essential oil classes. I sub 8 drops of doTERRA lemon oil in place of the lemon extract. Always a hit!

    • Erin replies to Theresa
      November 8, 2017 @ 7:49 pm

      Yum! That sounds delicious. I’ll have to try that! Thanks for your tip and your comment. :)

  • HollyRae
    October 31, 2017 @ 6:30 am

    I’m somewhat late to the party but just wanted to as if you think they would work if I used Tigernut flour instead of almond and Cassava instead of coconut? I’m on the AIP diet and don’t tolerate coconut well :( These look so good that I’d love to try them!

    • Erin replies to HollyRae
      October 31, 2017 @ 2:32 pm

      I’m also on AIP (despite the recipes you see posted on my blog) and am sorry to say that those flours aren’t at all interchangeable. :( You’re much better off finding recipes that are already AIP. I believe there’s a coconut-free AIP recipe roundup somewhere! I know because I started reacting to coconut for a while and basically everything AIP calls for coconut. Sorry about that! Wish I could help more.

      • HollyRae
        replies to Erin
        November 1, 2017 @ 12:07 am

        Thanks Erin – that saves me wasting expensive ingredients! I’ve never cooked with either before so will continue the search!

        • Erin replies to HollyRae
          November 1, 2017 @ 1:37 pm

          You’re welcome and good luck (with baking and AIP, in general!).

  • Leslie Stewart
    October 29, 2017 @ 8:42 pm

    I made these cookies a few days ago and they were soooooo good. I’m dairy free but thought why not try them even though they are gluten free also. YUM! I followed your recipe exactly as is. The only problem I found, the batch didn’t make enough but an easy fix! LOL I will definitely make these again, probably in a few days but triple the batter so I’ll have cookies for a few more days!!!

    • Erin replies to Leslie Stewart
      October 31, 2017 @ 2:46 pm

      Haha. I’m sorry the yield was so small! I hope that your triple batch will come out well and that it’ll be enough to satisfy your cooking craving. :D Thanks a bunch for your comment!

  • Ivy says
    August 14, 2017 @ 8:20 pm

    Oh man, these look incredible. I’m not a big lemon fan but I did love those lemon cooler cookies growing up. I’m wondering if anyone tried sprinkling powder sugar on top.

    • Erin replies to Ivy
      August 14, 2017 @ 10:10 pm

      Thanks! I haven’t tried it but I don’t know why it wouldn’t work. Hope you’ll enjoy them if you give them a try! :)

  • Mary says
    July 29, 2017 @ 7:54 pm

    Can’t wait to try the recipe. Can you use fresh lemon juice instead of lemon extract?

    • Erin replies to Mary
      July 29, 2017 @ 9:07 pm

      I haven’t tried it but some of the commenters have with success. They just won’t be as lemony!

      • Mary replies to Erin
        August 5, 2017 @ 7:22 pm

        Finally made theses cookies! So yummy and delicious and moist. Followed the recipe exactly, except I was confused by the unblanched flour so they don’t look like the photo. Just a little darker. I used butter instead of coconut oil and honey In place of the maple syrup. Super fab cookie. I was going to bring them to a party but I might be a little greedy with them now. Ha.

        • Erin replies to Mary
          August 6, 2017 @ 8:52 am

          Haha. Nothing wrong with keeping them for yourself! I also have that “bake for a party but don’t want to share” problem. :D I’m so happy you liked the cookies! Thanks for your comment.

        • Mary
          replies to Mary
          August 6, 2017 @ 5:15 pm

          My sister has celiacs disease so I’m going to freeze them and share with her. I know she’ll appreciate them more than anyone else. I can’t wait to try some of your other recipes. Thanks for sharing!

        • Erin replies to Mary
          August 8, 2017 @ 7:20 pm

          That’s so nice of you to make something your sister can eat, too! And I hope you’ll enjoy the cookies, too. :) Thanks for your comment and I hope you’ll like the other recipes!

  • Barbara McCartney
    July 22, 2017 @ 7:37 pm

    This is a great recipe I used sunflower seed flour because my husband is allergic to almonds and it tasted great, but I had to laugh at the beautiful green color on the inside! After baking the cookie and waiting for them to cool we broke the cookie in half and got the surprise of our baking lives :) They were a lovely/scary shade of green! I had heard there would be green specks inside due to the sunflower/soda reaction, but wasn’t expecting a completely green center. We are new the Paleo/gluten free cooking arena and I am hoping that finding an aluminum free baking soda will remedy the color issue. Thanks for the recipe.

    • Shawna replies to Barbara McCartney
      October 10, 2017 @ 7:27 am

      Aluminum free baking powder wont alter the chemical reaction turning baked goods green. I make my own baking powder (baking soda and cream of tarter) and it still looks like I am celebrating St Patrick’s Day. It tastes good and is a great substitute with allergies, however!

      • Erin replies to Shawna
        October 11, 2017 @ 8:34 pm

        That’s good to know! Thanks for the tip. :)

    • Erin replies to Barbara McCartney
      October 11, 2017 @ 8:37 pm

      I am so very sorry I missed your comment, Barbara! I somehow missed it until someone else replied to it (I think because we were moving to another city on this day!). I’m so happy to hear that you all enjoyed the cookies despite their funny color! By the way, all baking soda is aluminum-free. I know some brands market their baking soda as aluminum-free, which makes people think that other brands aren’t. It’s baking powder (which isn’t paleo due to it having cornstarch) which isn’t always aluminum-free. Thanks for your nice comment and sorry again for my super slow reply!

  • Angeliki
    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!!!

    • 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!

    • rebecca replies to Angeliki
      September 29, 2017 @ 4:46 pm

      Would you happen to recall how much liquid Stevia you used??

  • 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!

    • 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.

  • 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!

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

      Also substituted oil for butter and maple syrup for honey

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

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

    • 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. :)

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

    What can i replace to maple syrup??

    • 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.

  • Erin
    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. 😉

    • 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!

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

    What’s the calorie count on this?

    • 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. :)

  • 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?

    • 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!

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

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

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

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

  • Rachel Anderson
    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!

    • 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!

  • Celine
    March 13, 2017 @ 10:12 pm

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

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

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

  • 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?

    • 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. :)

  • PIA
    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!

    • 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. :)

  • Angela
    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!

    • 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!

  • 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!

    • 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!

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

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

    • 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.

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

        Hazelnut flour worked out great!

        • 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!

    • 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. :)

  • Kelly Barcroft
    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.

    • Kelly Barcroft
      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.

    • 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. :)

  • 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!

    • 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!

  • 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!

    • 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. :)

    • 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!

      • 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!

  • 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?

    • 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!

  • 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!

    • 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. :)

  • Vitaliya Nadezhdina
    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 :)

    • 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!

  • 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!

    • 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!

  • 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?

    • 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. :)

  • 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?

    • 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.

      • 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!

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

          Good luck! :)

      • Megan replies to Erin
        January 7, 2018 @ 3:54 am

        This happened to me too!! It was just dust!! I checked over and over again also. I ended up adding in a bunch of water, an egg, and butter. They are in the oven now and I am thankful that I just made them for my husband tonight haha


        • Megan
          replies to Megan
          January 12, 2018 @ 7:48 pm

          Correction – I made this again and weighed everything instead of measuring. They came out awesome. User error for sure : )

        • Erin replies to Megan
          January 14, 2018 @ 5:27 pm

          Aww, yay! So happy that you tried it again and actually came back to let the others know that it was user error. Thank you! And sorry I didn’t see your comments until now. Thanks again!

    • 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.

      • 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?

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

    What about eggs in the recipe?

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

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

  • Chelsea
    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! 💗

    • 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. :)


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