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)

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Rated 4.9 by 43 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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303 comments on “Paleo Lemon Cookies (vegan, grain-free, gluten-free, dairy-free)” — Add one!

3 comments are awaiting moderation!

  • Annelise
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    September 29, 2019 @ 6:46 am

    Thanks for the recipe! This will be a staple for me, it’s delicious.

    Reply
    • Erin replies to Annelise
      September 30, 2019 @ 12:10 pm

      I’m so glad you like them! Thanks for your comment. :)

      Reply
  • Ann says
    September 11, 2019 @ 8:35 pm

    Always looking to make healthy cookies and these turned out excellent! Instead of lemon essence I added 2 drops of lemon essential oil (a very good quality pure one), extra lemon zest and grated ginger (because I love the combination!). The only small gripe….I need to make double quantity next time..! I made my own almond flour but it didnt grind down enough so I have ordered some good quality flour to trial next… This will become a very favourite cookie….🤗❤

    Reply
    • Erin replies to Ann
      September 16, 2019 @ 8:25 pm

      Oooh, grated ginger sounds amazing! And great that oil worked in place of extract. I’m super glad that it’ll become a favorite cookie for you. :) And I’m so sorry for just now seeing your comment! It somehow got mixed in with the spam.

      Reply
      • Ann replies to Erin
        September 16, 2019 @ 10:56 pm

        Haha no probs…just made another batch! And others have requested recipe …so good vibes… x love the kick of ginger too (plus the health benefits) x thank you! Xxx

        Reply
        • Erin replies to Ann
          September 22, 2019 @ 6:56 am

          You’re welcome! And woohoo. Always glad to hear that others request the recipe. :) Thanks again for your comment!

  • Mary Jane Tremethick says
    June 22, 2019 @ 4:32 pm

    Hi Erin,
    I absolutely love these cookies. Our co-op is requesting recipes for a cookbook. If I include your url, may I submit this recipe for the cookbook? Thanks!

    Reply
    • Erin replies to Mary Jane Tremethick
      June 23, 2019 @ 8:35 pm

      I’m so glad you like them! The recipe has already been published somewhere else so it can’t be published in anything else. I’m sorry about that! But thank you for asking and not just taking. :)

      Reply
  • Sue Medeiros
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    says
    April 28, 2019 @ 12:01 am

    I made this recipe for a group and they loved it! I made it exactly with the exception of the maple syrup. I used agave! Very filling, I made small ones and got 12 out of them! Thank you!

    Reply
    • Erin replies to Sue Medeiros
      April 30, 2019 @ 9:01 pm

      You’re welcome! I’m glad that it worked well with agave. :) Thanks for the tip and for your comment!

      Reply
  • Cecilia Wootton says
    April 20, 2019 @ 9:29 am

    These look good when piped with a large piping nozzle.

    Reply
  • Hannah says
    March 19, 2019 @ 5:48 am

    Hi. I’d like to make these cookies, but I can’t have coconut flour. Can I substitute with something else that’s gluten-free?

    Reply
    • Erin replies to Hannah
      March 20, 2019 @ 7:28 pm

      Hello! Some people have mentioned using oat flour as a coconut flour sub in a few of my recipes but it’s not an exact sub (there aren’t any exact subs) and I haven’t tried it for myself. So I can’t really say for sure if it’d work! Sorry I can’t be more helpful.

      Reply
  • Olivia says
    March 14, 2019 @ 5:23 pm

    These are fabulous. My husband,daughter and I love them! I am going to use this base for all my cookies from now on. Thank you so much for your generosity as these are worth money!!! Love from France

    Reply
    • Erin replies to Olivia
      March 16, 2019 @ 9:10 pm

      You’re welcome! I’m so glad to hear that you and your family liked them so much. :) Thanks for your feedback!

      Reply
  • JN says
    March 8, 2019 @ 9:16 pm

    Hi, I used to make these ALL the time before I switched to a no sugar diet this year. Any suggestions? I so desperately want to make this. I used to start my day with this cookie & tea before I took my dog out for a walk at 5am!!! So I always had stock!
    I am wondering if I can use erythritol and then sub the liquid. Hmmmmmm.

    Reply
    • Erin replies to JN
      March 10, 2019 @ 8:50 pm

      Hello! I have to admit that I really don’t know anything about low-carb sweeteners (they give me gut issues). If you try it out, please let me know how it goes! I’m sure other readers are wondering the same thing.

      Reply
    • Suzy replies to JN
      June 4, 2019 @ 2:13 pm

      I am going to try using the sweetleaf stevia maple syrup. I use it in recipes that call for maple syrup as an alternative.

      Reply
      • Erin replies to Suzy
        June 7, 2019 @ 1:10 pm

        Thanks for the tip! I’d love to hear how it comes out.

        Reply
  • Regina
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    February 13, 2019 @ 3:14 am

    Thank you for this recipe. These lemon cookies are my absolute favorite!! I have to delay the time between making them, because I don’t trust myself to not devour them in no time. I am convinced my taste buds can be satisfied on a Vegan diet. Food can be flavorful and I look forward to exploring more recipes. Thanks again!

    Reply
    • Erin replies to Regina
      February 21, 2019 @ 9:18 pm

      You’re welcome! I’m so happy that you enjoyed them. :) Thanks for your feedback and sorry for my very slow reply! Good luck with the vegan diet. :)

      Reply
  • Ashley Brown says
    January 26, 2019 @ 7:11 pm

    Hi there, thanks for the recipe! Do you have nutritional information per cookie? Thanks.

    Reply
    • Erin replies to Ashley Brown
      January 28, 2019 @ 8:18 pm

      I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)

      Reply
  • Julie says
    January 26, 2019 @ 8:27 am

    These look delish! Could you use actual lemons as opposed to lemon extract in this recipe? If so what would that look like? Can’t wait to try these.

    Reply
    • Erin replies to Julie
      January 28, 2019 @ 8:14 pm

      Thanks! You could definitely use more lemon zest. Some of the commenters have used lemon juice but I haven’t tried it (I’ve only made them as written). Sorry I can’t be more helpful!

      Reply
  • Becca says
    January 20, 2019 @ 12:10 am

    Could we use all coconut flour instead of almond flour?

    Reply
    • Erin replies to Becca
      January 20, 2019 @ 8:58 pm

      Unfortunately not as they’re not interchangeable.

      Reply
  • Shaina says
    January 16, 2019 @ 1:59 pm

    I looked through all the comments but can’t find an answer to this question. Is the Bob’s Red Mill almond flour a de-fatted flour (powdery) or is it finely ground almonds, more like a fine almond meal? I used the first and weighed all the ingredients, but the dough was far too firm and crumbly in the end, and I had to add 1 or 2 Tb water plus a whole flax egg! And they still weren’t light and didn’t rise at all because they were too dense. I’m guessing it’s the difference in flour vs. meal, but could you please confirm or deny that? Thanks!

    Reply
    • Erin replies to Shaina
      January 19, 2019 @ 12:31 pm

      Hello! So sorry for just now seeing your question. Do you happen to live outside of the US? In the US, almond flour is always ground almonds. We don’t even have the defatted kind in the US. It can be confusing because in some countries, almond flour = the defatted stuff and what we’d call ground, blanched almonds is what others might call almond flour. Almond meal is like almond flour, except it hasn’t been blanched. I’m sorry that they didn’t come out! I hope the next time goes better. :)

      Reply
      • Shaina replies to Erin
        January 21, 2019 @ 11:09 pm

        I do live in Europe. Thank you for the explanation! For some reason, in all the recipes and explanations I’ve seen about almond “flour”, that difference never came across. People always say to use almond flour and not almond meal. And I always took almond meal to mean ground almonds. Therefore, almond flour couldn’t be just plain ground almonds. Thank you so much for being the first person who could actually clarify the difference! I can’t wait to try the recipe again, but with the right ingredient. ;)

        Reply
        • Erin replies to Shaina
          January 28, 2019 @ 8:39 pm

          Oh, gosh. That’s really confusing! I can see the problem. I think that I’ll start adding a note to my recipes to help a few of the European readers. Thanks again for your feedback!

  • Kina says
    January 15, 2019 @ 4:45 am

    I HATE COOKING but I am transitioning to a 98% Gluten-free – Vegeterian diet—- I plan to still enjoy bacon or eggs every once in a while! ;-) and I must say that I LOVE THIS COOKIE!!! And the best part about it is it is EASY, not a lot of ingredients, taste good AND FILLING! I even made a little frosting/glaze using Stevia, coconut oil and lemon extract. It was an experiment but OH MY—- now I can enjoy with or without the frosting and still be satisfied. THANK YOU SO MUCH FOR THIS RECIPE. God bless🙏🏾❤️

    Reply
    • Erin replies to Kina
      January 19, 2019 @ 1:52 pm

      Hello! I’m so sorry for just now seeing your comment. You’re welcome for the recipe. :) I’m glad that you enjoyed the cookies and I love your glaze idea. It sounds delicious! Thanks a bunch for your comment. :)

      Reply
  • Nancy Kinkead says
    January 8, 2019 @ 3:26 am

    These lemon cookies are absolutely delish.
    Loved them easy and tasty !!
    Thank you for sharing !
    Made with ghee .

    Reply
    • Erin replies to Nancy Kinkead
      January 14, 2019 @ 12:39 pm

      I bet these are great made with ghee! Sounds delicious. Thanks for your comment (and sorry for my slow reply!). I’m so happy you liked them!

      Reply
  • Sarah says
    December 16, 2018 @ 10:02 pm

    I’ve been browsing your lemon dessert recipes and was wondering, could I use this cookie recipe for your lemon curd thumbprint cookies?? I need to be dairy free and that cookie recipe has butter in it. :) thank you!!

    Reply
  • Celeste says
    December 11, 2018 @ 2:32 am

    I want to try this recipe soon. What if i don’t have a maple syrup, Is it okay for organic stevia?

    Reply
    • Erin replies to Celeste
      December 17, 2018 @ 2:40 pm

      Hi there! I’m so very sorry for just now seeing your comment. It landed in spam for some weird reason! If you don’t have maple, you could use honey (for a non-vegan version). Is the stevia a liquid version that’s meant as a 1-to-1 sub for honey / maple? If so, that should work. If not, you’d have to add some liquid to the recipe to make up for the lost liquid in the maple but I’m not sure how much. Sorry I can’t be more helpful!

      Reply
  • Ella
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    says
    December 9, 2018 @ 7:13 pm

    I made these cookies and they turned out great!!! I didn’t have any refined coconut oil, so I used virgin coconut oil. They tasted more like a coconut-lemon macaroon, but I still thought it was great! 10/10 super easy & tastes awesome!

    Reply
    • Erin replies to Ella
      December 14, 2018 @ 10:12 am

      A coconut lemon macaroon sounds yummy! Thanks for the tip. I’m happy that they came out well! Thanks for your comment (and sorry for my slow reply!).

      Reply
  • Danielle says
    December 8, 2018 @ 2:54 pm

    Hi there! I love your recipes and will be trying this one and the chocolate chips for Christmas! Question here – could I substitute coconut sugar for the maple syrup, and if so, about how much would you think?

    We try to coconut sugar these days over maple syrup and honey it bc of its lower GI! Thanks so much!

    Reply
    • Erin replies to Danielle
      December 9, 2018 @ 10:16 am

      Hi! I’m so happy that you love the recipes. :) I wouldn’t recommend coconut sugar here because the taste would overpower the lemon and I don’t think it’d go together very well. But the real problem is that you’d have to add extra liquid to make up for the loss of liquid in the maple syrup. I unfortunately don’t have a clue how much you’d need to add. :/ Sorry about that! Most of my recipes use coconut sugar so you could look here to see all of them.

      Reply
      • Danielle replies to Erin
        December 9, 2018 @ 3:06 pm

        No worries, so glad I asked! Thanks for your speedy feedback!

        Reply
  • karen K Courson says
    December 6, 2018 @ 2:17 pm

    These are so yummy! I’ve changed them up to make sugar cookies and chocolate chip cookies, equally as yummy!

    Do you have a healthy frosting recipe? I would love to make these with my granddaughter as Christmas cookies. Thanks!

    Reply
    • Erin replies to karen K Courson
      December 7, 2018 @ 10:27 am

      I do! I have these paleo orange cookie, which are the same exact cookies as these lemon cookies, but with orange flavor. And it’s got a frosting recipe! Hope you’ll both enjoy it. :)

      Reply
      • Karen replies to Erin
        December 8, 2018 @ 2:49 am

        Thank you!

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

    Do I have to use baking soda?

    Reply
  • 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!

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

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

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

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

    Reply
    • 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!

      Reply
  • 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.

    Reply
    • 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. :)

      Reply
  • Jay
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    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!

    Reply
    • 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.

      Reply
    • Rachel B Ramey replies to Jay
      November 29, 2018 @ 1:19 am

      Might be an issue of almond flour brand? It’s my understanding there’s a lot of variation in quality, fineness of texture, etc. with almond flour.

      Reply

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