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,
i dont have any lemon extract, what can i use?
I’m sorry for just now seeing your question! You can just use lemon juice. They’ll be less lemony but still delicious.
Hi! I have been loving and baking these cookies constantly for myself, friends and bdays! They are moist and taste great with honey and refined expeller pressed coconut oil ftom Whole Foods. Bake time 350 for 11 min.
However, I was in long island by the beach for a weekend and I tried making the cookies twice and they went flat and spread out! :( but still yummy.
-First attempt was with virgin refined coconut oil and honey and the rest of ingredients listed. The dough became very watery. Result: flat and spread out after 11 min.
-Second attempt: I used vegan butter instead of coconut oil. Result: flat and spread out after 11 min. I did notice the cookies did rise after 6, 7 min then they all dropped flat!
I am wondering that maybe the culprit in this the geographical location of where I was and or the altitude. I was near a beach….
Help :) love these cookies! :)
Hmm. I really have no idea! I’ve never heard that being near a beach could have an effect like that. Did you use different brands than usual? If you were at the beach, are you worried that it’s lower altitude than where you live? This recipe wasn’t written for a high-altitude so a low-altitude shouldn’t matter. Sorry I don’t have an answer for you!
OMGoodness! We absolutely loved these. My husband says they’re better without the icing and our Son #1 says they are better with the icing. So both ways are delicious!
I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam. :( I’m so glad that you and your family enjoyed them! I guess your son will get double the icing. ;) Thanks for your feedback and sorry again!
So amazing! Love the smell of lemon extract. What do you do if you do not have enough for one tablespoon? I have every single other ingredient just not enough lemons. Looks like it calls for 2 lemons :) I have lemon extract also. Thx
I’m sorry for just now seeing your question! I’d suggest increasing the lemon extract to 2 teaspoons. And then try them again later when you have more lemons because lemon zest is always better. ;) I hope you’ll enjoy them!
So good!
And thanks for leaving another comment just so you could rate it. :D
Just baked this cookie and had to say THANK YOU for sharing! I didn’t have to make the glaze because it’s SO GOOD just by itself! YUM YUM!
You’re welcome! I’m so glad you like them. :) Thanks for your feedback!
I am an 80 yr. old GF lady Texas transplant in Las Vegas who is blown away by your website. I am so impressed with your knowledge & baking experience and especially the way you put yourself “out there.” Thank you. Your presentation / photography of a varietal of healthy sweets has me drooling! You show such a zest (pun) for life in your manner of detailed conversation. You have built a little empire here that fulfills a need for those with diet restrictions. you are a very caring person who spreads happiness.
Hi Gaye! I’m so terribly sorry for only now seeing your super nice comment! I just found it in the spam with a bunch of other comments. :( Thank you for all your kind words. This is really one of the nicest comments I’ve ever gotten and just feel awful that it was sitting in spam for almost a year. Thank you again! I hope that you’re still enjoying the recipes and didn’t give up on me when I didn’t reply.
You left an invalid email address and I guessed what I think is the correct one, but I got another error message in reply. :( I’ll try writing again soon! It could be that the email account is too full.
Do you think these could be used as a mini pie crust for brownie sizes mini lemon blueberry tarts? There sound so delicious.
Hi! I haven’t tried it but I think they’d be too soft and not hold your tarts together properly. But I’m not positive!
My son said these were “the best cookies I’ve ever had”. Thank you! We are trying new vegan recipes everyday and these were divine.
Wow! What a compliment. Tell him thanks. :D And thank you for your feedback! Sorry for just now seeing your comment. Things have been crazy!
I’ve made these so many times. I just wanted to say thank you for this recipe. Everyone loves these cookies!
I have started to use Miyoko’s butter in place of the oil (or at least go half and half) and I like them even more that way.
I’m so glad that you’ve been enjoying the cookies! I’ll have to check out that butter. I’m sure some butter taste helps. :) Thanks for the tip and your feedback! Sorry for my slow reply.
These cookies were yummy! I didn’t have coconut butter so I used a plant-based almond butter stick. As a result, the icing didn’t mix as well as I would have liked and had a buttery flavor, but it was still good. I think the cookies would be good without the icing too! This will be a great base recipe for other cookies. Thank you!
You’re welcome! I’m glad you enjoyed them. :) And yes, you’ll get totally different results using coconut butter. It has a unique texture! Thanks a bunch for your feedback. :)
These cookies look absolutely divine! I love anything lemon too! Could you share what camera and lens you use to take your pictures? I am very impressed with the quality!
I’m so sorry for just now seeing your question! It landed up in spam for some reason and I haven’t checked for a while as we’ve been dealing with regular flu and then stomach flu and a neverending winter of illness. Anyway! A Canon 6D and Canon 100mm f/2.8. :)
Thank you for sharing the recipe. I loved them! I did not use the refined coconut oil and they did end up with a coconut taste. My husband didn’t like the coconut flavor so I will make that adjustment next time.
I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam. :( I’m so glad that you loved them! And yes, refined is definitely better in this recipe if you don’t want them coconutty. I hope your husband will enjoy them more with that! Thanks for your feedback and sorry again for my slow reply.
Going to try these today maybe. Do they freeze ok?
Sorry for just now seeing your question! Yes, they do. :)
Thanks so much. Actually making right away here!
I hope that they came out well! :)
Hi! Thank you for the recipe. The cookies are very tasty but my cookies didn’t look like yours. My cookies turned very flat (like pancakes). Any ideas why? I used Costco almond flour, extra virgin coconut oil. Thank you!
I’m so sorry for just now seeing your comment! I haven’t used that almond flour but perhaps it’s more coarse than the usual stuff? Also, did you use a scale? If not, I recommend using that! I’ve gotten a lot of feedback on these cookies but nobody saying that they’re flat (that I can remember) so I think it was likely a measuring / ingredient issue. I’m glad that they were still tasty. :)
Thanks for the recipe! This will be a staple for me, it’s delicious.
I’m so glad you like them! Thanks for your comment. :)
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….????❤
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.
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
You’re welcome! And woohoo. Always glad to hear that others request the recipe. :) Thanks again for your comment!
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!
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. :)
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!
You’re welcome! I’m glad that it worked well with agave. :) Thanks for the tip and for your comment!
These look good when piped with a large piping nozzle.
Oooh! What an interesting idea. Thanks for the tip!