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–+ servings
3 stacked paleo lemon cookies on white plate

Gluten-free Lemon Cookies (vegan, paleo)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 9
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Gluten-free lemon cookies that are also vegan, paleo, easy to make and have a delicious frosting!

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

Calories: 232kcalCarbohydrates: 16gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 99mgPotassium: 40mgFiber: 3gSugar: 10gVitamin A: 1IUVitamin C: 3mgCalcium: 54mgIron: 1mgNet Carbs: 13
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤