Description
These Almond Flour Lemon Cookies are soft, zesty, and naturally sweetened with maple syrup. Topped with a light lemon glaze, they’re the perfect gluten-free and dairy-free treat for citrus lovers.
Ingredients
Scale
- 2 cups almond flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup maple syrup
- ¼ cup coconut oil
- 1 tbsp lemon juice
- 1 tsp vanilla
- ½ tbsp lemon zest
- 2 tbsp coconut oil (melted but not hot)
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp vanilla protein powder
- 1 tbsp lemon zest (for sprinkling on top)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, baking powder, and sea salt.
- Add maple syrup, coconut oil, lemon juice, vanilla, and lemon zest. Stir until the dough comes together.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, flattening each one slightly.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- While the cookies are baking, prepare the glaze by mixing melted coconut oil, maple syrup, lemon juice, and protein powder in a small bowl.
- Allow the cookies to cool before drizzling the glaze over the top.
- Sprinkle with lemon zest and serve. Enjoy!
Notes
- Let cookies cool completely before glazing to prevent melting the icing.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can skip the glaze for a less sweet option.
- Vanilla protein powder helps thicken the glaze—use a clean-tasting one for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 5g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg