Web Analytics

HOME > COOKIES

Almond Flour Lemon Cookies

This webpage contains affiliate links. Please read our disclosure policy.

Skip to recipe

These soft lemony cookies are super-quick to prepare and make a great gluten-free cookie option. Made with almond flour and packed with lemon flavours, these cookies are so addictive.



More cookie recipes
you'll love:

Why you'll love almond flour

Almond flour is a super fine flour made from blanched almonds and is a great ingredient in gluten-free cookies and desserts.

It can be used on its own or mixed with other gluten-free flours such as coconut, chestnut, buckwheat or rice flours.

Check out our simple cookies made only with almond flour or simple Christmas cookies made with a mix of gluten-free flours.

The almond flours vary from brand to brand. Be sure to use the quality and fresh one for your baking. One of the best brands is Blue Diamond almond flour, which is finely ground and tastes amazingly nutty.



How to make almond flour lemon cookies

You will be amazed how easy these gluten-free cookies can be made once you have all ingredients on hand. Just prepare a few mixing bowls, electric hand mixer and baking sheet and you are set to go.



Making the dough & baking cookies

First combine ALMOND FLOUR with BAKING SODA and SALT in one bowl. In another bowl, beat BUTTER and SUGAR using a hand mixer for a few minutes, then add EGG YOLK, finely grated LEMON ZEST and AMARETTO.

Mix for another minute, then fold in almond flour to get a smooth dough. Shaping cookies is so easy with this dough. Just scoop the dough using a teaspoon, roll into balls and arrange on the sheet. Flatten slightly each ball and bake for about 10 minutes. Leave them on the sheet to cool.



How to make lemon drizzle

Cookies are still not ready, we will drizzle them with lemon icing to make them more attractive and to give them extra zesty flavour. Making lemon glaze is so simple and quick.

You will need ICING SUGAR and LEMON JUICE - whisk them together until smooth. The tartness of the lemon juice tempers the sweetness of the sugar, resulting in a drizzle that's deliciously refreshing without being too acidic.

Once cookies are completely cool, place the lemon glaze in the plastic freezer bag, cut off the tiny corner and drizzle over the cookies. Allow the drizzle to dry - it will give a delicious texture that makes eating this lemon drizzle cookies an even greater joy.

Storing almond flour lemon cookies

These almond flour lemon cookies keep well in an airtight container in a cool dry place for 3-4 days. If they soften due to humidity, you can bake them in the oven at low temperature for a few minutes.

Your cookies will love great in this glass cookie jar which keeps them fresh for days.

A few of our favourite cookie recipes:


Shop Best Sellers Online

Almond Flour Lemon Cookies

MAKES: 22 cookies
COOKS IN: 30 minutes
LEVEL: Easy

almond flour lemon cookies 300

HANDY KITCHEN ESSENTIALS:

Mixing Bowls
Hand Mixer (quiet & slow start)
Citrus Zester & Juicer
Baking Sheet + Cookie Spatula

INGREDIENTS

For the cookies

  • 200g almond flour (2 1/8 cups)
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 100g butter (7 tbsp), at room temperature
  • 50g demerara sugar (1/4 cup)
  • 1 egg yolk, at room temperature
  • 2 tablespoon of grated lemon zest
  • 1 tablespoon Amaretto liqueur

For the lemon drizzle

  • 90g icing sugar (3/4 cup)
  • 3-4 tablespoons lemon juice


METHOD

  1. FOR THE COOKIES, preheat the oven to 165°C/329°F and line the cookie sheet with baking paper.

  2. In a medium mixing bowl combine together almond flour, baking soda and salt.

  3. In another bowl beat butter and sugar on a medium speed until creamy and fluffy. Add egg yolk and Amaretto and beat for another 1-2 minutes.

  4. Add almond flour in two batches and beat on a low speed until you get a soft compact dough. Using a teaspoon scoop the dough and roll into a balls between palms. Place balls on the baking sheet, 3-4cm apart and flatten each ball with a hand.

  5. Bake in the oven for about 9-10 minutes or until they start to become lightly brown on the top and around edges. Leave cookies on the sheet to cool. They will still be very soft at this point, but this is fine. 

  6. FOR THE LEMON DRIZZLE, in a small bowl stir icing sugar and lemon juice until you get a texture similar to paste but liquid. The easiest way to drizzle the cookies, is to place the mixture into plastic bag and cut the tiny end of the bag and drizzle over the cookies. Leave to set then serve.

CATEGORIES: Cookies, Gluten-Free, Lemon





Looking for more recipes?



We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.