Almond Lemon Cookies
Apr 20, 2020, Updated Jul 03, 2020
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These almond lemon cookies are chewy and soft on the inside with a burst of delicious lemon, almond flavors. They are easy to make and have less sugar than typical cookies.
Table of contents
Why Make These Almond Lemon Cookies.
I always keep a big bag of lemons in my refrigerator. They keep a great shelf life and they come in handy for so many recipes. These Lemon Cookies are easy to make.
They are allergy friendly and can be made with almond flour or with flax eggs to be gluten free and vegan. Just read the instructions in the recipe ones.
They are great with tea or coffee in the morning.
They are festive for spring and kids love to make them (according to you all you have made these!)
Lemons have a high amount of vitamin C and soluble fiber so I even squeeze a little in my water and tea daily. As the spring temps roll in it’s the perfect brightness to so many different recipes. These cookies can be made gluten free and vegan. Please read the notes in the recipe portion!
- Flour. All purpose flour. You can use gluten free all purpose or almond flour as well, just be sure to follow the substitution instructions.
- Sugar. Coconut or white sugar works great. We only use 1/2 cup for the entire recipe.
- Lemons. Fresh lemons, one should be plenty.
- Almond pieces. For some texture and added almond flavor.
- Almond Extract. This is optional but it is delicious in this recipe and makes up for the lack of sugar in the sweet department.
- 2 eggs. You will use one whole egg and then one egg yolk for this recipe.
- Coconut oil. This recipe is dairy free and uses coconut oil. You may use butter if you’d like in place of coconut oil.
- Powdered sugar. For topping the cookies. You can either dip them in the sugar before baking to get a crinkled top or you can sprinkle them once they are out of the oven for a different look.
How To Make This Recipe
Step 1. Mix the sugar, oil and egg and egg yolk and almond extract together in a bowl.
Step 2. Mix the leftover dry ingredients together and slowly add them to the west mixture. Dough should be thick and slightly crumbly. Refrigerate.
Step 3. Once mixture has been chilled for a bit, make equal size 1 inch balls. To get a crinkle top, dunk the cookie in the powdered sugar prior to baking. If you want the tops lightly sprinkled with sugar, wait until after baking.
FAQs & Tips For Lemon Cookies.
- I don’t have almond extract or almonds, can I still make this? Yes! you will have delicious lemon cookies.
- I don’t have lemons, can I still make this without lemons? Yes! You will have almond cookies without the twist of lemon to it.
- Can I make these Gluten Free? Yes, use all purpose gluten free flour.
- Can I use egg whites? No, unfortunately you need the egg and its yolk to make these cookies nice and chewy.
- How do I get the crinkle top? You will dunk your raw cookie ball into powdered sugar and bake it. This is also why we refrigerate the dough a little.
- I am having issues with the dough forming into balls! Try forming the cookie with your hands, this dough can come out quite crumbly so it may need a little more help with rolling into your hands. The coconut oil sometimes can solidify
Other Cookies To Try.
Almond Lemon Cookies
- cookie sheet
- ½ cup coconut sugar (or white sugar!)
- ¼ cup melted coconut oil
- 3 tbs lemon juice + lemon zest
- 1½ cup all purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
- 1 room temp egg
- 1 egg yolk (discard ALL the white!)
- ½ tsp almond extract , * optional
- ¼ cup raw sliced almonds
- ¼ cup powdered sugar, for topping
- Mix the sugar, oil, egg and egg yolk, lemon juice and zest and almond extract. Mix in flour, salt, baking powder and all other ingredients including the almonds into the wet ingredients. Use a wooden spoon or mix by hand. Make sure all flour is coated well, use hands to form a dough ball.
- Place dough ball covered in the bowl, in the fridge for 30 minutes. It will be crumbly and a bit dry when you take it out. set oven to 350º.
- Once dough is chilled scoop out tbs size balls (I used an ice cream scooper). If the dough is a bit flaky, use your hands to form the cookie balls, the coconut oil just needs a little help warming up to be more sticky. Next, dip into powdered sugar on a plate or bowl and place on a parchment paper lined cookie sheet. Bake at 350º for 11 – 12 minutes. 12 minutes was perfect for me! You also have the option to skip the powdered sugar dip before the baking process and sprinkle them after baking with sugar for a different look to the cookie.
Nutrition information is automatically calculated, so should only be used as an approximation.