Vegan Gluten Free Lemon Cookies with Almond Glaze

These vegan gluten free lemon cookies are tender and zesty, made with almond flour and naturally sweetened. A drizzle of lemon glaze adds just the right tangy finish.
Sara Halperin – @sara.halperin

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Total Time :25 minutes
Servings: 16

INGREDIENTS
 

  • 2 cups/200 grams almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons refined coconut oil, melted and slightly cooled
  • 5 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract

Glaze:

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon unsweetened almond butter
  • 1 tablespoon plus 1 teaspoon maple syrup
  • Water, as needed, to thin

INSTRUCTIONS

  • Heat the oven to 340°F/170°C. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the almond flour, baking soda, and salt. In a separate bowl, stir together the melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until well blended. Pour the wet ingredients into the dry and mix until a soft dough forms.
  • Scoop heaping tablespoons of dough and roll into 1-inch balls. Arrange them 2 inches apart on the prepared baking sheet. Gently flatten each ball with your fingertips or the bottom of a glass.
  • Bake until the edges are set but the centers are still soft, 8 to 9 minutes. The cookies should remain pale in color. Let them cool completely on the baking sheet.
  • In a small bowl, whisk together the lemon juice, zest, almond butter, and maple syrup until smooth. If needed, stir in a few drops of water until the glaze is pourable but not runny.
  • Drizzle the glaze over the cooled cookies. Let them sit at room temperature until the glaze sets, about 15 minutes. Store in an airtight container at room temperature for up to 3 days.
gluten free lemon cookies recipe
Credit: Sara Halperin – @sara.halperin

Can I freeze these gluten free lemon cookies?

For unbaked dough, shape the cookies and freeze them in a single layer, then transfer to an airtight container. Bake directly from frozen, adding a minute or two to the baking time. For baked cookies, let them cool completely, then freeze in layers separated by parchment paper. Thaw at room temperature before serving. For best results, add the lemon glaze after thawing so it retains its texture and sheen.

gluten free lemon cookies recipe
Credit: Sara Halperin – @sara.halperin

What can I use instead of almond flour?

Try hazelnut flour or cashew flour in equal amounts. These will produce a similar moist and tender crumb. Using coconut flour or a generic gluten-free flour blend is not recommended without adjustments, as they absorb moisture differently and may change the consistency or flavor. If substituting, keep an eye on the dough’s texture and adjust the liquids as needed.

How long do gluten free lemon cookies stay fresh?

Gluten free lemon cookies stay fresh for about 3 days when stored in an airtight container at room temperature. Their texture remains soft, but the glaze may begin to lose its sheen after a day or two. To prolong freshness, you can refrigerate them for up to 5 days, although they’re best enjoyed at room temperature. For longer storage, freezing is recommended. Always let the glaze set completely before storing to prevent sticking.

How can I enhance the lemon flavor in gluten free lemon cookies?

Increase the amount of lemon zest slightly or add a few drops of natural lemon extract to the dough. You can also replace some of the liquid with lemon juice, but be cautious as too much acid may alter the dough’s texture. For an added citrus punch, consider folding in finely chopped candied lemon peel or brushing the baked cookies with a lemon syrup before glazing. Always use fresh lemons for zest and juice to get the brightest flavor.

gluten free lemon cookies recipe
Credit: Sara Halperin – @sara.halperin

Why did my gluten free lemon cookies spread too much?

Excess spreading in gluten free lemon cookies usually results from too much liquid or fat in the dough, or from using a brand of almond flour that’s ground too coarsely. Make sure your coconut oil is not hot when added to the dough, and measure the sweetener accurately by weight or spoon. If the dough feels too soft or greasy, chill it for 20 minutes before baking. Using a baking sheet lined with parchment paper instead of silicone mats can also help control spread.

Can I make gluten free lemon cookies crisp instead of soft?

Gluten free lemon cookies are designed to be soft and tender, but you can make them slightly crisper by flattening the dough balls more before baking and extending the bake time by 2 to 3 minutes. Keep an eye on them to prevent overbaking, as almond flour can darken quickly. For even more crispness, allow the cookies to cool completely on a wire rack and store uncovered for a few hours. Avoid adding glaze if you prefer a dry, crisp cookie.

gluten free lemon cookies recipe
Credit: Sara Halperin – @sara.halperin
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