These lemon almond cookies are made mostly with almond flour and are bursting with lemony flavor with both lemon zest and juice in the dough. They have a satisfying soft and chewy texture that you'll enjoy with your cup of coffee or tea. Another easy cookie recipe for your holiday cookie platter!
These lemon almond cookies have a bright citrus flavor as well as the most satisfying soft and chewy texture, it'll be hard to stop after only one!
I was inspired by my recent pumpkin cookies with almond flour recipe to create yet another lovely looking crinkle cookie with almond flour but this time lemon flavored. Another hit at our house!
Why do we love lemon almond cookies?
- For their festive looking crinkly finish that makes them perfect for any occasion.
- Soft and chewy texture due to almond flour.
- Bursting with lemony flavor with both lemon zest and lemon juice.
- Made with olive oil so no sugar and butter to cream in this recipe!
- And best of all, they are an easy one bowl cookie recipe that you can prepare in minutes (minus the half hour chilling that makes the dough easier to handle)!
Are these cookies gluten free?
Although made mostly with almond flour, these lemon almond cookies are in fact not gluten free. I stirred in ½ cup of all-purpose flour which adds a cake-like texture to the cookie which I prefer.
However, if you wish to make this cookie gluten free, simply stir in extra almond flour. Try between ⅓ to ½ cup or enough to form a dough.
Ingredient List
- Granulated sugar
- Olive oil: may be replaced with oil of your choice such as avocado oil
- Egg: large sized
- Lemon: zested and juiced
- Vanilla extract
- Almond flour: finely ground, blanched almonds
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar: for rolling the cookie dough in before baking
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Whisk together the wet ingredients
In a medium sized bowl whisk together the sugar, oil and egg until pale and frothy. Stir in both the lemon zest and juice; and vanilla extract.
2. Stir in dry ingredients
Switch to a spatula or wooden spoon to stir in the almond flour; baking powder; salt and all-purpose flour.
Transfer the bowl to the refrigerator and chill for 30 minutes.
3. Shape and bake
Use a 1 tbsp. cookie scoop to scoop cookie dough into a bowl with powdered sugar. Coat all sides generously.
Bake for 18-20 minutes in a 350 degrees F preheated oven until golden. Let cool before serving.
Recipe Notes
-For a gluten-free version of this cookie, stir in enough additional almond flour to form a firm, yet sticky, dough.
-The olive oil may be replaced with oil of your choice such as avocado oil.
-Try replacing the lemon with the zest and juice of an orange.
Keep leftovers at room temperature in an airtight container for up to 5 days.
Freeze the cookies with parchment paper separating layers of cookies in a freezer safe container for up to 3 months. Defrost at room temperature.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more almond flour recipes!
- Chewy Amaretti Cookies
- Pistachio Amaretti Cookies
- Soft Pumpkin Cookies with Almond Flour
- Plum Almond Cake
- Chocolate Espresso Amaretti Cookies
Ingredients
- 10 tbsp. granulated sugar
- 2 tbsp. olive oil
- 1 large egg
- 1 zested lemon
- 4 tbsp. lemon juice (juice of 1 lemon)
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup powdered sugar
Instructions
- In a medium sized bowl whisk together the sugar, oil and egg until pale and frothy. Stir in both the lemon zest and juice; and vanilla extract.
- Use a wooden spoon or rubber spatula to stir in the almond flour; baking powder; salt and all-purpose flour. The mixture should be firm and sticky at this point.
- Transfer the bowl to the refrigerator and chill for 30 minutes.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or silicone mats.
- Use a 1 tbsp. cookie scoop to spoon the cookie dough into a bowl with the powdered sugar. Be sure to coat all sides generously.
- Place on the baking sheet about 2 inches apart and bake for 18-20 minutes until golden.
- Let cool on the baking sheet about 10 minutes (as they will be quite soft) before transferring the cookies onto a wire rack to cool completely before serving.
Notes
-The olive oil may be replaced with oil of your choice such as avocado oil.
-Try replacing the lemon with the zest and juice of an orange. Storage Keep leftovers at room temperature in an airtight container for up to 5 days To Freeze Freeze the cookies with parchment paper separating layers of cookies in a freezer safe container for up to 3 months. Defrost at room temperature.
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