Lemon Almond Flour Cookies are a naturally gluten free lemon cookie recipe with an optional lemon glaze on top.
Ingredients
Meyer lemons
almond flour
cornstarch
baking powder
salt
butter
granulated sugar
egg
vanilla extract
Add a lemon glaze with fresh lemon juice, lemon zest, confectioners’ sugar
Steps to make gluten free lemon cookies
Gently whisk the dry ingredients of almond flour, cornstarch, baking powder and salt. Set aside.
Beat together the butter and sugar. Add the egg, vanilla, lemon juice and lemon zest.
Combine the wet and dry ingredients. Make small balls of cookie dough and place on parchment line baking sheets.
Bake at 350 degrees for 12-14 minutes.
Let cool completely before adding the optional lemon glaze.
Ingredients
3 cups almond flour
2 tsp cornstarch
1 tsp baking powder
¼ tsp salt
1 stick of butter (4 oz)
1 cup granulated sugar
1 egg
3 Tbsp fresh lemon juice
1 Tbsp lemon zest
1 tsp pure vanilla extract
Optional glaze:
2 Tbsp fresh lemon juice
2 tsp lemon zest
1 cup confectioners sugar
Instructions
Preheat the oven to 350 degrees F. Line baking trays with parchment paper.
Combine the dry ingredients of almond flour, cornstarch, baking powder, and salt. Whisk gently then set aside.
In the bowl of a stand mixer, beat the butter and sugar until fluffy. Add the egg, vanilla, lemon juice and lemon zest.
Slowly incorporate the mixed dry ingredients.
Form 1 Tbsp of dough into a ball and place on the parchment covered baking tray. Repeat with remaining dough.
Bake for 13-15 minutes.
Optional glaze: To make the glaze whisk 2 Tbsp fresh lemon juice, 2 tsp lemon zest and 1 cup confectioners’ sugar. Let the cookies cool before dipping in the glaze.
Notes
Note 1: While each lemon produces a different amount of lemon juice you should plan on either 3 meyer lemons OR 2 regular lemon for this recipe.
Note 2: Cookies shown here are made with meyer lemons. They are sweeter, smaller and brighter than traditional lemons. Either type works in this recipe.
