These Gluten Free Lemon Cookies are packed with lemon flavor, in the cookie and the lemon glaze that covers them! These cookies also happen to be dairy free too so they are the perfect treat for almost anyone!
What Makes These the Best Gluten Free Lemon Cookies?
This recipe really will produce the best gluten-free lemon cookies that you have ever tasted!
The trick to achieving success in this recipe is that it doesn’t use ANY gluten-free flour blends that tend to leave a chalkiness or aftertaste that you get from many gluten-free recipes.
Almond flour is used to give these cookies their structure and also keeps these cookies extremely moist and fresh for ages!! There is no gritty aftertaste due to artificial flour blends!
What You Need for This Recipe
The list of ingredients for this recipe is thankfully very short!
And, even better, you only need one bowl to make this recipe!
The ingredients that you need are:
- Almond Flour – Use blanched, skinned almond flour that is store-bought or you can make your own!
- Powdered Sugar – Sifting your powdered sugar is an optional step but it will ensure that chunks or sugar are broken up prior to mixing and baking.
- Salt – I use kosher salt in all of my recipes.
- Lemons – Make sure that your lemons are unwaxed and thoroughly washed.
- Egg Whites – I use whole pasteurized eggs and save the yolks for another recipe. I have never tested this recipe with carton egg whites but I believe that it would work just fine.
- Honey- This recipe only uses a small amount of honey but the type of honey really can make a difference. Choose a type of honey that you enjoy the flavor of.
How to Make Gluten Free Lemon Cookies
- Preheat your oven to 350F and prepare two baking sheets.
- Stir together the almond flour, powdered sugar, salt, and lemon zest. You can sift these ingredients together if you choose.)
- In a separate bowl, whip the egg whites and the honey with a whisk until frothy, which should take about 30 seconds.
- Pour the frothy egg white mixture into the almond flour mixture. Mix with a spatula until well combined. The mixture is very thick. Just keep mixing and pressing together until all of the dry ingredients are incorporated.
- Use a cookie scoop or a spoon to make balls of cookie dough and roll the balls in your hands to make them smooth. Place the cookies on a lined cookie sheet and press down slightly to flatten. These cookies will not spread out on their own so you can help shape them a bit now.
- Bake the cookies for 16 to 20 minutes or until the cookies have browned around the edges. Cool completely and then make the glaze.
- Now make the glaze: In a small bowl, whisk together the powdered sugar and the lemon juice until smooth. The glaze should be runny.
- Dip the top of the cookies in the glaze and allow the excess to drain off into the bowl. Place face up on a wire cooling rack to dry.
- Store in an airtight container for up to a week.
Always bake to the indicator (i.e. browned edges, lightly golden, risen, etc.) instead of the time listed in a recipe. Every oven is different and will bake faster or slower than others!
Do I need to Refrigerate This Cookie Dough Before Baking?
NO! This cookie is a very stiff dough and does not require chilling before baking.
These cookies won’t even spread during baking. They will stay the same shape that they were when you put them on the baking tray! For this reason, I like to press down on the cookies a bit to flatten them prior to baking.
This way the cookies don’t bake in a ball shape but in more of a disc shape.
What Is The Best Way to Store Cookies?
These cookies stay moist and fresh for one to two weeks if you store them in an airtight container.
I have found that these cookies are some of the best cookies to ship for the holidays or other occasions because they are sturdy and fresh for so long!
Can I freeze These Cookies?
Absolutely! If you do not plan to eat an entire batch of cookies within a week after baking, freeze them in an airtight container for up to three months. Then you can take out a few at a time when you get a craving or a sweet tooth!
These Gluten Free Lemon Cookies freeze so well that I often make several batches so that I always have some cookies ready at a moment’s notice!
You Don’t Have to be Gluten Free to LOVE These Cookies!
I normally don’t mention to people that these cookies are gluten-free AND dairy-free! (Unless they have dietary restrictions and I have made these cookies just for them!)
But that doesn’t stop people from eating a whole platter of them in no time! Everyone that has tried these cookies has loved them whether they normally eat gluten-free or not!
Give them a try and let me know in the comments how much you love them!
More Recipes To Try:
Gluten-Free Flourless Chocolate Cookies
Chocolate and Raspberry Macarons
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Gluten Free Lemon Glazed Cookies
Ingredients
For the Cookies:
- 270 grams almond flour
- 210 grams powdered sugar
- 1 teaspoon kosher salt
- Zest of two lemons
- 2 egg whites about 60 grams, at room temperature
- 1 tablespoon honey
For the Glaze:
- 100 grams powdered sugar
- 3 to 4 teaspoons lemon juice more or less to reach your desired consistency
Instructions
Make the Cookies
- Preheat oven to 350F. Line one or two baking sheets with parchment paper or silpat mats.
- In a medium bowl, add the almond flour, powdered sugar, salt and lemon zest. Whisk to combine and make sure that there are no lumps. (You can sift it if you choose.)
- In a separate bowl, whip the egg whites and the honey with a whisk until frothy (about 30 seconds).
- Pour the frothy egg white mixture into the almond flour mixture. Mix with a spatula until well combined. The mixture is very thick. Just keep mixing and pressing together until all of the dry ingredients are incorporated.
- Using a cookie scoop or a spoon, make balls of cookie dough and roll in your hands to make smooth balls. Placed on a lined cookie sheet and press down slightly to flatten.
- Bake for 16 to 20 minutes or until lightly browned around the edges. Check the cookies at about 14-15 minutes and adjust the baking time as needed. All ovens are different! Cool completely.
Make the Glaze
- In a small bowl, whisk together the powdered sugar and the lemon juice until smooth. The glaze should be runny.
- Dip the cookies top down in the glaze and allow the excess to drain off into the bowl. Place face up on a wire cooling rack to dry.
- Store airtight for up to a week.
Looks yummy. I’m curious if you’ve used a whole egg in this before?