Ingredients
1 cup almond flour (or nut-free alternative like sunflower seed flour)
2 tbsp powdered sugar or erythritol
Zest of one lemon
Scant 1/4 tsp salt
1/8 tsp baking soda
2 tbsp butter or coconut oil
1 tsp pure vanilla extract
2 tsp lemon juice
Optional: powdered sugar or erythritol for rolling
Instructions
- Melt the butter or coconut oil in a small bowl.
- In a large bowl, combine the almond flour, powdered sugar (or erythritol), lemon zest, salt, and baking soda.
- Stir in the melted butter (or coconut oil), vanilla extract, and lemon juice. Mix until it forms a dough.
- Roll the dough into balls. For chewier cookies, refrigerate the dough balls until cold, or leave them overnight. You can also bake them immediately.
- Roll the dough balls in additional powdered sugar or erythritol, if desired.
- Preheat the oven to 325°F (165°C).
- Place the dough balls on a parchment-lined cookie tray and bake for 10 minutes.
- After baking, use a spoon to gently press the dough balls into cookie shapes.
- Allow the cookies to cool fully before handling, as they will firm up as they cool but are quite delicate when first out of the oven.
Notes
- For nut-free cookies, use sunflower seed flour instead of almond flour.
- For a lower-sugar option, substitute erythritol or another sugar substitute for powdered sugar.
- You can add chopped nuts or white chocolate chips for extra flavor.
- For more lemon flavor, drizzle a simple lemon glaze over the cookies.
- Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- To reheat, microwave for 10 seconds or place in a 300°F oven for a few minutes until soft.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
