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Gluten Free Lemon Cookies with Almond Flour

Gluten free lemon cookies made with almond flour are tender, buttery, crisp and mildly sweet when plain or soft and sweet when decorated. A perfect lemony treat to impress your family and friends!

hand holding a almond lemon cookie above a platter filled with the same

If you have followed us for any length of time, then you must be familiar with our love for almond flour.

Almond flour has become increasingly popular in the recent times and for all the right reasons. It is super healthy, gluten free, incredibly versatile and is a delicious substitute for regular flour in most recipes. We love to make breakfast recipes like pancakes, waffles or muffins and also desserts like cakes and cookies.

The nice thing about gluten free lemon cookies recipe is that they are made with pantry staples and does not require fancy ingredients. The dough can be rolled ahead and refrigerated for up 2 days (gets prep work out of the way) or baked unglazed cookies can be frozen for up a month.

Gluten Free Lemon Cookies with Almond Flour is

  • Buttery
  • Crisp & Mildly sweet without icing
  • Soft & Sweet when iced
  • Cute
  • Beginner recipe
  • Freezer friendly
  • Gluten Free

Like a lot of beginners, I love to stick with easier decorations when it comes to cookie decorating. The stunning intricately decorated cookies that we find in the web are ……let’s just say, beyond my reach. This recipe is so easy and kids will have a fun time decorating them. Don’t have piping bags? Use quart size zip lock bags instead.

Main ingredients:

Almond Flour – Almond flour or finely ground blanched almonds, can be easily found in all major grocery stores or Amazon. Make sure you use “Super Fine” for the recipe.

Butter – Room temperature unsalted butter

Sugar – Regular sugar

Confectioners sugar

Lemon – We will use both lemon zest and juice

Food color – Gel lemon food color

ingredients needed to make cookies

Method

Make almond flour lemon cookies –

Step-1: Cream butter and regular sugar, until creamy and fluffy. Beat in almond flour, salt, lemon zest and juice. Stir dough to form a ball, roll between two sheets of parchment paper to about 1/4-inch thickness. Refrigerate overnight. Re roll remaining dough to make more cookies.

Step-2: Using a 3-inch round cookie cutter, cut circles from the chilled dough and cut each circle into halves. Place them on a parchment line baking sheet (spacing about 1-inch apart), bake in a pre heated 325 degree oven until deep golden around the edges. Place pan on a wire rack to cool completely.

Make Lemon icing-

White icing : Stir confectioners sugar and some lemon juice to get a very thick “piping” consistency. Transfer to a piping bag or zip lock bag.

Yellow icing : Stir confectioners sugar, some lemon juice, zest and yellow food coloring, to get a “flooding” consistency (thinner than the white icing). Transfer to a piping bag or zip lock bag.

How to decorate lemon cookies?

(It’s much easier than you think!)

Begin by using the yellow icing – Snip off the end tip of the piping bag. Spread yellow icing all over the top of the cookies, leaving a 1/8-inch border. Arrange the cookies on a baking sheet to dry for about 5 to 10 minutes.

Finish by using white icing – Cut a small tip from the end of the piping bag. Begin from the cookie you iced first (which will be almost set by this time), pipe a border around the edge of the cookie (bordering the yellow icing). Now, pipe three line from the middle of the straight line towards the semi circle to resemble a lemon slice.

Let cookies set for a few hours.

Expert tips:

Icing consistency – Yellow icing is used to flood the entire surface of the cookie, so it needs to be slightly thinner or “flooding consistency”. Whereas white icing needs to be of slightly thicker or “piping consistency”. (I like this detailed article on icing consistency by thesimple-sweetlife.com)

Adjust icing consistency – Stir in more lemon juice to make icing thinner or more confectioners sugar to make it thicker.

Gentle hands when dealing with cookie dough. Since these cookies are made with almond flour, the dough is much more tender when compared to using all purpose flour. So, use a thin angled spatula is very helpful.

Make sure to use a fine zester when zesting lemons.

Baking the cookies until deep golden around the edges makes them more studier.

Lemon food color – Lemon food color gives the more natural lemon look when compared to yellow food color. It can be found in Michaels, Joann or Amazon.

Piping bags – We used piping bags (without any tip), but quart size zip lock bags (more sturdier than sandwich bags) can be used in a pinch.

Cookie cutter – My favorite part of this recipe is that we don’t use any fancy cookie cutter. Just use a 3-inch round cookie cutter to cut the dough into circles. Then, simply cut those circles in half to make lemon slices.

Can these cookies be made ahead? Baked cookies (unglazed) can be frozen for up to 2 months. Iced cookies can be stored for 4 to 5 days.

More cookies: Cardamom Cookies, Cashew Shortbread Cookies, Pecan Snowballs, Chocolate Vanilla Pinwheel Cookies, Cookies with Almond Butter, Santa’s Whiskers Cookies, Almond Joy Cookies, Breakfast Cookies, Halloween Skull Cookies, Chocolate Shortbread Cookies and Carrot Oatmeal Cookies.

baked almond flour lemon cookies

FAQs

What is flooding consistency?

It is the consistency of icing used to create a smooth layer of icing on a cookie. You want flooding icing to be a little runny, but still thick enough to hold its shape, like “honey”.

What is piping consistency?

When lifted from the surface with a spoon, it forms a soft peak but doesn’t flow back into the rest of the icing. Not too thick that it’s hard to stir nor too thin that it settles into a flat surface after several seconds.

More Holiday Recipes:

Freezing instructions:

Place cooked and cooled cookies in a large gallon size zip lock bag, seal and freeze for up to 2 months. Thaw overnight at room temperature.

More recipes with lemon: Lemon Blueberry Muffins, Lemon Ricotta Cookies and Zucchini Cardamom Cupcakes.

More almond recipes: Almond Flour Banana Muffins, Almond Butter Pancakes, Pancakes using Almond Flour, Almond Kulfi, Coconut Almond Cookies, Cranberry Almond Croissant, Homemade Almond Butter Bars, Almond Butter Cups, Raw Almond Bites, Date and Almond Candy and Almond Joy Cups.

a cooking sheet with decorated cookies
gluten free lemon cookies on a baking sheet

More Desserts made with Almond Flour:

Chocolate Cake with Almond Flour

Gluten Free Thumbprint Cookies with Jam

Flourless Apple Crisp

Almond Flour Cookie Dough

Almond Flour Cake

Gluten Free Brownies with almond flour

Almond Flour Shortbread Cookies

Chocolate Chip Cookies

Brownie Bites <— Raw

Yield: 12 cookies

Gluten Free Lemon Cookies with Almond Flour

gluten free lemon cookies with almond flour on a plate

Gluten free lemon cookies made with almond flour are tender, buttery, crisp and mildly sweet when plain or soft and sweet when decorated. A perfect lemony treat to impress your family and friends!

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes

Ingredients

Cookies

Lemon glaze

  • 3 cups confections sugar
  • 1 to 2 tablespoons lemon juice (or as needed)
  • Zest of 1 lemon (use a fine zester)
  • a dash of lemon food color

Recommended products

Instructions

Make cookies

1. Beat sugar and butter with a hand held electric beater for 1 to 2 minutes (until creamy and fluffy).

2. Add almond flour, lemon juice, lemon zest and salt, continue beating for about 30 seconds or until thoroughly combined.

3. Remove beater and stir cookie dough with a rubber spatula to shape into one mass. Using hands, shape dough into a ball (if dough feels sticky, then mix in an additional tablespoon or two almond flour) and flatten slightly.

4. Place dough ball between two sheets of parchment paper and roll to about 1/4-inch thickness.

5. Transfer cookie dough (along with parchment) onto a baking sheet and refrigerate overnight (or up to 2 days).

6. When ready to bake, pre heat oven to 325° F and line a baking sheet with parchment paper. Cut cookies into circles using a 3-inch cookie cutter and cut each circle in half, using a sharp knife. Gently transfer cookies to the baking sheet (spacing about an inch apart). Re roll remaining dough to make more cookies.

7. Bake for 16 to 18 minutes or until the edges get deep golden in color. Place baking sheet on a wire rack and cool completely.

Make icing


1. Make white icing - Add 1 and 1/2 cups confections sugar and 2 to 3 teaspoons lemon juice into a small bowl and mix to get a "piping consistency" (When lifted from the surface with a spoon, it forms a soft peak and doesn't flow back into the rest of the icing. Not too thick that it’s hard to stir nor too thin that it settles into a flat surface after several seconds). Transfer to a piping bag or a quart size zip lock bag and close to seal.

2. Make yellow icing - Add 1 and 1/2 cups confections sugar, lemon zest, 2 to 3 teaspoons lemon juice and a dash of lemon food color into a another small bowl and mix until "flooding" consistency (Icing needs to be a little runny, but still thick enough to hold its shape, like honey)

Adjust food color as needed. Transfer to a piping bag or a quart size zip lock bag and close to seal.

Decorate

1. Begin by using the yellow icing – Snip off the end tip of the piping bag. Spread yellow icing all over the top of the cookies, leaving a 1/8-inch border. Arrange the cookies on a baking sheet to dry for about 5 to 10 minutes.

2. Finish by using white icing – Cut a small tip from the end of the piping bag. Begin from the cookie you iced first (which will be almost set by this time), pipe a border around the edge of the cookie (bordering the yellow icing). Now, pipe three line from the middle of the straight line towards the semi circle to resemble a lemon slice.

3. Let cookies set for a few hours.

Notes

Icing consistency – Yellow icing is used to flood the entire surface of the cookie, so it needs to be slightly thinner or “flooding consistency”. Whereas white icing needs to be of slightly thicker or “piping consistency”.

Adjust icing consistency – Stir in more lemon juice to make icing thinner or more confectioners sugar to make it thicker.

Gentle hands when dealing with cookie dough. Since these cookies are made with almond flour, the dough is much more tender when compared to using all purpose flour. So, use a thin angled spatula is very helpful.

Make sure to use a fine zester when zesting lemons.

Baking the cookies until deep golden around the edges makes them more studier.

Lemon food color – Lemon food color gives the more natural lemon look when compared to yellow food color. It can be found in Michaels, Joann or Amazon.

Piping bags – We used piping bags (without any tip), but quart size zip lock bags (more sturdier than sandwich bags) can be used in a pinch.

Cookie cutter – My favorite part of this recipe is that we don’t use any fancy cookie cutter. Just use a 3-inch round cookie cutter to cut the dough into circles. Then, simply cut those circles in half to make lemon slices.

Can these cookies be made ahead? Baked cookies (unglazed) can be frozen for up to 2 months. Iced cookies can be stored at room temperature for 4 to 5 days.

Freezing instructions: Place cooked and cooled cookies in a large gallon size zip lock bag, seal and freeze for up to 2 months. Thaw overnight at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 248Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 13mgCarbohydrates: 56gFiber: 1gSugar: 54gProtein: 1g

I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.

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