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–+ servings
gluten-free lemon cookies

Gluten-free Lemon Cookies

5 from 2 votes
Serves: 14 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 3/4 cup tapioca or arrowroot flour
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, softened
  • 1 egg, at room temp
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract (optional)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp lemon zest

Glaze

  • 1/4 cup powdered sugar
  • 1/2 tsp water
  • Zested lemon, to top

Directions

  1. Preheat your oven to 350 F
  2. In a large bowl, combine the egg, sugar, coconut oil, lemon zest and vanilla extract until smooth
  3. Fold in your almond flour, tapioca flour, baking powder and salt and mix well until a dough forms.
  4. Line a large baking sheet with parchment paper, and roll about 1-1.5 tbsp of dough into balls. Place them onto the baking sheet, and flatten the tops down gently with your fingers.
  5. Bake for 10 minutes. Remove from oven and let them cool.
  6. For the icing, combine the powdered sugar and water until a thick glaze forms. If the icing is too thick, add a little bit of water as needed to thin. If it's too thin, add in a bit more powdered sugar as needed to thicken.
  7. Drizzle the sugar icing over the cookies, and top with the zested lemon.
  8. Keep stored in an air tight container for up to 1 week.