These lemon almond cookies are delicious citrus cookies that combine two amazing flavors everyone will love! They are so incredibly easy to make and don't even require an electric mixer! The cookies are soft, tender, and topped with a bright lemon glaze for a tasty treat that is completely gluten-free!
Gluten-Free Lemon Almond Cookies Recipe
I'm very fond of sweets that incorporate the flavor of lemons (especially when using fresh lemon juice!) It just adds a bright citrus flavor that is completely mouthwatering.
These cookies use lemon zest in the dough itself and are then topped off with lemon glaze that is so delicious that I could literally eat the entire bowl with a spoon! As an added bonus, they are naturally gluten-free and egg-free (plus, they are easy to make vegan!)
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🥘 Lemon Almond Cookies Ingredients
These cookies aren't like the standard cookies you may be used to baking- they have no eggs or sugar! Instead, they use honey as a natural sweetener that is oh-so-tasty!
Of course, the lemon glaze does use powdered sugar, so keep that in mind if you are trying to limit sugar.
Lemon Almond Cookies
- Almond Flour - 2½ cups of superfine almond flour, spooned and leveled.
- Butter - ¼ cup of butter, melted. This is the same thing as half of a standard stick of butter or 4 tablespoons.
- Honey - 5 tablespoons of honey.
- Lemon Zest - 1½ tablespoons of lemon zest, packed.
- Vanilla Extract - 1 teaspoon of vanilla extract.
- Almond Extract - ¼ teaspoon of almond extract.
- Salt - ¼ teaspoon of salt.
Lemon Glaze
- Confectioners' Sugar - 2 cups of powdered sugar, sifted.
- Lemon Zest - 1 teaspoon of lemon zest, packed.
- Lemon Juice - 3 tablespoons of fresh lemon juice, plus more as needed to reach your desired consistency.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Lemon Almond Cookies
One extra special thing about these cookies is that they are so simple to make that you don't even need an electric mixer! You stir everything together in a bowl, and that's it!
To make these cookies, you will need 2 mixing bowls, a baking sheet, and measuring utensils. When done, you will have approximately 18 cookies.
Mix & Chill The Lemon Almond Cookie Dough
- Mix. In a large mixing bowl, stir together 2½ cups of almond flour, ¼ cup of melted butter, 5 tablespoons of honey, 1½ tablespoons of lemon zest, 1 teaspoon of vanilla, ¼ teaspoon of almond extract, and ¼ teaspoon of salt until well combined.
- Chill. Cover the bowl with plastic wrap and transfer it to the refrigerator to chill for 30 minutes. This will allow the melted butter to firm back up so the cookies don't flatten in the oven.
Bake The Lemon Almond Cookies
- Preheat. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop. Use a small cookie scoop or a tablespoon to scoop balls onto the prepared cookie sheet, leaving about 2 inches of space between each ball. Use your hands to press on each one and flatten the dough slightly gently.
- Bake. Bake in the preheated oven at 350°F (175°C) for 12-14 minutes or until the edges have turned golden brown.
- Cool. Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring them to a cooling rack.
Prepare The Lemon Glaze
- Whisk. In a large mixing bowl, whisk together 2 cups of sifted confectioners' sugar, 1 teaspoon of lemon zest, and 3 tablespoons of lemon juice until well combined and smooth. *Add more lemon juice if necessary to reach your desired consistency.
- Spread. Once the cookies are completely cool, use a spoon to spread the glaze over the top of the cookies. *The icing will firm up as it sets.
These citrus cookies are a perfect treat for any time of the year. Try out my lemon raspberry donuts, candied lemon slices, or lemon cream cheese frosting for more amazing lemon recipes!
💭 Angela's Pro Tips & Recipe Notes
- ¼ cup of butter is half a standard stick of butter or 4 tablespoons.
- For the best flavor, make sure your use high-quality ingredients! Opt for European butter as well as use pure almond extract.
- Add a drop or two of yellow food coloring if desired for a truly lemon-yellow color.
- To make these cookies vegan (and dairy-free), use vegan butter instead of regular butter and swap out the honey for maple syrup!
- These cookies will be very soft when they first come out of the oven. Let them cool on the baking sheet for 10 minutes to firm up before transferring them to a cooling rack.
🥡 Storing
Keep your lemon almond cookies stored in a sealed container at room temperature for 1 week at most.
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❓ Recipe FAQs
Naturally, gluten-free cookies have a more crumbly consistency than standard cookies. Because of this, it is important to let your cookies cool on the pan for at least 10 minutes before transferring them. This gives them some time to firm up after being in the oven.
Sure! Instead of powdered sugar, use ⅓ cup of honey or maple syrup to make the lemon glaze. Of course, the flavor won't be exactly the same, but it will still be super tasty! Whisk it all together and use a pastry brush to brush the glaze onto the cookies while they are still slightly warm.
Yes! Let your cookies cool completely, add the glaze, and give them some time for the glaze to set. Wrap the cookies tightly in plastic wrap and seal them in a zip-top storage bag. Then, they can be frozen for up to 3 months!
😋 More Gluten-Free Recipes
- Amaretti Cookies - Chewy cookies packed with almond flavor and coated in powdered sugar!
- Flourless Chocolate Raspberry Cake - A decadently rich chocolate cake with fresh raspberries!
- Onion Soup Mix - A simple homemade onion soup mix that does not contain gluten!
- Zucchini Squash Casserole - A tasty casserole that can easily be adapted to be gluten-free by using cornstarch!
- Shrimp With Garlic Sauce - A completely flavorful Chinese dish that can easily be made without gluten!
- Almond Flour Chocolate Chip Cookies - Classic chocolate chip cookies made with almond flour!
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📖 Recipe Card
Lemon Almond Cookies
Ingredients
Lemon Almond Cookies
- 2½ cups almond flour (spooned and leveled, superfine)
- ¼ cup butter (melted, *see notes)
- 5 tablespoon honey
- 1½ tablespoon lemon zest (packed)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
Lemon Glaze
- 2 cups confectioners sugar (sifted)
- 1 teaspoon lemon zest (packed)
- 3 tablespoon lemon juice (plus more as needed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Lemon Almond Cookies
- In a large mixing bowl, stir together your almond flour, melted butter, honey, lemon zest, vanilla and almond extract, and salt until well combined.
- Cover the bowl with plastic wrap and transfer it to the refrigerator to chill for 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use either a small cookie scoop or a tablespoon to scoop balls onto the prepared cookie sheet, leaving about 2 inches of space in between each ball. Use your hands to gently press on each one to slightly flatten them.
- Bake in the preheated oven at 350°F (175°C) for 12-14 minutes, or until the edges have turned golden brown.
- Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring them to a cooling rack.
Prepare the Lemon Glaze
- In a large mixing bowl, whisk together the sifted confectioners' sugar, lemon zest, and lemon juice until well combined and smooth. *Add more lemon juice if necessary to reach your desired consistency.
- Once the cookies are completely cool, use a spoon to spread the glaze over the top of the cookies.
Notes
- ¼ cup of butter is half of a standard stick of butter, or 4 tablespoons.
- For the best flavor, make sure your use high-quality ingredients! Opt for European butter as well as use pure almond extract.
- For a truly lemon-yellow color, you can add a drop or two of yellow food coloring if desired.
- To easily make these cookies vegan (and dairy-free), just use vegan butter instead of regular butter and swap out the honey for maple syrup!
- These cookies will be very soft when they first come out of the oven. Let them cool on the baking sheet for 10 minutes to firm up before transferring them to a cooling rack.
- To store: Keep your lemon almond cookies stored in a sealed container at room temperature for 1 week at most.
Blimey says
I'm always looking for new baking recipes for Passover... & I can't wait to make these.
After reading all the ingredients... I know I can make these for Passover... thanku soo much.
(On Passover we don't eat wheat (other than Matzah, that's baked under 18 minutes. From when the flour & water touch, till they're out of the oven.
Passover is basically a Gluten-free "diet" but more intense.