Easy Lemon Cookies With Almond Flour (Gluten And Grain Free)

These easy lemon cookies with almond flour are honestly one of my favorite. They are crisp, bright, and full of fresh citrus flavor. Each cookie has a crunchy texture and a rich, buttery bite. Almond flour, maple syrup, and real lemon zest create a naturally sweet and aromatic dough. A simple lemon glaze adds a light, tangy finish on top. These cookies work perfectly as a midday snack or a simple dessert. Pack them in a lunch box or grab a few on your way out for an easy road snack.

Why should you make These Lemon Cookies?

Flavor – they taste fresh, bright, and satisfying.
Easy – these cookies are effortless to make. You don’t need any fancy equipment to make them. If you have measuring cups, baking sheet and a bowl you are good to go. They also don’t require any baking experience.
Minimal ingredients – the recipe uses five simple, everyday ingredients. You can find them easily in any grocery store.
Nutritious – Almond flour adds protein, fiber, and nutrients like magnesium and vitamins. You get a treat that feels indulgent but offers real nutritional value.
No artificial food flavors. The lemon flavor in this recipe comes from an actual lemon not from a lemon extract. I use the zest and the juice of one lemon. I don’t like to add artificial or natural flavors in my recipes since they contain chemicals.
No gluten and grains – since they are made with almond flour these lemon cookies don’t contain gluten or grains. They are perfect for people who avoid these for health or other reasons.

Drizzling glaze on a lemon cookie with almond flour

Equipment

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Helpful tips

Measure melted butter, not solid butter.
Use the tablespoon markings on the butter wrapper to estimate first. Melt the butter, then measure again before adding it to the dough. This gives you a more accurate measurement and better texture.
Zest only the yellow part of the lemon.
Avoid the white pith. It tastes bitter and can affect the flavor of your cookies.
Adjust the dough if needed.
The dough should feel like wet sand and hold its shape when pressed.
- If it feels dry, add a little more butter.
- If it feels too wet, add almond flour one tablespoon at a time.
Use a tablespoon for even cookies.
Scoop the dough with a measuring tablespoon. Roll into a ball, then flatten it gently between your palms.
Watch the baking time closely.
Bake for 10–13 minutes, depending on your oven. The cookies are ready when the edges turn lightly golden and set. Start checking at 10 minutes. Almond flour can burn quickly.
Let the cookies cool before moving them.
Cool for 5–7 minutes on the baking sheet. The cookies are soft at first and can break if you move them too early.
Cool completely before glazing.
Warm cookies will melt the glaze and make it runny.
Get the glaze consistency right.
The glaze should feel thick but pourable. It should not look transparent on the cookies.
- Add powdered sugar if it feels too thin
- Add lemon juice if it feels too thick
Choose your preferred texture when storing.
These cookies are naturally crunchy. The glaze can soften them slightly over time.
- Store on the counter for a softer texture
- Store in the refrigerator to keep them crunchy

Lemon cookies with almond flour with glaze served on a plate

Frequently Asked Questions

Can I use a different sweetener instead of maple syrup?
Yes. Use a liquid sweetener with a similar consistency. Agave syrup and allulose syrup both work well in this recipe.

Can I make these cookies dairy-free?
Yes. Replace the butter with melted coconut oil. The cookies will still hold their shape and flavor.

How do I store lemon cookies with almond flour?
Store the cookies in an airtight container or a zip-top bag. Keep them on the counter for 3–4 days if you prefer a softer texture. Store them in the refrigerator for up to 1 week if you want them crunchy.

How long do these cookies last?
These cookies last 3 to 7 days, depending on how you store them. Refrigeration extends their shelf life, but the cookies may lose some moisture and become slightly crumbly over time.

Can I freeze these cookies?
Yes, but freezing is not ideal. The glaze can crack and lose its shine. The texture may also change after thawing.

Why are my cookies too soft or falling apart?
The dough likely did not bind well. Make sure the dough holds together and forms a ball before shaping the cookies.

Serving and Storage

Serve these lemon cookies as a light dessert or a midday snack. Pair them with coffee, tea, or a cold drink for a refreshing treat. Pack them in a lunch box or take a few with you on the go.

Store the cookies in an airtight container or a zip-top bag. Keep them on the countertop for 3–4 days if you prefer a softer texture. Store them in the refrigerator for up to 1 week if you want them crunchy.

Let the cookies cool completely before storing to prevent moisture buildup. Avoid stacking them while the glaze is still wet.

For best flavor and texture, enjoy within the first few days.

Print Recipe

Easy Lemon Cookies With Almond Flour (Gluten And Grain Free)

Prep Time30

Cook Time10

Total Time40

Course: Dessert, Snack

Keyword: almond, almond flour, butter, cookies, gluten free, gluten free cookies, grain free, lemon

Servings: 15

Ingredients

For the cookies

2 cups almond flour
5 Tbsp melted unsalted butter use coconut oil for a dairy free version
5 Tbsp maple syrup
½ tsp baking soda
the zest from one lemon

For the glaze

1 cup powdered sugar
5 tsp lemon juice

Instructions

Preheat the oven to 355F and line a baking sheet with parchment paper.

To prepare the dough

Add the almond flour, melted butter, maple syrup, baking soda and the zest of one lemon in a mixing bowl. Stir until well combined.
The dough should stick together like wet sand.

To make the cookies

Scoop one measuring tablespoon form the dough. Transfer the dough into your hand and roll it between your palms to form a ball.
Then flatten it to form a disk and place it on the baking sheet. Repeat until you run out of dough.
Bake for 10-13 minutes or until they are lightly golden brown around the edges.
The cookies will be slightly soft when they are out of the oven.
Cool them off on the baking sheet for 5 minutes before trying to transfer them on a cooling rack.

To prepare the glaze

While the cookies cool off make the glaze by mixing the powdered sugar with the lemon juice.
Stir until you have a smooth mixture without any lumps. The consistency should be like a glue.
It it is too runny and see-through add more powdered sugar. If it is too thick and not pourable add more lemon juice.
Make sure that the cookies are cooked off completely before glazing them.
Spoon about a tablespoon of glaze on top of each cookie and spread it out to cover the top evenly.  
Once all the cookies are glazed zest more lemon on top for extra lemon flavor.
Let the cookies cool completely before storing to prevent moisture buildup. Avoid stacking them while the glaze is still wet.
Store the cookies in an airtight container or a zip-top bag.
Keep them on the countertop for 3–4 days if you prefer a softer texture.
Store them in the refrigerator for up to 1 week if you want them crunchy.