Crispy on the outside, chewy in the middle and filled with all that sweet lemon flavor! These easy gluten free cookies are the perfect treat for Spring!
When it comes to desserts, I’m usually a chocolate girl all the way. But with Spring being right around the corner, I have to say that I’ve been craving all the lemon-y treats lately. And these gluten free lemon glazed cookies definitely satisfied that craving! They’re sweet (but not too sweet), tart (but not too tart) and perfectly crispy on the outside yet soft and pillowy in the middle. Plus they’re gluten free and dairy free too so they’re perfect for just about anyone!
I swear, some of the best recipes have the simplest of ingredients. And this easy recipe is one of them! Here’s what you’ll nee below:
- Almond flour: Make sure you use blanched super fine almond flour and not almond meal! Almond flour is more finely ground and has the skins taken off while almond meal still has the skins on and is much more course. (Almond meal also has a much stronger almond flavor too!)
- Baking powder
- Coconut oil: This gives the cookies their unique texture. It allows them the become super crispy on the outside while still staying fluffy and soft in the middle.
- Maple syrup: Used for sweetness. This can be replaced with coconut sugar or granulated sugar but doing so may alter the taste and color of the cookie.
- Lemon Juice: Makes the cookies tart and citrus-y. DO NOT use lemon extract!!
- Lemon Zest
- Vanilla: Used to balance out the other flavors.
- Salt: Brings out the flavor of everything else!
What kind of coconut oil do I use for this recipe?
There are two different types of coconut oil; refined and unrefined. Simply put, refined coconut oil is more heavily processed which results in a milder coconut flavor. Unrefined coconut oil is minimally processed which results in a much stronger coconut flavor when being used. For this recipe, I use unrefined oil because I personally like having that little bit of coconut flavor in these cookies. That being said, if you prefer to not have any coconut flavor at all then I would suggest using refined coconut oil instead.
Do I need to chill the cookie dough?
For the best results? YES! Normally I would tell you that it doesn’t really matter if you chill the dough or not BUT because this cookie dough is so soft already, it really should be chilled for at least 30 minutes – 1 hour.
Why do I need to chill this cookie dough?
By chilling the dough, you’re actually allowing the coconut oil to solidfy slightly which makes it much easier to roll into balls later. Plus it also helps the cookies to keep their shape while they’re baking in the oven.
How do I make the lemon glaze?
This is my favorite part about this recipe because it’s so good and so so simple! Simply whisk together 1 cup of powdered sugar with 1 Tbsp + 1/2 tsp of fresh lemon juice and you’re good to go!
- For a thinner glaze: Add more lemon juice
- For a thicker glaze: Only add 1 Tbsp lemon juice
Tips for making these lemon glazed cookies
After making these cookies for what feels like the millionth time, I feel like a bit of an aficionado with them now. 🙂 So here’s a few things I’ve learned through my journey.
- DO NOT USE LEMON EXTRACT! This makes the cookies taste wayy too artificial and doesn’t add any tartness or citrus-y flavor what-so-ever!
- Wait until the cookies are completely cool to frost them. If you frost them too soon the glaze will drip right off instead of looking pretty on top.
- Chill the cookie dough for at least 30 minutes. This makes it much easier to roll the dough into balls and helps the cookies keep their shape while baking.
- Flatten the dough balls slightly before baking them. These cookies don’t spread very much at all when they bake so if you leave them in ball form then you’ll end up with cookies that look like little balls.
These gluten free lemon glazed cookies are absolutely delicious and didn’t last long at all at my house! And I’m sure they won’t at your house either! I can’t wait to hear what you think of them! 🙂
More recipes like this:
- Butternut Squash Brownies (My favorite brownie recipe!)
- Banana Bread Brownies
- Oatmeal Carrot Cake Cookies
- 5 Ingredient Almond Butter Cookies
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Gluten Free Glazed Lemon Cookies
For the lemon cookies:
- 2½ cups almond flour
- 2 tsp baking powder
- 1 egg
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest (about one lemon)
- 1 tsp vanilla
- Pinch of salt
For the lemon glaze:
- 1 cup powdered sugar
- 1 Tbsp + ½ tsp fresh lemon juice
To make the lemon cookies:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, baking powder and a pinch of salt together. Set it aside.
- In a separate larger bowl, whisk the egg, coconut oil, maple syrup, lemon juice, lemon zest and vanilla together. Add the dry ingredients and mix until a sticky dough forms. (For the best results, chill the dough in the fridge for 30 minutes – 1 hour. This makes it easier to roll into balls later.)
- Once the dough is done chilling, roll it into 1 Tbsp sized balls. Place the balls on your prepared baking sheet and flatten them slightly. Bake for 10-12 minutes. Let the cookies cool completely before frosting them with the glaze.
To make the lemon glaze:
- While the cookies are cooling, prepare the glaze by whisking the powdered sugar and lemon juice together.
- Spread the glaze over the cooled cookies and serve!