Estos Galletas de limón con harina de almendras are soft and chewy vegan gluten-free lemon cookies easy to make with only a few wholesome ingredients. Bonus, these lemon cookies are also refined-sugar-free and paleo-approved!
I love lemon baking recipes! You might have tried my Blondies de arándanos y limón, Donas de limón de 3 ingredientes o Pastel de limón de 4 ingredientes. There’s something about lemon that screams summer. So I make lemon recipes in summer because it’s the right time. I make lemon recipes in winter because I want to feel like summer. And of course also in spring and fall, because, why not?
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Galletas de limón con harina de almendras
Ingredientes
- 2 tazas de Harina de almendra
- ¼ cucharadita de Bicarbonato de sodio
- ¼ cucharadita de Salt
- 3 cucharadas de Aceite de coco derretido
- 3 cucharadas de Jarabe de arce
- 2 cucharadas de Jugo de limon
- 1 cucharada de Limón rallado
- 1 cucharadita de Extracto de vainilla
- 1 cucharadita de Extracto de limón
Lemon glaze
- ½ taza de edulcorante en polvo
- 1 cucharada de Jugo de limon
- 1 cucharadita de Limón rallado
Optional – to roll the cookie balls
- ¼ taza de edulcorante en polvo
Instrucciones para la impresión en alta definición
- Precalienta el horno a 180 °C (350 °F). Cubre una bandeja para hornear con papel pergamino. Reserva.
- In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking soda, salt, lemon juice, lemon zest, vanilla extract, and lemon extract.
- Stir with a spatula to form the cookie dough batter. It should be soft and sticky but easy to roll into a cookie ball, not wet or runny – see the picture above in my post. If it is too wet, add more almond flour 1 tablespoon at a time.
- To shape the cookies, first, rub your hands with coconut oil, then scoop out 2 tablespoons of cookie dough and roll between your hands to form a ball.
- Place each cookie dough ball on the prepared baking tray or roll each ball into powdered sugar to boost their sweetness and create a lemon crinkle look. You can skip this step if you prefer adding lemon glazing. Leave a 1-thumb space between each. They don't expand in the oven, but you need space to flatten the cookies without touching each other.
- Press each lemon cookie ball gently to flatten slightly, the sides of the cookie may crack slightly, and that's ok.
- Hornea durante 14-18 minutos o hasta que los bordes de las galletas estén ligeramente dorados. Estarán blandas al sacarlas del horno, y eso es normal.
- Deja enfriar durante 10 minutos en la bandeja para hornear, luego desliza una espátula por debajo de cada galleta para transferirlas a una rejilla de enfriamiento.
Glaze
- These cookies are not very sweet, and the glazing makes all the difference!
- Combine powdered sugar, lemon juice, and lemon zest. If too thin, stir in more powdered sugar to get a thicker consistency.
- When your cookies are cold, drizzle 2 teaspoons of glazing on each cookie. Place the cookies in the fridge for 2 hours to set the glazing.
Almacenaje
- Store in a dry place in a sealed box for up to 4 days. They can get sticky if stored in a humid place or in the fridge.
Equipos
Nutrición
Ingredientes y sustituciones
To make these soft and chewy meltaway lemon cookies with almond flour, you need:
- Harina de almendras ultrafina – I don’t recommend baking with almond meal. It has a coarse texture and darker color and gives a gritty texture to almond flour cookies.
- Freshly-Squeezed Lemon Juice – or bottled juice.
- Limón rallado – Make sure you are using untreated lemon to avoid pesticide residues.
- Levadura en polvo or half baking soda, so 1/8 teaspoon.
- Jarabe de arce – or any other liquid sweetener like agave syrup.
- Aceite de Coco – it must be coconut oil, no vegetable oil, or the cookie won’t firm up properly.
- Extracto de vainilla – por el sabor.
- Extracto de limón – optional but delicious to enhance the lemon flavor of these cookies.
You can add up to 1/3 cup of poppy seeds to these dairy-free cookies. Add the seeds at the beginning of the recipe, along with the dry ingredients.
How To Make Lemon Shortbread Cookies
These are soft shortbread cookies entirely made of almond flour and vegan lemon cookies!
- First, bring all the dry ingredients together into a large bowl and stir to combine. Then, add fresh lemon juice, melted coconut oil, lemon zest, and maple syrup and stir to form a sticky cookie dough.
- Scoop about 2 tablespoons of dough from the bowl and roll the dough ball between your hands.
- Then place the cookie dough ball on the baking tray and gently press it down with the palm of your hands.
- You want the cookie to stay a bit thick in the center to be moist and soft.
- Bake the cookies in a preheated oven at 350°F (180°C) for 14 to 18 minutes or until slightly golden-brown on the sides.
- Remove from the oven and cool down on the baking tray for 10 minutes.
- Then, slide a spatula under each cookie and cool them on a cooling rack before decorating.
- To decorate your lemon cookies, combine powdered sugar and lemon juice. Drizzle the glazing on top of the cookies and add a dust of lemon zest to decorate.
- Then, place the cookies in the fridge to slightly harden the glaze.
Cookie Taste
These are entirely made of almond flour, so they definitely have an almond flour flavor.
But almond perfectly blends with the tangy lemon flavor. They are soft, chewy cookies, way less sweet or buttery than a classic lemon crinkle cookie.
Instrucciones de almacenamiento
These almond flour lemon cookies almacenar muy bien in an airtight container in the fridge for up to 4 days. The texture becomes sticky with time as almond flour soaks up some moisture from the air.
You can also freeze your cookies in zip-lock bags and thaw them the day before at room temperature on a cooling rack.
Más recetas de galletas de harina de almendras
I love to bake with almond flour because it’s full of plant-based protein, and it tastes delicious in cookies. Below I listed my favorite vegan, gluten-free almond flour cookie recipes for you to try. All are paleo-friendly and dairy-free
These are absolutely AMAZING!!
Thank you for the recipe 🙂
I’ve also made them with orange which works well.. is there a way to make a raspberry version? TIA
Thank you so much! You can use my almond flour blueberry cookie recipe, and use raspberries instead!
How much maple syrup in grams? 3 (US) tablespoons is 44mL not 80mL, so which amount is correct (ideally in grams)?
3 tbsp maple syrup is 45 ml, we don’t provides grams for liquids.
These are exceptional. I had everything but a fresh lemon so I used bottled juice and no zest. They are delicious. By mistake I cooked a little over suggested time (maybe 20 min total) – a bit brown on the outside but beautifully chewy on the inside. I had 7 of them yesterday; not proud of that but needs to be noted as they are that good.
That’s true, they are addictive, but an healthier option for you too ! Thanks for this lovely review.
Absolutely amazing! A very close copycat recipe to my favorite cookie cookies is from the gluten-free/vegan bakery in my hometown.
I added an extra 1/2 cup of powdered sugar, a pinch of salt, a 1/2 tsp of vanilla and a couple tablespoons of butter to the icing to make it more fluffy, and wow!!
Thank you so much for doing the work to make this recipe, I am so happy I no longer have to spend 4.00 on a cookie!
¡Gracias por tus amables comentarios!
Absolutely Devine, I used organic lemons and I only had ground almonds (maybe that is almond is flour) and vanilla bean paste, thank you ☺️
¡Gracias por los comentarios tan amables!
These came out good. I made the sugar frosting and it looks nothing like the picture and I followed the directions. It almost looks like you used real frosting. I have no idea where those instructions are. My cookies came out good though and next time I’ll make a very small batch of frosting.
To make the frosting thicker, all you have to do is stir more powdered sugar. If you like it thinner simply don’t
I made these twice and they’re always a hit! Do you think it would work to make the batter in advance, keep it in the fridge overnight, then bake the next morning?
Gracias!
Thank you so much! You can keep the batter up to 24 hours in the fridge, bake the next day, but don’t store it longer or the texture will change too much
Can I use vegetable oil in place of coconut oil?
¡Por supuesto!
Do you think I could make these cookies a ” thumb print” type and fill them with the blueberry chia seed jam from your oatmeal blueberry breakfast bar?
I made these cookies, created a “thumbprint” & filled with your blueberry chia seed jam (vegan blueberry breakfast bars). I filled the cookie with just .5 tsp as you recommended. The jam did not overflow. They are so good! Thank you!
That’s such a clever idea!
I am pretty sure it will work. Watch out with the jam, don’t add more than 1/2 teaspoon in the thumbprint or it will overflow as you bake the cookies. You can always refill after baking with more jam.
I made these cookies as “thumbprint “type. I used your recipe for blueberry chia seed jam. I used only .5 tsp of the jam as you recommended. The lemon & blueberry are very good together. Yum.
I am so glad my tips help you! I love your idea, and it inspire me to try, I love everything lemon/blueberry!
Danos
My pleasure! Let me know how it goes if you bake them.