Ces Biscuits au citron sains are soft, chewy lemon cookies made from almond flour and packed with tangy lemon flavors. They contain only 4 grammes de sucre per cookie, and 6 grams of proteins.
I love making cookies, and with so many lemons growing in the garden, making a lemon cookies was a given! I’ve made Biscuits au citron à la farine d'amande but these ones are even simpler and taste absolutely delicious!
While you can find the full recipe just below, don’t miss all my tips and tricks further down, including my ingredient selection tips!
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Biscuits au citron sains
Ces Biscuits au citron sains are soft, chewy lemon cookies made from almond flour and packed with tangy lemon flavors. They contain only 4 grammes de sucre per cookie, and 6 grams of proteins
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Portions: 8 biscuits
Calories: 253.9 kcal
Ingrédients
- 2 tasses Farine d'amande - (remarque 1)
- 3 Cuillères à soupe de sirop d'érable - (remarque 2)
- 3 Cuillères à soupe Huile de coco fondue - (remarque 3)
- 2 Cuillères à soupe Le jus de citron - from 1 small lemon
- 2 Cuillères à café Zeste de citron - from the previous lemon
- ½ cuillère à café L'extrait d'amande - (remarque 4)
Glaçage au citron
- ½ tasse Sucre en poudre
- 1 cuillerée à soupe Le jus de citron
- ¼ cuillère à café L'extrait d'amande
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F). Recouvrez une plaque à biscuits de papier sulfurisé.
- In a mixing bowl, stir almond flour, maple syrup, coconut oil, lemon juice, almond extract, and lemon zest
- Stir the ingredients with a rubber spatula, when it starts to look dry, squeeze by hands to form a cookie dough ball. If too dry, add a little extra lemon juice to bring the dough together into a soft dough that can easily be rolled into balls. If too wet, add more almond flour.
- Divide into 8 portions, lightly oil hands and roll each piece of dough into a ball
- Place each cookie dough ball a inch appart on the prepared baking sheet and press the top with the back of glass or your fingers.
- Bake the cookies for 10-12 minutes at 350 °F (180 °C) until slightly golden and slightly hard on top.
- Let the cookies cool down on the sheet for 5 minutes, then transfer them to a cooling rack to completely cool down before glazing. You must glaze the cookies for best balance of sweetness and extra lemon flavors, the cookies alone are not very sweet.
- To make the glazing, in a mixing bowl, stir the powdered sugar, lemon juice and almond extract until thick and smooth. If too thin, add a bit more powdered sugar to thicken.
- Drizzle on top of the cooled cookies.
Remarques
Remarques 1: You can also use cashew flour. Or sesame flour if you have nut allergy. I don’t recommend oat flour or all-purpose flour for this recipe, the cookies would be too dense and hard.
Remarques 2: Any liquid sweetener work like agave syrup or coconut nectar.
Remarque 3: You can also use melted plant-based butter or melted butter if you use dairy in your kitchen, we don’t. Light olive oil works too but the flavor is not amazing, and the cookies stay softer after cooling down, so it’s not my top recommendation.
Remarques 4: Optional but absolutely delicious for a boost of flavor.
Remarques 5: To decrease the sugar and calorie, use powdered allulose.
Stockage Conservez les biscuits au réfrigérateur pendant 4 jours maximum dans des sacs Ziploc.
Alimentation
Servir: 1gâteau | Calories: 253.9kcal | Glucides: 19g | Protéine: 6g | Graisse: 19.1g | Gras saturé: 5.3g | Graisses polyinsaturées: 0.1g | Gras monoinsaturés: 0.3g | Sodium: 0.9mg | Potassium: 24.2mg | Fibre: 3g | Sucre: 13g | Vitamine A: 0.6IU | Vitamine C: 2.8mg | Calcium: 68.2mg | Fer à repasser: 1.1mg | Magnésium: 2mg | Phosphore: 0.5mg | Zinc: 0.1mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
You only need a few ingredients to make these cookies. Here’s how to pick them.
- Farine d'amande – This makes a light, nutty base that creates soft, chewy cookies while bringing healthy fats and protein. If you need a nut-free version, you can try sesame flour, though oat or all-purpose flours may make the cookies too dense.
- de sirop d'érable – It’s a natural unrefined sweetener that adds a subtle caramel note without refined sugars. You can swap it with agave syrup or coconut nectar.
- Huile de coco fondue – For moisture and a slight tropical flavor while helping bind the ingredients together. Alternatively, you can use melted plant-based butter (or dairy butter if you’re not avoiding dairy), though light olive oil is not as good due to its milder flavor and softer cookie texture.
- Jus de citron et zeste de citron – Lemon brings a tangy flavor that makes the cookies taste so fresh. Freshly squeezed lemon juice is the best and the zest adds concentrated citrus oils.
- L'extrait d'amande – To boost the nutty flavors.
- Lemon Glaze (Powdered Sugar, Lemon Juice, Almond Extract) – The glazing brings a sweet finishing touch that balances the tartness of the lemon. Without it, the cookies would lack a bit of sweetness (at least for my taste). For a lower-calorie version, you can use powdered allulose in place of traditional powdered sugar.
How to Make Healthy Lemon Cookies
This is a really easy cookie recipe to make, here’s how in pictures.
Combine the liquid ingredients with the lemon zest in a bowl and add the almond flour.
Stir the mixture with a silicone spatula until it form a thick sticky dough.
Form 8 dough balls, place them on a baking sheet, and flatten them with a lid.
Bake the cookies for 10-12 minutes at 350 °F (180 °C)
Let the cookies cool down on a wire rack while mixing the glazing ingredients.
Glaze the cookies and add a sprinkle of lemon zest.
Conseils de pâtisserie de Carine
Let me share a few more tips to help you make these cookies, especially if it’s your first time!
- Quick & Simple Mixing: When the mixture starts to look dry, use your hands to gently form a dough ball—if too dry, add a splash more lemon juice; if too wet, a bit more almond flour.
- Shape with Care: Place the dough balls about an inch apart on your lined cookie sheet and gently press the tops with your fingers or the back of a glass. This helps create a slightly flattened surface that will crisp up nicely.
- Cool Completely Before Glazing: Allow the cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack. This prevents the glaze from melting off and ensures the cookies set with a perfect texture.
- Low-Sugar Focus: With only 4 grams of sugar per cookie (including the glaze), these cookies are perfect for those watching their sugar intake. For even fewer calories, opt for sugar-free powdered allulose in the glaze.
Hi, could hazelnut flour work here?
Sure, same amount
Luv the lemon cookies but next time I think I need to double the recipe, not enough.
You can absolutely use the x2 button on the recipe card to double the recipe amount and bake more.
The nutrition table shows 13 g sugar per cookie, however in two spots in the commentary, you state just 4 grams of sugar per cookie. What is the correct information, please?
It depends if you add the icing.
These are fantastic and very lemony! I made a couple minor changes. For the glaze, I used 1/2 cup of Miss Jones Smart Sugar, which worked perfectly, and added 1/2 tsp lemon extract. The recipe makes 12 perfect cookies. They were all gone by second day!
Je suis tellement contente que vous les aimiez !
Salut!!
How about adding whey protein to get a cookie with more protein? Have you tried? Should I replace some of tbe flour with protein?
Merci d'avance!
I don’t use whey protein in my recipes, only plants. So I am gonna give you my experience with pea protein powder, it dry out baked goods a lot, and can turn your cookies to be crumbly and fragile. The best plant to add proteins without changing texture is hemp seeds.
Je vous remercie!!
Mon plaisir!
You say your lemon cookie recipe is here, however I don’t see it! I’d like to try it. Thanks
Simply click the jump to recipe button on top of the page, or scroll up this comment section to see it.
How did you get the glazing to be white, with me everything with coconut sugar turns brown.
The glazing doesn’t use coconut sugar, it’s made of powdered white sugar.
I made these for a potluck. Where there were vegans in attendance. I have never baked anything vegan before. They were so easy and good. Thank you. I think everyone enjoyed them.
That’s amazing to hear thank you!
Carine, c'est la meilleure recette que j'aie essayée !
Hi Carine, Is the metric measurement for almond flour supposed to be 224 grams?
Absolutely! I updated the metric information for you.
Merci beaucoup!
Looking forward to trying these. I think you need to update the calorie count. The text says 150 calories each but the nutritional breakdown says over 200 each. I believe you had updated the quantity from 12 to 8 so that’s probably why.
Thank you for spotting! I updated the text, the panel is right.