Healthy Lemon Cookies

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5 from 5 votes

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www.theconsciousplantkitchen.com

These Healthy Lemon Cookies are soft, chewy lemon cookies made from almond flour and packed with tangy lemon flavors. They contain only 4 grams of sugar per cookie, and 6 grams of protein for only 150 Calories.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-lemon-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Cooling15

Total Time35

Servings: cookies

Calories: 224.7kcal

Author: Carine Claudepierre

Ingredients

2 cups Almond Flour (note 1)
3 tablespoons Maple Syrup (note 2)
3 tablespoons Melted Coconut Oil (note 3)
2 tablespoons Lemon Juice from 1 small lemon
2 teaspoons Lemon Zest from the previous lemon
½ teaspoon Almond Extract (note 4)

Lemon Glaze

½ cup Powdered Coconut Sugar
1 tablespoon Lemon Juice
¼ teaspoon Almond Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper.
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 vanilla extract until thick and smooth. If too thin, add a bit more powdered sugar to thicken.
Drizzle on top of the cooled cookies.

Notes

Note 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.

Note 2: Any liquid sweetener work like agave syrup or coconut nectar.

Note 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.

Note 4: Optional but absolutely delicious for a boost of flavor.

Note 5: To decrease the sugar and calorie, use powdered allulose.

Storage: Store the cookies in the fridge for up to 4 days in Ziploc bags.

Nutrition