Soft, tender almond lemon cookies topped with a bright, tangy lemon glaze. These almond lemon shortbread cookies are made with almond flour and maple syrup, so they are vegan, gluten-free, dairy-free, and free of refined sugar. They make a simple, sunny treat that’s both comforting and light.
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Healthy Lemon Almond Cookies
These flourless lemon cookies are a delicious choice when you want a sweet bite without refined sugar. The almond flour gives them a slightly chewy, shortbread-like texture, while lemon zest brightens the flavor. You can finish them with a classic powdered sugar lemon glaze, or make a refined sugar-free glaze by substituting maple syrup. Either option yields a lovely, lemon-forward finish.
What does almond flour do to cookies?
Almond flour yields cookies that are denser and chewier than those made with wheat flour. Because this recipe is essentially an almond shortbread and does not rely on chemical leaveners like baking powder, the cookies remain thick, soft, and slightly buttery in texture—perfect for pressing and glazing.
What are almond cookies made of?
- Almond flour — use blanched, superfine almond flour for the best texture.
- Vegan butter — melted or softened, it adds richness and helps bind the dough.
- Maple syrup — a liquid sweetener that replaces refined sugar; agave or another liquid sweetener can also be used.
- Salt — enhances both almond and lemon flavors.
- Almond extract — a small amount deepens the almond note and complements the lemon.
- Lemon zest — fresh zest provides bright, fragrant lemon flavor throughout the dough.
The cookies are topped with a simple lemon glaze:
- Powdered sugar — sifted for a smooth glaze; for a refined sugar-free version, swap in maple syrup and brush it on warm cookies so it soaks in.
- Lemon zest — adds an extra lift to the glaze.
- Lemon juice — thins the glaze to the desired consistency.
What is almond flour made of?
Almond flour is finely ground blanched almonds. The blanching removes skins, leaving a pale, fine flour that closely mimics the texture of wheat flour in many recipes while delivering a nutty flavor and tender crumb.
What do you use almond flour for?
Almond flour works well in cookies, crumbly tart crusts, blondies, and many other baked goods where a tender texture is desired. Its fine grind keeps batters and doughs smooth while contributing moisture and a pleasant chew.
Equipment Needed for Almond Lemon Cookies
You only need basic equipment: a mixing bowl and spoon (or a stand mixer), a zester for the lemon, a lined cookie sheet or silicone mat, and a wire rack for cooling.
Tips and F.A.Q.
Almond flour is made from blanched almonds that are finely ground and sifted, producing a light, powdery texture. Almond meal is typically made from whole almonds, skins included, and is coarser with a slightly different color and flavor.
Almond flour doesn’t rise like wheat flour, so recipes need the right balance of wet and dry ingredients. These are shortbread-style cookies designed to stay thick and tender. Chilling the dough before baking helps them keep their shape.
Allow cookies to cool on the baking sheet for 10–20 minutes before transferring to a wire rack. Cooling helps them firm up and prevents them from crumbling.
Store at room temperature in an airtight container for up to 4 days, or freeze well wrapped for up to 3 months.
Yes. Replace the powdered sugar with about 1/3 cup maple syrup and whisk with lemon zest and juice. Brush the warm cookies with the maple-lemon mixture so it soaks in.
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📖 Recipe
Almond Lemon Cookies – Healthy Lemon Almond Cookies with Lemon Glaze
Equipment you may need
- Measuring cups and spoons
- Mixing bowls
- Parchment paper or silicone baking mat
- Rubber spatula
- Stand mixer or hand mixer (optional)
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- 2 ½ cups superfine blanched almond flour
- ¼ cup vegan butter, melted
- 5 tablespoons maple syrup
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- 1 ½ tablespoons packed lemon zest
Lemon Glaze (optional)
- 2 cups powdered sugar, sifted (or substitute ⅓ cup maple syrup to skip refined sugar)
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice, plus more if needed
Instructions
- Make the dough: In a large bowl, combine the almond flour, melted vegan butter, maple syrup, salt, almond extract, and lemon zest. Stir until the mixture forms a cohesive dough.
- Chill: Cover the bowl and refrigerate the dough for at least 30 minutes to firm up.
- Preheat and prepare: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone liner.
- Shape: Use a small cookie scoop or rounded tablespoons to portion the dough into balls. Place them about 2 inches apart on the prepared sheet, then gently press each ball to flatten slightly.
- Bake: Bake 12–14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 10–20 minutes so they firm up, then transfer to a wire rack to cool completely.
Lemon Glaze
- Mix: Whisk together sifted powdered sugar, lemon zest, and lemon juice until smooth. Add a little extra juice to thin the glaze if needed.
- Glaze: Spread the glaze over cooled cookies. If you used maple syrup instead of powdered sugar, brush the warm cookies with the maple-lemon mixture so it soaks in.
Nutrition
PIN these vegan almond flour lemon cookies for later!
