Lemon Almond Flour Cookies are a naturally gluten free lemon cookie recipe with an optional lemon glaze on top. Share these gluten free cookies with a cold glass of Horizon® Organic milk!
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There is no better combination than cookies and milk. There is something about a sweet bite of a cookie when paired with a cold glass of milk that makes me smile. No need for a fussy dessert—a simple cookie suits me perfectly!
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Gluten free lemon cookies
Making gluten free recipes requires that you use something in place of traditional all-purpose flour. Almond flour is often the choice for me.
Almond flour is a great nut flour to use in gluten free baking. It is readily available in grocery stores. It’s also a mild tasting flour that blends well in cookie recipes.
Are you new to gluten free baking? This recipe will quickly become a most requested cookie in your home.
My popular almond flour sugar cookies have found a citrus punch with this lemon version and they are all the better for it! Lemon cookies are among my favorites and with this gluten free recipe, I can enjoy homemade lemon cookies any time!
If you have extra almond flour, these almond flour chocolate chip cookies are excellent!
- Meyer lemons
- almond flour
- baking powder
- granulated sugar
- vanilla extract
Add a lemon glaze with fresh lemon juice, lemon zest, confectioners’ sugar
Steps to make gluten free lemon cookies
- Gently whisk the dry ingredients of almond flour, cornstarch, baking powder and salt. Set aside.
- Beat together the butter and sugar. Add the egg, vanilla, lemon juice and lemon zest.
- Combine the wet and dry ingredients. Make small balls of cookie dough and place on parchment line baking sheets.
- Bake at 350 degrees for 12-14 minutes.
- Let cool completely before adding the optional lemon glaze.
Lemon glaze for cookies
A simple glaze is made with lemon juice, lemon zest, and confectioners’ sugar. Here are the quick steps to whip up a lemon glaze. Use it for homemade cookies, cake, cupcakes, or even to dress up store bought cookies.
- Zest and juice a lemon.
- Whisk together 2 tablespoons of lemon juice, about 2 teaspoons or lemon zest and 1 cup confectioners’ sugar.
- Dip the tops of the lemon cookies into the glaze and let drip over a baking rack with parchment underneath. Alternatively, you could put the cookies on parchment and drizzle the lemon glaze over the cooled cookies with a spoon.
Store these cookies, glazed or unglazed, in an airtight container at room temperature for a few days.
Do you know the difference between meyer lemons and regular lemons? Think about meyer lemons as a happy mix between lemons and oranges.
Meyer lemons are special in that they are a sweeter and less tart version of traditional lemons. These small, deeply colored citrus fruits have a window of time from December through March when we can easily find them for sale. Shop at Sprouts Farmers Market for this lovely variety of lemons.
The juice and zest of meyer lemons lend a rich yellow-orange tone to recipes. Here we’ll use the zest and juice in both the cookie recipe and in the lemon glaze.
You won’t need lemon extract to enhance the lemon flavor in this recipe—the zest and juice is plenty.
Enjoy this cookie recipe with any type of lemon. The flavor will vary slightly but you can’t go wrong with any kind of lemon cookie!
- 3 cups almond flour
- 2 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- 1 stick of butter (4 oz)
- 1 cup granulated sugar
- 1 egg
- 3 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 tsp pure vanilla extract
- 2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 cup confectioners sugar
Preheat the oven to 350 degrees F. Line baking trays with parchment paper.
Combine the dry ingredients of almond flour, cornstarch, baking powder, and salt. Whisk gently then set aside.
In the bowl of a stand mixer, beat the butter and sugar until fluffy. Add the egg, vanilla, lemon juice and lemon zest.
Slowly incorporate the mixed dry ingredients.
Form 1 Tbsp of dough into a ball and place on the parchment covered baking tray. Repeat with remaining dough.
Bake for 13-15 minutes.
Optional glaze: To make the glaze whisk 2 Tbsp fresh lemon juice, 2 tsp lemon zest and 1 cup confectioners’ sugar. Let the cookies cool before dipping in the glaze.
Note 1: While each lemon produces a different amount of lemon juice you should plan on either 3 meyer lemons OR 2 regular lemon for this recipe.
Note 2: Cookies shown here are made with meyer lemons. They are sweeter, smaller and brighter than traditional lemons. Either type works in this recipe.
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Serving Size:1 cookie
Amount Per Serving: Calories: 114Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 52mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 2g
This data is provided by Nutritionix and is an estimate only.
Pin this lemon cookie on your gluten free boards!
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.