GLAZED SOFT-BAKED ALMOND FLOUR LEMON COOKIES
These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness - and ridiculously easy, too!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
- If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted - don't let it get too hot, or it'll cook the eggs! Set aside.
- In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
- Add the almond flour, baking soda, and salt. Stir well until combined.
- Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
- Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
- Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
- Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
- Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
- Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
- Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.
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Zara Nadeem
zara-n@gmail.comI love the unique flavor of these cookies. The almond flour and lemon really complement each other.
Shany Shaly
s_s75@hotmail.comThese cookies are a great way to use up leftover egg whites. They're also a great gluten-free option.
Daim Ali Raja
r.d@hotmail.comI've never made almond flour cookies before, but these were a great introduction. They were so easy to make and they turned out perfectly.
Trinity Acquard
atrinity62@yahoo.comThese cookies are the perfect treat for any occasion. They're easy to make and they always turn out delicious.
Lila Bjtaicha
b11@gmail.comI made these cookies for my family and they loved them! The kids especially loved the lemon glaze.
peach box
box.p@yahoo.comThese cookies are a bit time-consuming to make, but they're worth the effort. They're so soft and chewy, and the lemon glaze is the perfect finishing touch.
Jasper Ferrie
j_f20@hotmail.co.ukI'm not a huge fan of lemon desserts, but these cookies were surprisingly good. The almond flour really mellowed out the lemon flavor.
Lamarulz69
lamarulz69@gmail.comThese cookies are so delicious! I made them for a bake sale and they sold out in minutes.
Nasir Awan
a_nasir@gmail.comI love that these cookies are made with almond flour. They're a healthier alternative to traditional cookies.
Abdul wajid
a_wajid95@gmail.comThese cookies are the perfect balance of sweet and tart. The almond flour gives them a nice chewy texture.
GottaHaveIt-s197
gottahaveit-s197@aol.comI've made these cookies several times now and they always turn out perfectly. They're my go-to cookie recipe for any occasion.
Nathanael
nathanael57@hotmail.comThese cookies are so easy to make and they taste amazing! I love the combination of almond flour and lemon.
Yarel Andrade
a-yarel51@gmail.comI'm not usually a fan of almond flour cookies, but these were surprisingly good. The lemon glaze really made them special.
Klayton Todd
k.t64@hotmail.comI made these cookies for a party and they were a huge hit! Everyone loved the unique flavor and texture.
jorgiet lumanog
lj@gmail.comThese cookies were a delight! The almond flour gave them a soft and chewy texture, and the lemon glaze added a bright and refreshing flavor. I'll definitely be making these again.