These almond and coconut flour lemon cookies are soft, chewy, sweet and tangy! They are both vegan and gluten-free and come together with just a few simple wholesome ingredients.

These fluffy vegan and gluten-free lemon cookies are so easy and quick to make. You’ll only need a like 8 ingredients and 20 minutes of your time. They are super soft (like pillowy clouds) yet have a nice chewy and firm texture thanks to the blend of almond and coconut flour.

I was really impressed with the flavor of these lemon cookies. They are sweet, but perfectly tangy from the lemon juice and lemon zest. I love the sweet vanilla lemon glaze icing that is drizzled on top too. These are perfect for the summertime or just anytime you’re craving something lemony!

If you try this recipe, don’t forget to tag me over on Instagram! I love seeing your re-creations. If you love this recipe as much as I think you will, please be sure to leave a comment + rating below. It helps my business so much!!

How to make vegan gluten-free lemon cookies

To start, preheat the oven to 350F and prepare a baking dish by lining it with parchment paper.

Then, in a large mixing bowl, combine almond butter, maple syrup, and vanilla extract and whisk until ingredients are well combined.

Add in the almond flour, coconut flour, baking powder, and salt next and mix with a spatula until a sticky dough is formed. Next, add in the lemon juice and lemon zest and mix once more.

Using a cookie scoop, scoop the batter and place directly on the baking sheet. flatten lightly with the palm of your hands.

Bake cookies for 14-16 minutes. Remove from the oven and let cool completely before icing.

To make the icing, simply combine powdered sugar, lemon juice and lemon zest. Drizzle the icing over the cookies and enjoy!

Best stored at room temp for 3 days, or refrigerated and enjoyed within 5.

other summer recipes to try:

• lemon poppyseed mug cake
• vegan gluten-free lemon loaf cake
• healthy blueberry lemon scones
• lemon poppyseed muffins
• blueberry lemon crumble pound cake

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Gluten-free Vegan Lemon Cookies

5 from 1 rating

Hannah Kling

These almond and coconut flour lemon cookies are soft, chewy, sweet and tangy! They are both vegan and gluten-free and come together with just a few simple wholesome ingredients.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 9 cookies

Ingredients  

1x2x3x

lemon cookies

• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/4 cup almond flour
• 3 tbsp coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp lemon juice
• 1 tbsp lemon zest

lemon icing

• Powdered sugar
• 2 tbsp lemon juice
• Lemon zest

Instructions

• To start, preheat the oven to 350F and prepare a baking dish by lining it with parchment paper.
• In a large mixing bowl, combine almond butter, maple syrup, and vanilla extract and whisk until ingredients are well combined.
• Add in the almond flour, coconut flour, baking powder, and salt next and mix with a spatula until a sticky dough is formed. Next, add in the lemon juice and lemon zest and mix once more.
• Using a cookie scoop, scoop the batter and place directly on the baking sheet. Flatten slightly with the palm of your hands.
• Bake cookies for 14-16 minutes. Remove from the oven and let cool completely before icing.
• To make the icing, simply combine powdered sugar, lemon juice and lemon zest. Drizzle the icing over the cookies and enjoy!
• Best stored at room temp for 3 days, or refrigerated and enjoyed within 5.

Notes

Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!

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Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!