Delightful Vegan & Gluten-Free Almond Lemon Cookies: Your Healthy Shortbread Recipe!
Prepare to fall in love with these incredibly soft, delightfully chewy, and utterly delicious almond lemon cookies! Each bite offers a burst of bright lemon flavor, perfectly complemented by a luscious lemon glaze. This simple yet sophisticated recipe is designed to brighten your day and satisfy your sweet tooth guilt-free. We’ve crafted these lemon almond shortbread cookies using wholesome almond flour and naturally sweet maple syrup, making them a fantastic choice for anyone seeking vegan, gluten-free, and dairy-free options. Plus, they contain absolutely no refined sugars, making them a truly healthy indulgence you can enjoy anytime.
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If you’re a fan of these delightful vegan almond flour lemon cookies, you’ll be thrilled to explore more of my healthy and delicious recipes. Don’t miss my Almond Flour Peanut Butter Cookies for another almond flour favorite, or try my comforting Nutella Baked Oats. For another fruit-infused treat, check out my Vegan Peanut Butter Oatmeal Cookies with Banana and Cacao!
Why These Healthy Lemon Almond Cookies Are a Must-Try
These lemon flourless cookies are not just a sweet treat; they’re a smart choice for anyone looking for a wholesome dessert. Beyond their incredible taste, they boast impressive dietary credentials: they’re entirely vegan, dairy-free, and gluten-free. Sweetened lightly with pure maple syrup, they contain no refined sugars, making them a guilt-free pleasure. You have the option to crown them with a classic powdered sugar lemon glaze for that extra zing, or keep them completely refined sugar-free by making a glaze with maple syrup and fresh lemon. These lemon almond shortbread cookies truly are a delicious and virtuous treat you can feel great about enjoying! (Nutrition Disclaimer). For even more inspiration, explore my extensive list of the 30+ BEST gluten-free and dairy-free cookie recipes!
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The Magic of Almond Flour in Your Cookies
Many home bakers wonder about the impact of using almond flour in their cookie recipes. Unlike traditional wheat flour, almond flour brings a unique character to baked goods. When used in cookies, it typically results in a denser, yet wonderfully soft and chewy texture. The cookies tend to have a richer mouthfeel and a slightly more substantial texture than their wheat flour counterparts. For these almond shortbread cookies, we intentionally skip additional leavening agents like baking powder. This choice is deliberate, as it allows the natural properties of almond flour to shine, creating that coveted soft, thick, and “buttery” (despite being vegan!) texture that will leave you craving more. Almond flour not only contributes to the fantastic texture but also infuses the cookies with a subtle, delicate nutty flavor that pairs beautifully with the vibrant lemon notes.
Key Ingredients for Perfectly Zesty Almond Lemon Cookies
Crafting these exquisite almond lemon cookies requires a few simple, high-quality ingredients. Each plays a crucial role in achieving their remarkable flavor and texture:
- Almond Flour: The foundation of our gluten-free cookies. For the absolute best results, always opt for blanched, superfine almond flour. This type is made from almonds that have had their skins removed before being finely ground, resulting in a lighter texture and milder flavor that’s perfect for delicate baked goods like these shortbread cookies.
- Vegan Butter: To achieve that classic rich, buttery shortbread taste and texture while keeping the recipe dairy-free, good quality vegan butter is essential. My personal favorites for consistent results are Earth Balance Organic and Miyoko’s Vegan Butter. Ensure it’s melted for easy incorporation into the dough.
- Maple Syrup: This natural sweetener not only provides the perfect level of sweetness but also contributes to the cookies’ moistness and subtle caramel notes. It’s a fantastic unrefined sugar alternative. If maple syrup isn’t readily available, you can also use another liquid sweetener like agave syrup. For those following a keto-friendly diet, allulose is an excellent swap to make these healthy lemon almond cookies fit your macros!
- Salt: A small but mighty ingredient, salt is crucial for balancing the sweetness and enhancing the vibrant lemon and nutty almond flavors, making them truly pop!
- Pure Almond Extract: While almond flour provides a lovely base, a touch of pure almond extract elevates the almond flavor, creating a deeper, more pronounced profile that beautifully complements the lemon. It’s the secret to truly intensifying that delicious almond essence.
- Lemon Zest: This is where the magic of the lemon truly comes alive! Fresh lemon zest provides an incredibly bright, aromatic, and bold lemon flavor that infuses every part of these almond shortbread cookies. Don’t skip it! If you’re a lemon enthusiast, you might also love my Lemon Blueberry Mascarpone Cake for another zesty delight.
And to truly complete these soft almond flour lemon cookies, we’ll crown them with a delicious, tangy lemon glaze!
- Powdered Sugar: For a classic, smooth, and sweet lemon glaze, powdered sugar is the traditional choice. However, if you are strictly avoiding powdered sugar, you can effortlessly swap in more maple syrup for a refined sugar-free alternative. In this case, brush the maple-lemon glaze onto the warm cookies to allow it to soak in beautifully, adding a gentle boost of lemony sweetness. All detailed instructions for both glaze options are provided below in the recipe card!
- Lemon Zest: Just like in the cookies themselves, fresh lemon zest in the glaze provides an additional layer of vibrant lemon aroma and flavor, making the glaze exceptionally bright and fragrant. For more lemony goodness, be sure to check out my collection of recipes with lemon curd!
- Lemon Juice: Essential for the glaze’s tangy flavor and to achieve the perfect pourable consistency. If you’re using the powdered sugar version of this glaze, you can add a little extra lemon juice gradually until it reaches your desired thickness – whether you prefer a thick drizzle or a thinner coat.
Understanding Almond Flour and Its Versatility
Almond flour is a popular gluten-free alternative derived from almonds. Specifically, it’s made from blanched almonds – almonds that have been submerged in boiling water to easily remove their skins. After blanching, these skinned almonds are finely ground and sifted, resulting in a soft, powdery product. This meticulous process is what gives almond flour its fine texture, allowing it to mimic the consistency of traditional wheat flour in many recipes, though its baking properties are distinct.
So, what exactly can you use almond flour for beyond these delightful vegan almond flour lemon cookies? Its unique soft and slightly chewy texture makes it incredibly versatile in the kitchen. It excels in various baked goods, offering a rich flavor and desirable crumb. For instance, it creates a wonderfully tender tart crust, as seen in my exquisite gluten-free passionfruit tart. It’s also a star in my gluten-free blondies with white chocolate chunks, where it contributes to their irresistible chewiness. Its fine grind also means it can be used in many recipes where you might traditionally reach for wheat flour, particularly when you desire a denser, more moist result with a delightful hint of nutty flavor. Almond flour is also celebrated for its nutritional benefits, including being high in protein, healthy fats, and fiber, making it a great choice for health-conscious baking.
Essential Equipment for Your Almond Lemon Cookies
You’ll be pleased to know that making this healthy lemon almond cookie recipe doesn’t require a lot of specialized equipment. If you already have a spacious mixing bowl and a sturdy wooden spoon or rubber spatula, you’re well on your way! Beyond those basics, you’ll want a reliable zester to finely grate your fresh lemon zest, maximizing its aromatic impact. A lined cookie sheet (using parchment paper or a silicone baking mat) is also crucial for even baking and preventing sticking. That’s essentially all you need to prepare these delightful lemon almond shortbread cookies! For precise measurements, a good set of measuring cups and spoons will also be handy. Having a cooling rack is also highly recommended to ensure your cookies cool evenly and maintain their perfect texture.
Expert Tips for Perfect Almond Lemon Cookies & FAQs
Achieving perfectly tender and flavorful almond lemon cookies is simple with a few key tips and answers to common questions:
This is a common question! As noted earlier, almond flour is specifically made from blanched almonds, meaning the almonds have been soaked in boiling water to remove their skins. It’s then typically very finely ground and thoroughly sifted. This process yields a very fine, powdery product with a delicate, milder flavor that is ideal for light and airy baked goods, or when you want a smooth texture. Almond meal, on the other hand, is made from whole, unblanched almonds, including their skins. This results in a coarser texture, a slightly darker color, and a more robust, sometimes rustic almond taste. For these cookies, superfine blanched almond flour is crucial for the best soft shortbread texture.
It’s true that almond flour behaves differently than wheat flour, as it contains no gluten and doesn’t rise in the same way. This is why selecting a recipe with the correct ratio of almond flour to liquid and fat is vital to prevent your cookies from spreading too much and becoming flat. Our recipe for these soft almond flour lemon cookies is specifically formulated based on a shortbread style, which naturally results in thicker and denser cookies. By following the chilling instructions diligently, you ensure the fat in the dough solidifies, helping the cookies hold their shape beautifully during baking. So, as long as you chill them as directed, you shouldn’t encounter any issues with them flattening out excessively.
Almond flour cookies are generally more delicate than traditional cookies, especially when warm. The most common reason for them falling apart is being removed from the baking sheet too soon. These cookies need a crucial cooling period of about 10-20 minutes directly on the baking sheet after coming out of the oven. This allows them to firm up and set properly before you attempt to transfer them to a wire rack to cool completely. Patience is key here; let them cool sufficiently, and they will hold together beautifully.
These delightful cookies are wonderfully easy to store! You can keep them fresh for up to 4 days at room temperature. Simply place them in an airtight container to prevent them from drying out and to maintain their soft texture. For longer storage, these cookies freeze exceptionally well. Wrap them tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them at room temperature before serving.
Making a refined sugar-free maple-lemon glaze for these vegan lemon cookies is incredibly simple! Instead of using powdered sugar, just swap in ⅓ cup of pure maple syrup. Whisk the maple syrup together with the fresh lemon zest and lemon juice until you achieve a smooth, pourable consistency. For the best absorption and flavor, use a pastry brush to gently brush this delicious glaze onto your warm cookies shortly after they come out of the oven. This allows the glaze to soak in slightly, adding a wonderful, subtle sweetness and tang.
It’s incredibly easy to adapt this recipe to be keto-friendly! The main swap involves the sweetener. Simply replace the maple syrup in the cookie dough with your favorite liquid keto sweetener, such as Allulose. For the glaze, instead of using powdered sugar, you can use Confectioner’s Swerve (or another powdered erythritol-based sweetener) combined with lemon zest and juice. With these simple adjustments, this recipe transforms into a delicious low-carb treat with only approximately 2 grams net carbs per cookie! Always check your specific sweetener’s carb count.
Absolutely! While the classic almond and lemon combination is delightful, you can certainly experiment with variations. A touch of vanilla extract can add another layer of sweetness, or for a more floral note, consider a hint of lavender extract. You could also fold in some finely chopped pistachios or white chocolate chips (vegan, if desired) to the dough before chilling for added texture and flavor. Just be mindful not to add too many wet ingredients, as this can affect the cookie’s structure.
To get the most aromatic and flavorful lemon zest, always use fresh, organic lemons if possible. Wash them thoroughly. Use a microplane grater or zester and gently grate only the bright yellow part of the skin, avoiding the bitter white pith underneath. Zest just before you use it to capture the freshest flavor, and remember that zest contains concentrated oils, so it delivers more flavor than just lemon juice alone!
If you embark on the delightful journey of trying this recipe, I would absolutely love to hear from you! Please consider leaving a star review rating and a comment below! Your feedback is incredibly valuable and it’s wonderful to hear about your baking experiences. And don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram! Happy baking!
More Delicious Vegan Recipes You’ll Love
Looking for more plant-based culinary inspiration? Explore some of my other popular vegan recipes that are sure to delight your taste buds and expand your baking repertoire:
- Cozy Vegan Gingerbread Loaf Cake
- Tropical Vegan Pineapple Upside Down Cake
- Creamy Pumpkin Nice Cream
- Refreshing Vegan Couscous Salad with Charred Corn
- Flavorful Vegan White Bean Dip with Lemon and Pistachios
- Simple 5-Ingredient Peach Sorbet Recipe
📖 Recipe
Almond Lemon Cookies – Healthy Lemon Almond Cookies with Lemon Glaze
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Equipment you may need
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measuring cups and spoons
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mixing bowls
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parchment paper
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rubber spatula
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stand mixer
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¾ sheet baking pan
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cooling rack
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silicone baking mat
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microplane grater/zester
Ingredients
- 2 ½ cups superfine blanched almond flour
- ¼ cup vegan butter – melted
- 5 tablespoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- 1 ½ tablespoon lemon zest – packed
Lemon Glaze (optional)
- 2 cups powdered sugar – sifted – Or ⅓ cup maple syrup to skip the refined sugar
- 1 teaspoon lemon zest – packed
- 3 tablespoon lemon juice – plus extra as needed
Instructions
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In a large mixing bowl, combine the superfine blanched almond flour, melted vegan butter, maple syrup, salt, almond extract, and fresh lemon zest. Use a sturdy spoon or rubber spatula to stir these ingredients until they are thoroughly combined and form a cohesive dough.2 ½ cups superfine blanched almond flour, ¼ cup vegan butter, 5 tablespoon maple syrup, ¼ teaspoon salt, ¼ teaspoon almond extract, 1 ½ tablespoon lemon zest
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Once the dough is mixed, cover the bowl tightly with plastic wrap. Place the dough in the refrigerator to chill for a minimum of 30 minutes. This chilling step is crucial as it allows the vegan butter to firm up, which helps prevent the cookies from spreading too much during baking and ensures that classic shortbread texture.
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When you are ready to bake, preheat your oven to 350°F (175°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. This will prevent sticking and allow for easy cleanup.
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Using a small cookie scoop (about 1.5 tablespoons) or rounded tablespoons, scoop out portions of the chilled dough. Roll each portion into a smooth ball, then place them about 2 inches apart on your prepared cookie sheet. Gently press down on each dough ball with your hands or the back of a spatula to slightly flatten them, creating that signature shortbread shape.
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Bake in the preheated oven for 12-14 minutes, or until the edges of the cookies turn a beautiful golden brown. Be careful not to overbake, as they will continue to set as they cool. Once baked, remove the sheet from the oven and let the cookies cool on the baking sheet for 10-20 minutes. This allows them to firm up before you transfer them to a wire rack to cool completely. This step is essential to prevent them from breaking.
Lemon Glaze
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To prepare the vibrant lemon glaze, combine the lemon zest, fresh lemon juice, and either powdered sugar (for a traditional glaze) or maple syrup (for a refined sugar-free version) in a small bowl. Whisk vigorously until the mixture is smooth and free of lumps. Adjust the consistency by adding a tiny bit more lemon juice if it’s too thick, or a bit more powdered sugar/maple syrup if it’s too thin.2 cups powdered sugar – sifted, 1 teaspoon lemon zest, 3 tablespoon lemon juice
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Once your cookies are completely cooled, evenly spread the lemon glaze over each one. If you opted for the maple syrup glaze, you can brush it over the warm cookies using a pastry brush to allow it to absorb slightly and create a more subtle, infused sweetness. Let the glaze set before serving for the best experience.
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Nutrition
Nutrition Disclaimer
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