These healthy easy lemon cookies are Paleo gluten-free dairy, free and refined sugar-free. The lemon cookie is chewy and has a subtle lemon flavor while the frosting is sweet, potent and creamy.
Since meeting my boyfriend, I have been creating a lot of lemon based desserts.
If it were up to me, I would be making chocolate desserts every single day.
However, my boyfriend isn’t the biggesr chocolate fan. And I want to make him happy, so I sacrifice some of my chocolate recipes and experiment with lemon desserts.
It actually works out great because I have grown to love lemon desserts. They are so refreshing light and delicious.
These healthy easy lemon cookies are the perfect dessert after dinner or a quick pick me up in the middle of your day.
If you love, lemon desserts, like myself and my boyfriend do, then you might also enjoy this lemon loaf poundcake recipe that is dairy free and gluten-free.
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How to make healthy easy lemon cookies
Ingredients
The ingredients in these healthy easy lemon cookies are Paleo, gluten-free, and dairy free. I bought all of the ingredients at Whole Foods or in bulk on Amazon.
- almond flour
- baking soda
- date sugar
- monkfruit powdered sugar
- eggs
- dairy free butter
- olive oil, salt
- and of course, lemons
See recipe card for quantities.
Instructions
The first step is to mix your wet ingredients together in a glass bowl. I used a whisk, but you can also use a wooden spoon.
Add in your dry ingredients and mix with a wooden spoon. Cover the dough with plastic wrap and place it in the fridge for about 30 minutes. The key is to make sure the dough is chilled and firm so that you can easily roll the dough into small balls.
After 30 minutes, take the dough out of the fridge scoop the dough into small little balls and placed on a parchment lined cookie sheet. Bake the cookies for eight minutes. Take the cookies out of the oven and press each of the cookies flat with a spatula then the cookies back into the oven, 45 seconds.
After the cookies are done in the oven make sure you put them on a cookie sheet to cool completely completely while you make your frosting. For the frosting, just hand mix, butter, powdered sugar, and lemon in a glass bowl.
Make sure your cookies are completely cool before you start adding the frosting to the middle of of each cookie to make a sandwich.
Substitutions
There are some substitutes that could work for you.
- Date Sugar – I love using Date sugar as a replacement for sugar in all of my recipes. Dates are nature candy and are delicious on their own. Date sugar is essentially dates processed down into a sugar consistency. If you don’t have date sugar (from Whole Foods), then I would recommend using coconut sugar or maple syrup.
- Almond Flour – I use almond flour, primary flour. However, you can also use the red mills Paleo flour blend or you can also use gluten-free flour for a one-to-one ratio.
- Olive Oil – I also use olive oil in this recipe because it’s so easy to just pour the olive oil into a container and b on your way. However, you can also melt down and allow to cool coconut oil or dairy free butter. I guess I just don’t have the patience to do that. LOL.
How to store healthy easy lemon cookies
In terms of storage, make sure you place your cookies carefully into an airtight container and place them in the fridge.
We ate these cookies in about two days and they tasted great on day two, but I would recommend eating them within five days of making them.
FAQ
yes you can. make sure you allow enough time for the dough to thaw out before you bake.
with this recipe for healthy easy lemon cookies, yes you do press the cookie.
Other desserts you might enjoy:
Looking for a breakfast idea too?
📖 Recipe
Easy Healthy Lemon Cookies
Ingredients
Cookies – wet
- ¼ cup olive oil
- ⅔ cup date sugar or coconut sugar or maple syrup
- 1 tsp vanilla extract
- 1 Tbspn lemon zest
- 1 Tbspn lemon juice
- 1 egg
Cookies – dry
- 2 cups almond flour
- ½ cup arrowroot powder
- ½ tsp baking soda
- ¼ tsp salt
Frosting
- ¼ dairy free butter
- 1.5 cups monkfruit powdered sugar add more if you need to
- 1 Tbspn lemon juice & lemon zest
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Mix your wet ingredients together in a glass bowl. I used a whisk, but you can also use a wooden spoon.
- Add in your dry ingredients and mix with a wooden spoon.
- Cover the dough with plastic wrap and place it in the fridge for about 30 minutes. The key is to make sure the dough is chilled and firm so that you can easily roll the dough into small balls.
- After 30 minutes, take the dough out of the fridge scoop the dough into small little balls and placed on a parchment lined cookie sheet.
- Bake the cookies for 8 minutes. Take the cookies out of the oven and press each of the cookies flat with a spatula then the cookies back into the oven for 45 seconds.
- After the cookies are done in the oven make sure you put them on a cookie sheet to cool completely completely while you make your frosting. For the frosting just hand mix, butter, powdered sugar, and lemon in a glass bowl.
- Make sure your cookies are completely before you start adding the frosting to the middle of of each cookie to make a sandwich.
- Enjoy.