Delightful, chewy gluten-free lemon cookies made with simple, wholesome ingredients. These melt-in-your-mouth bites are bright with lemon flavor and have a perfect, non-crumbly texture despite being gluten free.
A Healthier Gluten-Free Cookie
If you love gluten-free treats, you’ll enjoy this lower-sugar cookie option. Many gluten-free recipes rely on commercial all-purpose gluten-free blends, which can vary widely and often include high-starch, high-glycemic ingredients that don’t always create the best texture. For this recipe, I keep things simple and use almond flour combined with arrowroot powder to achieve a low-glycemic, chewy cookie that holds together well.
Almond flour adds healthy fats and some protein, while arrowroot powder helps bind the dough and gives these cookies a pleasantly dense, chewy bite. No crumbly cookies here.
Why you’ll love these lemon cookies:
- Wholesome ingredients: almond flour, olive oil, and maple syrup.
- Bright lemon flavor: both in the cookie and in the optional glaze.
- Delicate, chewy texture: satisfying without falling apart.
- Freezer friendly: these cookies store well in the freezer so you always have a sweet treat on hand.
What You’ll Need
Chewy Lemon Cookies
- Blanched almond flour
- Arrowroot powder (tapioca flour or organic cornstarch can substitute)
- Lemons (juice and zest) If fresh lemons aren’t available, lemon juice plus a touch of lemon extract can work.
- Egg yolk (reserve whites for another use)
- Extra virgin olive oil (or coconut oil, avocado oil)
- Maple syrup (honey or date syrup also work)
- Vanilla extract
- Sea salt
- Baking soda
Lemon Glaze (optional)
The glaze adds an extra layer of lemon brightness.
- Powdered sugar (or a powdered monk fruit sweetener for lower sugar)
- Fresh lemon juice
- Lemon zest (optional)
How to Make Chewy Gluten-Free Lemon Cookies
Before you start: Preheat the oven to 350ºF (or 325ºF if following the printable card) and line a baking sheet with parchment paper.
Step 1: In a large bowl whisk together the egg yolk, olive oil, maple syrup, vanilla, lemon juice, and lemon zest until well combined.
Step 2: In a separate bowl combine the almond flour, arrowroot powder, baking soda, and sea salt.
Step 3: Add the dry ingredients to the wet and stir until a sticky dough forms.
Step 4: Use a 1-tablespoon cookie scoop (or tablespoon measure) to portion the dough into balls. Place them on the prepared sheet about 1 inch apart.
Step 5: Bake for 12–14 minutes, until the edges are lightly golden. Let the cookies cool on the pan to room temperature before transferring—they’re delicate when hot.
Step 6: For the glaze, mix powdered sugar, lemon juice, and lemon zest in a small bowl until it reaches a thick but drizzleable consistency. Add lemon juice a teaspoon at a time if needed.
Step 7: Once cooled, place cookies on a wire rack and drizzle the glaze over each one.
Step 8: If you like, grate extra lemon zest over the glaze. Let the glaze set (about 20 minutes) before storing.
How to Store Leftover Cookies
After the glaze has hardened, store cookies in an airtight container in the freezer for up to 3 months. They thaw and taste great straight from the freezer.
Variations
Lemon Crinkle Cookies: Skip the glaze and roll cooled cookies in powdered sugar for a melt-in-your-mouth finish.
Meyer Lemon Cookies: Substitute Meyer lemons for a milder, sweeter lemon flavor if you prefer a less tart cookie.
Gluten-Free Orange Cookies: Replace the lemon juice and zest with orange juice and zest for a bright orange variation.
More Lemon Desserts
- Lemon Cheesecake
- Gluten-Free Lemon Bars
- Keto Lemon Poppyseed Muffins
- Keto Lemon Curd
- Lemon Chia Seed Pudding
Gluten Free Lemon Cookies with Lemon Glaze
Ingredients
- 1/4 cup maple syrup
- 3 tablespoons extra virgin olive oil or coconut oil
- 1 large egg yolk
- 1 tablespoon lemon juice freshly squeezed
- lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 cup arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Lemon Glaze
- 1 cup powdered sugar (or powdered monk fruit sweetener)
- 1-2 tablespoons lemon juice
- lemon zest optional, from 1 lemon
Instructions
-
Preheat oven to 325ºF and line a baking sheet with parchment paper.
-
In a large bowl, cream olive oil and maple syrup until light and slightly fluffy. Add vanilla, lemon juice, egg yolk, and lemon zest; whisk until combined.
-
In another bowl, combine almond flour, arrowroot powder, baking soda, and salt. Stir to combine.
-
Add the dry ingredients to the wet and mix until a sticky dough forms.
-
Using a tablespoon cookie scoop, portion the dough into balls, roll slightly if needed, and place on the baking sheet. Bake 12–14 minutes until edges are lightly browned.
-
Remove from oven and cool on the baking sheet for 5–10 minutes before transferring to a cooling rack. Handle gently while warm.
-
While cookies cool, whisk powdered sugar and lemon juice to make a thick glaze. Add liquid a little at a time to reach a drizzleable consistency. Frost each cookie and top with extra zest if desired.
-
Let the glaze set for a few minutes, then serve.
Video
Notes
Meyer Lemon Cookies: Use Meyer lemons for a sweeter, less tart result.
Gluten-Free Orange Cookies: Swap orange juice and zest for lemon to make orange-flavored cookies.