LEMON COOKIES with almond flour, easy to prepare, gluten-free, crumbly, they melt in your mouth — indulgent, fragrant cookies for breakfast or a snack.
Made one morning when I wanted something simple but special. I wanted gluten-free lemon cookies, light yet full of flavor, perfect for dunking in tea or milk. I had almond flour and a little rice flour in the pantry, and from there these wonderfully fragrant cookies were born — they taste like home and spring.
These lemon cookies with almond flour are crisp on the outside, slightly soft inside, and have that aroma that wins you over as soon as you open the oven. They are perfect for anyone looking for homemade gluten-free cookies, but also for anyone wanting something different from the usual shortbreads.
If you are looking for easy and quick lemon cookies with almond flour, gluten-free breakfast cookies, crumbly cookies that melt in your mouth, or a light but super-indulgent recipe… you’re in the right place.
Follow me in the kitchen — today it’s lemon cookies.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 1/3 cups (about 4.6 oz) almond flour
- 6.0 oz rice flour
- 3.2 oz (about 7 tbsp) granulated sugar
- 1 egg
- 7 tbsp (about 3.5 oz) butter
- lemon zest
- 2 tsp baking powder
- 3.5 tbsp (about 1.8 oz) plain yogurt
Steps
Work the butter and sugar until you obtain a creamy mixture.
Add the egg, then the yogurt and the lemon zest, combine the almond flour, rice flour, baking powder and a pinch of salt, and mix quickly into a dough.
The dough will be a bit soft; if it’s too loose add 1 tablespoon more rice flour. Form a ball and let it rest in the refrigerator for at least 30 minutes.
Roll out to about 1/4 inch (dust lightly with rice flour if needed) between two sheets of parchment paper, cut out little flower shapes and place them on a lined baking tray.
Let rest 10 minutes in the freezer before baking. Bake at 338°F (conventional oven) for 13–15 minutes.
Remove from the oven, dust with powdered sugar and serve.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
LEMON COOKIES with almond flour
Why these lemon cookies are so good
Because almond flour makes the dough soft and moist without the need for traditional flours. The result is gluten-free cookies that are crumbly but not dry.
They are ideal for a light breakfast, a fragrant snack, to accompany tea or herbal infusions, or as a small dessert after a meal.
Want to make them even more indulgent? You can add a few white chocolate chips or a light lemon glaze on top.
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FAQ LEMON COOKIES with almond flour
Can I substitute the almond flour?
You can use hazelnut flour (the flavor will change slightly) or standard cake flour.
How do I store gluten-free lemon cookies?
In an airtight container they stay perfect for 4-5 days.
Can I make them without refined sugar?
Yes, you can use fine brown sugar or erythritol.
Why do my cookies break?
The dough might be too dry: add a teaspoon of liquid (milk or lemon juice).
Can I freeze the lemon cookies?
Certainly! They can be frozen.
