Bursting with refreshing flavor these gluten-free lemon cookies are the perfect treat for anyone who loves lemon desserts! Unlike traditional lemon cookies, this dairy-free and gluten-free variation comes out sweet but tart, thin, and chewy.
If you’re looking for an easy summertime dessert, look no further!
These gluten-free lemon cookies have minimal ingredients but taste just like what you’d wish for in a lemon cookie: a delicate blend of sweet but tart (just like these healthy lemon muffins).
And, thanks to using just the egg yolks, these gluten-free cookies come out thinner than normal making them a chewy, savory treat.
You can adjust the potency of lemon flavor based on how much zest you put in. know that whatever you choose makes for a delicious dessert.
You’ll fall in love with these lemon cookies because they’re:
- A classic
- Thin and chewy
- Dairy-free and gluten
- Easy to make
Ingredients You’ll Need
There’s nothing out of the norm for these cookies which is what makes them perfect for any occasion!
Gluten-free 1:1 Baking Flour: make sure to use baking flour and not all-purpose gluten-free flour. I personally use Bob's Red Mill flour to make sure the gluten-free lemon cookies come out perfectly every time. Here's the best tips for gluten-free baking.
Vegan butter: I try to use dairy-free butter without sunflower or safflower oils but that’s a personal choice. If you don’t need the lemon cookies to be dairy-free, I’m sure that regular butter will work just fine.
Cane sugar: easy to use and it blends well into the cookie dough though coconut palm sugar works too (though it changes the color of the cookies a bit). I personally opt for finely ground granulated sugar and not the bigger chunks.
Lemon juice: freshly squeezed lemon juice will always taste best. Make sure to use ripe lemons to give the best flavor (not hard ones). If you're a lemon-lover, make sure to check out these savory lemon recipes too.
Egg yolks: this is what makes the gluten-free lemon cookies thin and chewy. Make sure to use just the yolks from the eggs (and not carton yolks).
Baking soda: not to be mistaken with baking powder as we don’t want them to rise too much. The chewy flavor is worth it, I promise.
Lemon zest: how much you add to the gluten-free lemon cookies depends on your love of lemon!
Almond milk: any dairy-free milk will work, we use homemade hemp milk the most when making them.
How To Make Them
- Melt the butter and separate the eggs from the yolks.
- Combine the butter, lemon juice, milk, and egg yolks in a bowl and whisk gently.
- Add in the remaining ingredients and stir until just mixed.
- Use a trigger ice cream scoop to portion the cookie dough onto a parchment paper-lined baking sheet.
- Bake in the oven at 325 degrees Fahrenheit.
- Let cool on the tray.
Step By Step Photos
Tips To Make Them Perfect Every Time
Make sure to leave lots of space between the gluten-free lemon cookies on the baking sheet as they do expand quite a bit.
Line a baking sheet with parchment paper or a silicone cookie sheet. Otherwise, the cookies will stick to the pan (even if greased).
Don’t over stir the cookie dough, just mix until combined.
You can zest the top of the gluten-free lemon cookies with more lemon zest if you love lemony flavor!
I used a one-inch or slightly larger trigger scoop to portion out the cookies.
Learn more about the benefits of a high protein diet.
Frequently Asked Questions About Lemon Cookies
The two are not interchangeable. The lemon juice helps dilute the cookie batter in this recipe. If you used lemon extract, though you would get a lemon flavor the texture of the gluten-free cookies would be off as you can’t use that much extract.
These cookies store well in an airtight container on the counter for a few days. Otherwise, store them in the fridge for 7-10 days but they will become a bit harder.
Other Lemon Recipes You’ll Love
Other Gluten-Free Cookie Recipes
Dairy And Gluten-Free Lemon Cookies
Equipment
Ingredients
- ¾ cup Gluten-free 1:1 baking flour
- ⅛ cup vegan unsalted butter measured solid
- ⅓ cup cane sugar
- ¼ cup fresh lemon juice roughly 1.5 lemons
- 2 egg yolks
- ½ teaspoon baking soda
- ¼ generous teaspoon lemon zest plus more for topping if you wish
- 2 tbs almond milk
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Melt the butter and separate the eggs from the yolks.
- In a large mixing bowl combine the butter, lemon juice, milk, and egg yolks. Whisk gently.
- Add in the remaining ingredients and stir until just mixed.
- Use a one to one-quarter-inch trigger ice cream scoop to portion the cookie dough onto a parchment-lined prepared baking sheet. Leave lots of space because they do expand.
- If you love lemon, sprinkle some added zest on top.
- Bake in the oven for 16 minutes.
- Remove from the oven and let them cool on the tray.
- Makes 13 cookies.
Video
Notes
- The cookies come out thin and very delicate. Don’t skip letting them cool.
- When you mix the batter, the baking soda will activate and the batter will become fluffy. That’s normal and what makes these cookies thin and not fluffy. Make sure not to use baking powder as this will change them completely.
- Make sure to leave lots of space between the cookies on the baking sheet as they do expand quite a bit.
- Line a baking tray with parchment paper or a silicone cookie sheet. Otherwise, the cookies will stick to
- the pan (even if greased).
- Don’t over-stir the cookie dough, just mix until combined.
- You can zest the top of the gluten-free lemon cookies with more lemon zest if you love lemony-flavor!
- I used a one-inch or slightly larger trigger scoop to portion out the cookies.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
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