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Thin dairy and gluten-free lemon cookies on parchment paper with lemons around them.
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Dairy And Gluten-Free Lemon Cookies

Sweet but with a refreshing burst of flavor these gluten-free lemon cookies come out thin and chewy making them the perfect dessert for anyone who loves lemon!
Course Dessert
Cuisine American
Keyword cookies,, gluten free cookies
Prep Time 5 minutes
Cook Time 16 minutes
10 minutes
Total Time 35 minutes
Servings 13
Calories 68kcal
Author Shelby Stover

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.

Nutrition

Calories: 68kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 60mg | Potassium: 9mg | Fiber: 1g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.3mg