Lemon Honey Almond Flour Cookies (no refined sugar)
Zesty Lemon Honey Cookies made with almond flour, honey, and fresh lemon juice. They’re soft, wholesome, and full of citrusy flavor! Naturally gluten-free, dairy-free, and no refined sugars.
It’s Saturday morning, the house is still quiet, and I’m sipping on my first cup of coffee while soaking in the calm. Behind me on the counter sits a fresh batch of lemon cookies, and I’m already looking forward to enjoying one after my morning walk. They’re soft, zesty, and the perfect little treat to brighten the day.
I actually first made these for a beach trip. We packed them for the road, and I immediately regretted not bringing more. They were gone before we even made it halfway through the three-hour drive!
These cookies are light and fluffy, with perfectly crisp edges and that bold, citrusy lemon flavor I can’t get enough of. There’s no refined sugar, they’re naturally gluten-free and dairy-free, and they just scream spring and summer. If you’re a lemon lover like me, you’re going to fall in love with this easy and healthy dessert recipe.
These cookies are also very much kid-approved considering my son was to blame for 1/4 of the batch missing. I’ll be making another round of these to store in my freezer today!
Ingredients
Almond flour
Baking soda
Sea salt
Egg
Honey
Vanilla extract
Fresh lemon juice
Fresh lemon zest
I love dessert recipes where all you need is the ingredients and on big bowl for mixing!
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, sift together the almond flour, baking soda, and sea salt.
Add the egg, honey, vanilla extract, lemon juice, and lemon zest. Mix until fully combined.
Scoop the dough onto the prepared baking sheet, spacing the cookies apart.
Roll each scoop into a ball, then gently press down to flatten into cookie shapes. They will not spread much while baking.
Bake until the edges are lightly golden.
Allow the cookies to cool on the baking sheet before transferring to a storage container.
Almond Flour Lemon Honey Cookies
Zesty lemon honey cookies made with almond flour and no refined sugar.
Ingredients
- 2 Cups Almond Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Sea Salt
- 1 Large Egg
- 1/3 Cup Honey
- 2 Teaspoon Vanilla Extract
- 3 Tablespoons Freshly Squeezed Lemon Juice or 2 Tsp Lemon Extract
- 1 Tablespoon Lemon Zest
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, sift together the almond flour, baking soda, and sea salt.
- Add in the egg, honey, vanilla, lemon juice, and lemon zest. Mix until fully combined.
- Scoop about 3 tablespoons (approximately 65 grams) of dough per cookie and place them 2 inches apart on the prepared baking sheet.
- Roll each scoop into a ball, then press down to flatten into cookie shapes. (They won’t spread much during baking.)
- Bake for 10–12 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet before enjoying!
I’m a big fan of almond flour cookies!
You must try my double chocolate almond cookies and my chocolate chip almond cookies!
I hope you love love love these cookies!
