Gluten-free Lemon Cookies (vegan, paleo)

Gluten-free lemon cookies that are also vegan, paleo, easy to make and have a delicious frosting!

In January and February, I’m always in the mood for lemon. Winters are so grey here and citrus cheers me up.

Unlike some of my other cookie recipes, you can tell that these aren’t made with all-purpose flour (but don’t run away just yet!).

Those other cookies (especially these vegan peanut butter cookies, paleo vegan coconut flour cookies and paleo oatmeal cookies) have nut butters in them doing all kinds of magical things to the texture but I didn’t want to add anything to detract from the lemon flavor in these cookies.

But that doesn’t mean that these paleo lemon cookies aren’t delicious! They’re totally maple sweetened and surprisingly (and thankfully!) don’t taste a thing like maple syrup. I absolutely love the taste of maple – but not in my lemon goodies.

Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

I want that lemon taste to shine through everything else. I used the lightest Grade A maple syrup in these cookies and recommend you do the same if you don’t want any maple flavor. Maple also worked great in this paleo lemon fudge!

With no eggs or gluten, I have no idea how these lemon cookies hold together so well but I’m not complaining!

Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

This healthy lemon cookies recipe only calls for 2 tablespoons of coconut flour but you can’t just omit it and there’s no substitute for it. Just saying since someone always asks!

Some people have said in other posts of mine that oat flour works as a coconut flour sub (for a non-paleo version), but I’ve never tried it myself. If you try it out, please let us know in the comments!

Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

I first posted this vegan lemon cookies recipe 4 years ago and am reposting them because I wanted to reshare them with the frosting recipe. It makes them so much more delicious!

They’re still great without but… make them with the frosting! :D

If you try these gluten-free lemon cookies, I’d love to hear what you think! And should you want to try another citrusy treat, try this tangerine posset.

Substitution questions about these gluten-free lemon cookies?

  • Can I use something instead of coconut oil in the cookie dough?

    I think butter or ghee would work (for a dairy-containing version ) as well as vegan butter (for a non-paleo version).

  • Can I use something instead of maple syrup?

    Honey would probably work if you don’t mind a bit of honey taste (for a non-vegan version). Honey + lemon is delicious together! If you want to use honey, bake them at 325 degrees F (162 degree C) instead of 350. Honey bakes quicker than maple syrup. But if you want just lemon taste, go with maple. Agave syrup would probably work, too.

    If anyone tries a keto version, I’d love to hear how you did it and how they came out!

  • Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

  • Does it have to be blanched almond flour?

    You can use almond meal if you don’t mind the little bits of almond skin in your cookies. Hazelnut meal would also probably work but I think that’s a weird flavor combination with the lemon.

  • Can I use something instead of coconut flour?

    Unfortunately not. There’s not a good sub for coconut flour as it absorbs so much more liquid than other flours. I’ve heard of people using oat flour (if you can have grains) but I have absolutely no idea how much you’d need to use or if it’d be as tasty.

  • Can I use something instead of coconut butter in the frosting?

    Nope! Like I said in my post on how to make coconut butter, there’s no sub for it.

Vegan lemon cookies that are also paleo, easy to make and have a delicious frosting!

Gluten-free Lemon Cookies (paleo, vegan)

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Rated 5.0 by 48 readers
Gluten-free Lemon Cookies (vegan, paleo)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 9 cookies

Ingredients

    For the cookies:

  • 1/4 cup (56 grams) refined coconut oil, melted1
  • 1/3 cup (80 milliliters) maple syrup (I used the lightest Grade A syrup, which results in no maple taste in the cookies)
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons lemon extract
  • 1 1/3 cups (133 grams) blanched almond flour
  • 2 tablespoons (17 grams) coconut flour, sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • For the frosting:

  • 1/4 cup (63 grams) coconut butter (NOT coconut oil!), softened but not melted
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon (14 grams) refined coconut oil, softened but not melted
  • 2 tablespoons + 1 teaspoon lemon juice
  • 1 teaspoon (or more) lemon zest
  • 1/8 - 1/2 teaspoon lemon extract (the amount will depend on your brand of extract and how lemony you want them)
  • pinch of salt

Directions

  1. In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract. Add the almond flour, coconut flour, baking soda and salt. The mixture might be thin and wet and much more like batter than dough. It might not be. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
  2. Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
  3. Roll into nine 35-gram balls. Place 3" apart on the prepared baking sheet and press the balls down slightly with your palm.
  4. Bake the smaller cookies for 10-12 minutes and the larger cookies for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little.
  5. The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
  6. Prepare the frosting. Combine all of the ingredients in a high-powered blender and blend for about 20 seconds at medium or until totally smooth. Don't blend too long or it'll melt. You can also mix this by hand if your coconut butter and oil are soft enough. Spread a heaping tablespoon over each cookie.
  7. Store in an airtight container for up to 4 days.

Notes

  1. Using unrefined coconut oil would yield cookies with some coconut flavor

Recipe by  | www.texanerin.com

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345 comments on “Gluten-free Lemon Cookies (vegan, paleo)” — Add one!

3 comments are awaiting moderation!

  • hanneke
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    March 28, 2016 @ 9:21 pm

    I made these cookies for an outdoor club I run and they were stunningly delicious!! All the kids (and adults!) loved them! So much better than feeding them all sugar and palm oil laden crap!

    Reply
    • Erin replies to hanneke
      March 29, 2016 @ 6:14 pm

      I’m so happy to hear that they were a hit! And I’m totally with you. I’d take these over junk-filled cookies any day! Thanks so much for your feedback. :)

      Reply
  • Jessica
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    March 25, 2016 @ 4:20 pm

    Can’t wait to make these! I’m low starch and eggs don’t sit too well with me, so this is the perfect ingredient list! I’ve seen somewhere else (I think the Low-Histamine Chef) where someone uses the chickpea brine, but I had forgotten about it. I’m wondering just how many eggs you can get away with replacing. So many grainfree recipes call for a ton. I use flax eggs for quick breads or cookies, but only if I need to replace 2 eggs. I’m thinking the whipped brine would help with the rise, where the flax really doesn’t. Time to experiment!

    Reply
    • Erin replies to Jessica
      March 26, 2016 @ 7:50 pm

      Good luck with the experimenting! I still haven’t tried. And I’m with you – grain-free vegan baking is tough! I really have no idea how these even hold together without any binder but I’m certainly happy that they do. ;) I hope you’ll enjoy the cookies!

      Reply
  • Stacy | Wicked Good Kitchen
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    February 28, 2016 @ 6:24 pm

    Scrumptious! There is something magical that happens when melted coconut oil and pure maple syrup are combined with grain free flours that helps bind everything together in cookie form without using eggs or flax. I’ve never tried chickpea brine though. Your Paleo Lemon Cookies look divine, Erin! Cannot wait to try them soon. Thanks for sharing!

    Reply
  • Gia says
    February 24, 2016 @ 5:43 pm

    These cookies were AMAZING! I was searching all over for a great paleo-friendly lemon cookie and glad to say my search is over :) I would have taken a pic of the final product, but they have all been eaten, hahaha

    Can’t wait to make another batch of these in the future!

    Reply
    • Erin replies to Gia
      February 24, 2016 @ 9:06 pm

      Oh, yay! I’m happy that your search is over, too. :D Thanks a ton for your feedback!

      Reply
  • Andi @ The Weary Chef says
    February 23, 2016 @ 7:27 pm

    I’m a big fan of lemon cookies! These look so yummy! And perfect for me cause they are gluten free! YUM!!

    Reply
  • Joanie @ Zagleft says
    February 23, 2016 @ 5:58 pm

    I love all desserts with lemon and these cookies look fantastic! I’m now curious about aquafaba, I’ve never heard of it as a substitute for eggs – so interesting!

    Reply
    • Erin replies to Joanie @ Zagleft
      February 23, 2016 @ 9:59 pm

      Isn’t it? I have no clue how someone came up with that idea.

      Reply
  • Kim Beaulieu says
    February 23, 2016 @ 6:41 am

    I love lemon cookies so very much. Lemon cookies are everything. I love how thick these are, I bet they are fabulous.

    Reply
  • Jenny | Honey and Birch says
    February 23, 2016 @ 4:55 am

    These cookies sounds delicious!!

    Reply
  • Cyndi - My Kitchen Craze says
    February 23, 2016 @ 4:31 am

    These cookies not only sound amazing, but look so so good!!

    Reply
  • Katerina @ Diethood says
    February 22, 2016 @ 7:44 pm

    Oh my! These cookies sound sooo delicious and lemony! I have a special place in my heart for lemon, too.

    Reply
  • Justine | Cooking and Beer says
    February 22, 2016 @ 6:41 pm

    I’ve seriously had my eyes on these cookies for the past few days! They look delicious and I can’t believe they are paleo!

    Reply
  • Sarah Walker Caron (Sarah's Cucina Bella) says
    February 22, 2016 @ 12:19 pm

    Those cookies look delightful — so pillowy.

    Reply
  • Renee - Kudos Kitchen says
    February 21, 2016 @ 7:16 pm

    From the looks of your cookies, you’ve done everything perfectly. I love how plump and delicious they look. I would never guess they’re gluten free and paleo.

    Reply
  • Kelly @ Nosh and Nourish says
    February 20, 2016 @ 11:10 pm

    They baked up perfectly!! Paleo baking is near impossible for me!

    Reply
  • Kimberly @ The Daring Gourmet says
    February 20, 2016 @ 4:51 am

    I love practically anything lemon-flavored and these cookies look scrumptious!

    Reply
  • Heather | All Roads Lead to the Kitchen says
    February 20, 2016 @ 3:22 am

    I love all lemon desserts, so these are totally calling my name. And HOW COOL about the chickpea liquid as an egg substitute. It makes sense – the thickness of it…so interesting!

    Reply
  • Rebecca @ Strength and Sunshine says
    February 19, 2016 @ 1:45 pm

    THESE! These are pillowy cookies perfection <3 O goodness, paleo AND vegan <3 My dreams!

    Reply
    • Erin replies to Rebecca @ Strength and Sunshine
      February 19, 2016 @ 8:01 pm

      Haha. I was so happy to finally post something that’s paleo and vegan! It’s not the easiest combination, unless you’re doing protein balls or something like that. ;)

      Reply
  • Alexa [fooduzzi.com] says
    February 19, 2016 @ 3:13 am

    OMG! Freaking out over these cookies!! Lemon is my favorite flavor, especially this time of year! Must must must give these a try ASAP!

    Reply
    • Erin replies to Alexa [fooduzzi.com]
      February 19, 2016 @ 8:01 pm

      I hope you’ll love them! And yes. Lemon is the best! Especially right now. :D

      Reply
  • sara
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    says
    February 19, 2016 @ 1:13 am

    Hi!! Long time fan of your blog. I cook with aquafaba all the time and no, you cannot taste or smell the chickpeas at all in the baked goods!! Seriously, my teen boys would not eat anything that smelled bad.

    Reply
    • Erin replies to sara
      February 19, 2016 @ 8:03 pm

      Hi, Sara! That’s good to know. I may have to try it! I’d love to post more vegan recipes or at least more recipes with a vegan option listed. Thanks a ton for letting me know! :)

      Reply
  • Charlotte Moore
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    says
    February 19, 2016 @ 1:03 am

    Lemon is a flavor my husband isn’t too crazy about except in a lemon icebox pie. However, I LOVE lemon and coconut in cookies, muffins, and quick breads. I don’t like lemon icebox pie. HAHAHA!!

    Reply
    • Erin replies to Charlotte Moore
      February 19, 2016 @ 8:04 pm

      Hahaha. You two seem so incompatible when it comes to baked goods. ;) It’s like my husband. He’d be happy eating veggies all day, which I hate, but he’s not a big fan of sweets. I just don’t get it. :D

      Reply

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