Paleo Lemon Cookies

This is another amazingly delicious lemony dessert! It’s paleo, gluten-free and sugar-free! Loaded with really good vitamins and nutrients:) It’s entirely sweetened with pure maple syrup and the best part is, you can’t taste it at all! The Lemon goodness outshines the entire batch! This particular cookie recipe does not include any eggs, so my vegan friends out there, these cookies are for you! (Just make sure you use coconut oil instead!)

I’m thrilled to be sharing another genius back-to-school snack for your kiddos. They’ll be munching on these like nobodies business! Just make sure they eat their veggies first!

This was my first time making them, and honestly, I’m in love with the chewiness and softness of these cookies! Who else prefers chewy cookies over crunchy? Or it is just me…?

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Prep time:
35 minutes
Cook time:
15 minutes
Chill time:
Total time:
40 minutes
Yield:
20 Cookies
Cuisine:
Category:

Ingredients

Directions

1. Get all of your ingredients together. It will save you an extra headache and make this recipe into a breeze!

2. In a large bowl, mix together butter, maple syrup, lemon zest and lemon juice. Mix until combined.

3. Add in the almond flour, baking soda, and salt. (I actually didn’t have coconut flour this time around, so instead, I added 2 more tbs of almond flour.) You don’t necessarily have to sift the flour, just make sure there are no big lumps.

4. The mixture might be thin and wet. More like batter than dough. That’s okay, don’t add any additional flour. Let it stand for about 5 minutes and then cover the bowl and place it in the fridge for 30 minutes or until the dough if firm.

5. Preheat the oven to 350 F. and line a baking sheet with parchment paper or a silicone mat.

6. If you’re making larger cookies, roll them into 50-gram balls. If you’re making reasonably smaller cookies, roll them into 35-gram balls. Place them at least 2” or 3” apart and gently press down on the balls with your palm to flatten them.

7. Bake the smaller cookies for 10 to 12 minutes and the larger cookies for 12 to 15 minutes. Or until the cookies have lightly browned. The cookies may crack a little.

8. The cookies may be very soft, let them cool slightly before transferring them to a cookie cooling rack.

9. If you’d like to store them, place them in an airtight container for up to 4 days. Or if you’re like me, go ahead and devour them!

10. Enjoy!

Recipe notes

*** If you’d like to make this Vegan and Dairy-Free too, Just substitute the butter for Coconut Oil.

*** If you’d like to add in additional lemon flavor, feel free to add a tsp of Lemon Extract.

*** I’d recommend you use Pure Maple Syrup for this recipe instead of the other super sweet and unhealthy ones. Reason being is that the pure maple syrup is not refined and there are no added sugars. It’s organic as can be! And just as delicious!

*** The coconut oil and coconut flour will make this recipe taste slightly coconutty, but it’s still very good! Just think about it as an extra flavor!

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!