Delightful, chewy gluten free lemon cookies made with simple, wholesome ingredients. These melt-in-your-mouth bites are bright with lemon and have a perfect, non-crumbly texture despite being gluten free.
A Healthier Gluten Free Cookie
If you love gluten free treats, this low-sugar lemon cookie is a winner. I develop many gluten free cookie recipes that avoid standard gluten free all-purpose blends for three practical reasons:
- Gluten free flours vary widely — a recipe developed with one brand often won’t work the same with another.
- Most gluten free blends aren’t inherently healthier — many contain starches, gums, and high-glycemic ingredients that can spike blood sugar.
- Gluten free flours can produce crumbly results — replacing wheat often sacrifices texture.
For these lemon cookies I use a simple, low-glycemic combination: almond flour and arrowroot powder. Almond flour contributes healthy fats and some protein, while arrowroot helps the dough bind and gives a pleasantly dense, chewy texture. The result is a tender cookie that holds together without crumbling.
Why you’ll love these lemon cookies:
- They’re made with wholesome ingredients like almond flour, olive oil, and maple syrup.
- Bright lemon flavor comes from both zest and juice, and the optional glaze reinforces that citrus note.
- Their texture is delicately chewy, not dry or crumbly.
- They freeze well, so you can keep a stash of ready-to-eat treats.
What You’ll Need
Chewy Lemon Cookies
- Blanched almond flour
- Arrowroot powder (or tapioca flour or organic cornstarch as substitutes)
- Lemons — juice and zest. If fresh lemons aren’t available, lemon juice plus a bit of lemon extract will work.
- Egg yolk (reserve whites for another use)
- Extra virgin olive oil (coconut or avocado oil can substitute)
- Maple syrup (honey, date syrup, or sugar-free maple syrup are alternatives)
- Vanilla extract
- Sea salt
- Baking soda
Lemon Glaze (optional)
The glaze adds another layer of lemon but can be omitted for a lighter cookie.
- Powdered sugar (or powdered monk fruit sweetener to reduce sugar)
- Fresh lemon juice
- Lemon zest (optional)
How to Make Chewy Gluten-Free Lemon Cookies
Before you begin: Preheat the oven to 350ºF (or 325ºF if your oven runs hot). Line a baking sheet with parchment paper.
Step 1: In a large bowl, whisk together the egg yolk, olive oil, maple syrup, vanilla, lemon juice, and lemon zest until well combined.
Step 2: In another bowl, stir the almond flour, arrowroot powder, baking soda, and sea salt together.
Step 3: Add the dry ingredients to the wet and stir until a sticky dough forms.
Step 4: Use a 1-tablespoon scoop (or a tablespoon measure) to portion dough into balls on the prepared sheet, leaving about 1 inch between each cookie.
Step 5: Bake for 12–14 minutes, until the edges are lightly golden. Let cookies cool on the baking sheet until they firm up enough to transfer, then move them to a wire rack. They are delicate while hot, so handle carefully.
Step 6 (glaze): Whisk powdered sugar and lemon juice together in a small bowl until you have a thick glaze that will drizzle. Add lemon juice a teaspoon at a time until you reach the desired consistency.
Step 7: Once cooled, place the cookies on a wire rack and drizzle or spread the glaze. If you like, finish with extra lemon zest. Allow the glaze to set (about 20 minutes) before storing.
How to Store Leftover Cookies
After the glaze has fully hardened, store cookies in an airtight container in the freezer for up to three months. They keep well and are enjoyable straight from the freezer.
Variations
Lemon Crinkle Cookies: For a different finish, dip cooled cookies in powdered sugar instead of glazing.
Meyer Lemon Cookies: Substitute Meyer lemons for a sweeter, less tart flavor.
Gluten Free Orange Cookies: Replace lemon juice and zest with orange juice and orange zest for a citrus twist.
More Lemon Desserts
- Lemon Cheesecake
- Gluten Free Lemon Bars
- Keto Lemon Poppyseed Muffins
- Keto Lemon Curd
- Lemon Chia Seed Pudding
Gluten Free Lemon Cookies with Lemon Glaze
Ingredients
- 1/4 cup maple syrup
- 3 tablespoons extra virgin olive oil or coconut oil
- 1 large egg yolk
- 1 tablespoon lemon juice freshly squeezed
- lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 cup arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Lemon Glaze
- 1 cup powdered sugar (or powdered monk fruit sweetener)
- 1-2 tablespoons lemon juice
- lemon zest optional, from 1 lemon
Instructions
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Preheat oven to 325ºF and line a baking sheet with parchment paper.
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In a large bowl, combine olive oil and maple syrup until light, then add vanilla, lemon juice, egg yolk, and lemon zest; whisk to combine.
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In another bowl, stir together almond flour, arrowroot, baking soda, and salt.
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Add dry ingredients to the wet and stir until a sticky dough forms.
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Use a tablespoon scoop to portion dough into balls, roll gently, and place on the baking sheet. Bake 12–14 minutes until edges are just golden.
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Cool cookies on the sheet for 5–10 minutes before transferring to a rack; they are fragile while hot.
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Make the glaze by mixing powdered sugar and lemon juice until thick and pourable. Adjust with a teaspoon of juice at a time if needed. Frost cooled cookies and top with extra zest if desired.
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Let the glaze set for a few minutes, then serve.
Video
Notes
Meyer Lemon Cookies: Use Meyer lemons for a sweeter, less tart version.
Gluten Free Orange Cookies: Swap orange juice and zest for lemon to make orange-flavored cookies.