These gorgeous gluten free Lemon Cookies are super lemony, soft and pillowy and kid approved. They’re sure to please the inner cookie monster in all of us.
I made these Lemon Cookies to include in the family cookie boxes I make each Christmas for my niece and nephew and their families (which is how I know they are definitely kid-approved) and got so busy in December that I forgot to share the recipe on the blog. My family also loved the Raspberry Chia Linzer Cookies, Double Chocolate Quinoa Cookies and Gingerbread Cookies that were included in their holiday cookie boxes.
When I was growing up rarely did we see real lemons in the fridge. Instead there would be that plastic lemon shaped bottle with lemon juice that contained preservatives and additives. You might want to tell me that the lemon juice you buy says “100% lemon juice from concentrate” on the label, and I wouldn’t disagree as I’ve seen it too. However, if you look closely at the ingredient label, you’ll probably find the following: Lemon Juice from Concentrate (Water, Concentrated Lemon Juice), Sodium Metabisulfite, and Sodium Benzoate (Preservatives), Lemon Oil, Sodium Sulfite (Preservative). I know my fresh lemons do not contain any preservatives or lemon oil.
Now that you know what is in the “100% real lemon juice”, wouldn’t you rather just buy fresh lemons for what you need? I can make it easy for you. One lemon should yield about 4 tablespoons fresh lemon juice, so check your recipes before you shop and know how many lemons you need for your recipe. If you buy extra lemons (which I would just in case one of them was not as juicy as it should be and you end up running short), and you’re worried about them going bad before you use them, go ahead and juice the extras and freeze them. Each cube in an ice cube tray holds juice from 1/2 lemon, 2 tablespoons of juice. You can zest the lemon before juicing it and freeze the zest for later too and eliminate the concern about waste.
Conventionally grown lemons are laden with pesticides, most of which is in the peel, so when you are using lemon peels for cooking the lemons should be organic. The sweetness of honey balances nicely with the tangy lemon peel and zest in these Lemon Cookies. Honey is hygroscopic, so it soaks in water and keeps these cookies soft and moist.
These Lemon Cookies come together easily and quickly. You can have a pan ready in 20 minutes. If you’d like a little bit of crunch you could add chopped walnuts, hazelnuts or almonds to the cookies. For some chewiness, dried cranberries or chopped dates would be a delicious addition. A coconut glaze made from coconut butter/creamed coconut and honey would make these extra special.
These Lemon Cookies freeze well but should be stored with unbleached parchment between the cookies to prevent them from sticking together.
- ½ cup coconut oil
- 1/3 cup honey
- 1 egg
- 2 tbsp lemon juice
- 1 tbsp lemon rind
- 1 cup almond flour
- ¼ cup brown rice flour
- ¼ cup coconut flour
- ¼ cup arrowroot flour
- 1 tsp baking powder
- ½ tsp baking soda
- Preheat oven to 325°. Melt coconut oil in a small saucepan or in a small glass dish over boiling a pot of boiling water
- In a medium bowl, whisk egg, then add melted coconut oil, honey, lemon juice and lemon zest and mix together.
- Combine dry ingredients in a separate bowl. Add to wet ingredients until well combined.
- Drop by spoonful onto parchment lined baking sheet. Bake for 10-12 minutes.
- Let cool completely on a wire rack. Makes 30 cookies.