Lemon Sugar Cookies (Gluten Free, Almond Flour)
Gluten free lemon sugar cookies with a lemon drizzle. These cookies are made from a mixture of almond flour and tapioca flour. They are bursting with lemon flavor and make the best gluten free treat!
Servings: 16
Calories: 153kcal
Ingredients
- 2 ¼ cup almond flour
- ⅓ cup tapioca flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg + 1 egg yolk room temperature
- ½ cup coconut sugar or white sugar
- ⅓ cup refined coconut oil or butter melted and cooled
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp lemon extract
- zest from one lemon
Lemon Drizzle
- ½ cup powdered sugar
- 2-3 tsp fresh lemon juice
Instructions
- Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a medium bowl mix the almond flour, tapioca flour, baking soda and salt. Set aside.
- In a large bowl add the egg, egg yolk, coconut sugar, coconut oil, lemon juice, vanilla, lemon extract, and zest. Whisk until fully combined.
- Add dry flour mixture into the wet mixture. Fold mixture until fully combined.
- Using a cookie scoop or a spoon, make 16 cookies. With damp hands, lightly press down on the top of each cookie to flatten them just a little bit.
- Bake for 11-12 minutes.
- While the cookies bake you can make your icing by combining the powdered sugar and fresh lemon juice. Once the cookies have cooled, drizzle with icing and enjoy!