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Quick & Easy Lemon Glazed Cookies (Gluten-Free)

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Crispy on the outside, chewy in the middle, and filled with all that sweet lemon flavor! These lemon glazed cookies are the perfect gluten-free treat for spring!

When it comes to desserts, I’m usually a chocolate girl all the way. But with spring being right around the corner, I have to say that I’ve been craving all the lemon-y treats lately. And these gluten free lemon glazed cookies definitely satisfied that craving! They’re sweet (but not too sweet), tart (but not too tart) and perfectly crispy on the outside yet soft and pillowy in the middle. Plus they’re gluten free and dairy free too so they’re perfect for just about anyone!

These gluten free lemon glazed cookies are absolutely delicious and didn’t last long at all at my house! And I’m sure they won’t at your house either! Hope you love them!

Further Food Nutritionist Commentary:

Almond flour is incredibly nutritious and provides many potential health benefits, including a reduced risk of heart disease and improved blood sugar control. Almond flour is also gluten-free, which makes it a great option for those with celiac disease or a wheat intolerance.

By Anna Lee

Quick & Easy Lemon Glazed Cookies (Gluten-Free)

  • Prep Time:10 Minutes
  • Cook Time:10 Minutes
  • Servings: 25 Cookies

Ingredients

For the lemon cookies:

 cups almond flour

2 teaspoons baking powder

1 egg

¼ cup coconut oil, melted

½ cup pure maple syrup

2 tablespoon fresh lemon juice

1 tablespoon lemon zest (about one lemon)

1 teaspoon vanilla

Pinch of salt

For the lemon glaze:

1 cup powdered sugar

1 tablespoon + ½ teaspoon fresh lemon juice

Instructions

  1. To make the lemon cookies: Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a bowl, mix the almond flour, baking powder and a pinch of salt together. Set it aside.
  3. In a separate larger bowl, whisk the egg, coconut oil, maple syrup, lemon juice, lemon zest and vanilla together. Add the dry ingredients and mix until a sticky dough forms. (For the best results, chill the dough in the fridge for 30 minutes – 1 hour. This makes it easier to roll into balls later.)
  4. Once the dough is done chilling, roll it into 1 Tbsp sized balls. Place the balls on your prepared baking sheet and flatten them slightly. Bake for 10-12 minutes. Let the cookies cool completely before frosting them with the glaze.
  5. To make the lemon glaze: While the cookies are cooling, prepare the glaze by whisking the powdered sugar and lemon juice together.
  6. Spread the glaze over the cooled cookies and serve!
To make the lemon cookies: Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a bowl, mix the almond flour, baking powder and a pinch of salt together. Set it aside. In a separate larger bowl, whisk the egg, coconut oil, maple syrup, lemon juice, lemon zest and vanilla together. Add the dry ingredients and mix until a sticky dough forms. (For the best results, chill the dough in the fridge for 30 minutes – 1 hour. This makes it easier to roll into balls later.) Once the dough is done chilling, roll it into 1 Tbsp sized balls. Place the balls on your prepared baking sheet and flatten them slightly. Bake for 10-12 minutes. Let the cookies cool completely before frosting them with the glaze. To make the lemon glaze: While the cookies are cooling, prepare the glaze by whisking the powdered sugar and lemon juice together. Spread the glaze over the cooled cookies and serve!

Nutrition Information

Per Serving: Calories: 88; Total Fat: 5 g; Saturated Fat: 2 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Cholesterol: 7 mg; Sodium: 10 mg; Potassium: 92 mg; Carbohydrate: 10 g; Fiber: 1 g; Sugar: 9 g; Protein: 1 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 1%; Calcium: 8%

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