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lemon crinkles on parchment paper
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Gluten Free Lemon Crinkle Cookies

These gluten-free Lemon Crinkle Cookies are soft, chewy, and full of lemon flavor! Perfect crinkles and crackles to add to your cookie plate. Dairy-free, egg-free.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 18 cookies
Calories 231kcal
Author Tessa

Ingredients

  • 1 tablespoon tapioca starch + 3 tablespoons water
  • 4 tablespoons coconut oil melted and cooled
  • ½ cup (116g) organic cane sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon finely grated lemon zest (one lemon)
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons lemon extract
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups (240g) almond flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For Rolling

  • ¼ cup (30g) organic powdered sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for 2-3 minutes.
  • In a medium bowl, combine organic cane sugar, maple syrup, lemon zest, lemon juice, and tapioca starch slurry. Whisk to combine. Whisk in melted coconut oil, followed by vanilla and lemon extracts.
  • Add the almond flour, baking powder, and salt to a large bowl. Pour liquid mixture into bowl with dry ingredients. Stir until ingredients are completely incorporated. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough. Allow dough to rest for 5 minutes.
  • Place organic powdered sugar on a plate. The dough may be sticky, so dampen your hand with water or spray hands with cooking spray. Use a tablespoon to scoop out dough, then roll into a ball. Place ball on plate with powdered sugar, roll to coat, then place on prepared baking sheet. Space cookie dough balls about an 1 ½ inches apart. Repeat until cookie sheet is filled with even rows.
  • Press down just slightly on each cookie dough ball with the palm of your hand. Bake for 12-14 minutes, or until cookies are set on the outside. Allow cookies to cool on the baking sheet for 4-5 minutes then transfer to a wire rack to cool completely.

Notes

To store: Let the cookies cool completely on a wire rack before storing. Store them in an airtight container at room temperature for up to one week. They are best within 2-3 days of baking. 
Adapted from my Gluten-Free Almond Cookies.

Nutrition

Calories: 231kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 9mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg