Lemon Butter Cookies (Gluten-Free)
These easy Lemon Butter Cookies have a deliciously tart lemon glaze and are made with almond and coconut flours for a texture like soft sugar cookies. Gluten-free, dairy-free, and with an egg-free option!
Servings 14 cookies
Calories 164kcal
Ingredients
Cookies:
- ⅓ cup vegan butter, melted or unsalted butter
- ¼ cup organic cane sugar
- 2 tablespoons honey or maple syrup
- 1 large egg, room temperature see notes for vegan option
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated lemon zest
- 1 ½ tablespoons fresh lemon juice
- 2 ¼ cups almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Lemon Glaze:
- ½ cup + 2 tablespoon organic powdered sugar*
- 1 tablespoon vegan butter, melted or unsalted butter
- 1 tablespoon fresh lemon juice
- grated lemon zest for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
- In the bowl of a food processor (or large bowl), add the butter, cane sugar, honey, egg, and vanilla. Pulse for about 20 seconds or mix with electric mixer. Add lemon zest and lemon juice and pulse for another 10 seconds.
- Add almond flour, coconut flour, salt, and baking soda and process until a dough forms. Allow dough to sit for about 5 minutes.
- Use a tablespoon to scoop dough. Roll into a ball with your hands and place on cookie sheet. Spray your hand or bottom of a glass with cooking spray and flatten dough balls. Bake for 8-10 minutes. Remove from oven and transfer cookies to a wire rack to cool completely.
- While your cookies are cooling, make your lemon glaze. In a small bowl, whisk the powdered sugar, melted butter, and lemon juice until a glaze forms. If too liquidy, add a little more powdered sugar. Frost cooled cookies with glaze and sprinkle with lemon zest.
- Store in an airtight container.
Notes
*You can make your own powdered sugar by blitzing organic cane sugar in a high-speed blender.
To store: Keep cookies in an airtight container at room temperature for 3-4 days.
Make it vegan: Use maple syrup and substitute the chicken egg with a slurry of 2 tablespoons tapioca starch and 3 tablespoons water.
Adapted from Ambitious Kitchen and Food and Wine.
Nutrition
Calories: 164kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 13mg | Fiber: 2g | Sugar: 11g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg