1 1/2 Cup Almond Flour
1/4 Cup Fresh Squeezed Lemon Juice
1/3 Cup Maple Syrup
1 TBSP Vanilla Extract
1 TBSP Lemon Zest

Summer Is Here!  Which means a flourless “sugar” free cookie that’s fresh like a lemon but like a little drop of a lemon bar is a “yes please!”

My husband’s favourite flavor for dessert is lemon.  Anything lemon is for him.  So of course I started experimenting in the kitchen.  It began with variations of a madeleine, which wasn’t working out.  One time I forgot to add egg.  Then I remembered people around the gym talking about using good maple syrup instead of sugar for baking sweets and thought, let’s give it a go.

I ended up creating these yummy Lemon Cookies and now I cannot seem to make enough to keep around because a certain cookie monster is on the loose at my house.

Start by washing and drying some lemons.  Zest the lemons first until you have about 1 tablespoon to put into the batter, plus set some aside to sprinkle on top of the cookies after they come out of the oven.

Squeeze the lemons until you have 1/4 cup of fresh squeezed lemon juice.  Strain if needed to remove any seeds.  A little pulp is just fine.  Combine the almond flour, maple syrup, lemon juice, lemon zest and vanilla extract in a large bowl.  Mix by hand with a spatula until you have a nice smooth batter.

Line a cookie sheet with parchment paper.  Use a two spoons to scoop up the batter and place it onto the cookie sheet.  Use a fork to press the tops.  If the batter sticks to the fork then try intermittently dipping the fork into cold water.  Bake in a preheated oven at 350 for 11-13 minutes.  I have made multiple batches and it seems to consistently need a bake time of at least 11 to 12 minutes, but if they start to brown around the bottom then it’s time to take them out of the oven.  Let them cool before removing from the cookie sheet.  They keep nicely in the fridge.  Yum.


Gluten free, dairy free, “sugar” free, vegan, vegetarian, paleo, flourless dessert.

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