By: Courtney G. Clifford

While we all have a bit of a sweet tooth in our household, we also tend towards healthy versions and not overly sweet treats. I must say chocolate chip cookies (recipe coming soon) are always number 1, we enjoy switching it up and lemon cookies are a delightful palette cleanser. Using fresh lemon zest and juice is key! These cookies are lovely any time of year, great in school lunches, or with a london fog tea and a good book.

Keep reading for a bite that’s refreshing, citrusy, and just a little indulgent. Enter: Gluten-Free Lemon Cookies.

These cookies have become a go-to for us when we want something light but still comforting. They’re perfect in a lunchbox, lovely with a mid-afternoon cup of tea (especially a London Fog), and honestly… they’re pretty irresistible when they’re cooling on the rack.

What makes these lemon cookies extra special? A few things:

Fresh lemon zest and juice – You must use fresh. The zest gives them that vibrant, aromatic punch you just can’t get from bottled juice.
Almond and coconut flour combo – This duo keeps them gluten-free and adds a subtle nuttiness and tender crumb.
A hint of almond extract – It’s optional, but it takes the flavor up a notch and complements the lemon beautifully.
Optional glaze – Just a quick drizzle of lemon glaze can make them extra pretty and festive if you’re serving guests or want a bakery-style finish.
Poppy seeds? Yes please! – For a little added texture and visual interest, a tablespoon of poppy seeds is a fantastic mix-in.

Why Lemons? A Nutritional Powerhouse in Every Bite

Not only do lemons add brightness and flavor to these cookies, they also bring a surprising amount of nutritional value. Lemons are rich in vitamin C, a powerful antioxidant that supports immune health, skin vitality, and iron absorption. They also contain polyphenols, compounds that have been shown to help regulate blood sugar and reduce inflammation.

In fact, a study published in the Journal of Medicinal Food notes that citrus flavonoids, such as those found in lemons, "have been shown to exhibit anti-inflammatory, anticarcinogenic, and cardiovascular protective effects" (González-Molina et al., 2010).

So yes, your cookie can taste amazing and sneak in a little wellness boost.

Why Lemon Cookies?

Lemon cookies don’t always get the love they deserve, especially in a world full of chocolate, peanut butter, and caramel. But there’s something so refreshing and elegant about a lemon-based dessert. It’s that perfect balance of sweet and tart. These cookies have just enough lemon to be bright and flavorful without being sour, and the natural sweetness is gentle, not cloying.

They also feel seasonless: perfect for spring picnics, summer tea parties, autumn lunchboxes, or a cozy winter moment by the fire with a good book and a warm drink.

A Little Seed, a Lot of Nutrition

If you decide to include poppy seeds in your lemon cookies, you're not just adding texture and visual appeal — you're also boosting their nutritional profile. Poppy seeds are a source of dietary fiber, healthy fats, calcium, magnesium, and polyphenols, which may contribute to bone health and antioxidant support.

Research has shown that poppy seeds contain "nutraceutical properties" due to their rich content of linoleic acid (an essential omega-6 fatty acid), phytochemicals, and micronutrients (Goyal et al., 2018).

Ingredients You'll Need

Here’s what you’ll need for a single batch (yields about 12 cookies):

Dry Ingredients:

1 cup almond flour
2 tablespoons coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Wet Ingredients:

1/4 cup melted butter (unsalted)
1/3 cup white cane sugar
1/2 tablespoon fresh lemon juice
Zest from 1 large lemon (about 1 tablespoon)
1 egg, room temperature
1/4 teaspoon almond extract (or vanilla if preferred)

Optional Mix-In:

1 tablespoon poppy seeds

Optional Lemon Glaze:

1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest

Instructions: How to Make Gluten-Free Lemon Cookies

These cookies come together in under 30 minutes — no chilling required!

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix the Wet Ingredients

In a medium bowl, combine the melted butter, sugar, lemon juice, lemon zest, egg, and almond extract. Whisk until smooth and well blended.

3. Add the Dry Ingredients

To the same bowl, add the almond flour, coconut flour, salt, and baking soda. Stir until a dough forms. If you’re using poppy seeds, fold them in now.

Pro Tip: Let the dough sit for about 5 minutes. This gives the coconut flour a chance to absorb moisture, which improves the texture.

4. Shape the Cookies

Scoop out the dough and roll into 12 even balls. Place them on the prepared baking sheet about 2 inches apart, then gently press each one down to slightly flatten.

5. Bake

Bake for 10–12 minutes, or until the edges are lightly golden. They should be soft in the center — don’t overbake!

6. Cool

Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set properly.

7. Optional Glaze

Once cooled, whisk together the glaze ingredients in a small bowl. Drizzle over the cookies using a spoon or fork. Let the glaze set for 15–20 minutes before storing or serving.

Storage Tips

These cookies keep well at room temperature in an airtight container for about 3–4 days. You can also refrigerate them for up to a week or freeze (without the glaze) for up to a month.

If freezing, place the cookies in a single layer on a baking sheet to freeze individually first. Then transfer to a freezer bag or container. Let thaw at room temperature before glazing or serving.

Make a Double Batch (Because You'll Want More)

Want to bake extra for friends, parties, or just to stock up? Here's the double batch version (yields about 24 cookies):

Dry Ingredients:

2 cups almond flour
4 tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Wet Ingredients:

1/2 cup melted butter
2/3 cup white cane sugar
1 tablespoon fresh lemon juice
Zest from 2 large lemons (or 2 tablespoons)
2 eggs, room temperature
1/2 teaspoon almond extract (or vanilla)

Optional Mix-In:

2 tablespoons poppy seeds

Optional Lemon Glaze:

1 cup powdered sugar
2 tablespoons lemon juice
2 teaspoons lemon zest

Follow the same method as above. Bake in batches or on two trays. Just be prepared — they disappear quickly.

Final Thoughts: A Cookie Worth Savoring

There’s something joyful about the simplicity of these cookies. They’re not trying to be flashy or indulgent — and yet they always satisfy. Whether you’re baking with kids, prepping for a special occasion, or just craving something cozy, these lemon cookies are a solid choice.

And if you’re anything like us, you might just find yourself nibbling one while curled up with a book and a mug of tea. (London Fog lovers, you know what I mean.)

We hope this recipe brings a little brightness to your day — and your dessert plate.

Let’s Connect

Did you try this recipe? Do you have a favorite twist on lemon cookies — like lavender, cardamom, or white chocolate chips? Leave a comment or tag me on social media with your version!

And don’t forget: our gluten-free chocolate chip cookie recipe is coming soon. Stay tuned!

Happy baking 🍋💛

References:

González-Molina, E., Domínguez-Perles, R., Moreno, D. A., & García-Viguera, C. (2010). Natural bioactive compounds of Citrus limon for food and health. Journal of Medicinal Food, 13(2), 319–328. https://doi.org/10.1089/jmf.2009.0091

Goyal, R. K., Patel, A., Shah, N., & Patel, K. (2018). Nutraceutical value of poppy seeds. Journal of Pharmacognosy and Phytochemistry, 7(2), 2896–2900.

GF Lemon Cookies: Light, Zesty, and Naturally Sweet