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Vegan / Paleo Lemon Cookies

Course Dessert
Cuisine American
Keyword Dairyfree, Glutenfree, Paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Author Kimberly Althauser-Lucas


  • non-stick baking sheet pan


  • 3 tbsp refined coconut oil, melted
  • 3 tbsp honey (maple syrup for vegan)
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • cup blanched almond flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • tsp salt



  • In a large mixing bowl, mix together the coconut oil, honey, lemon zest and lemon juice. Add the almond flour, coconut flour, baking soda and salt. Mix all ingredients together. If batter is still really wet slowly added a little more coconut flour until batter is a perfect cookie dough consistency. 
    2. Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
    3. Using a spoon scoop out a spoon full of dough. Roll into a ball and flatten with hand. Place it onto the parchment paper. Repeat until all the dough is used up. Will make 10 to 12 small cookies. 
    4. Bake the smaller cookies for 10-12 minutes and the larger cookies for 12-15 minutes or until the cookies have lightly browned.
    5. The cookies will still be soft when you remove them from the oven. Let them cool on the pan completely.
    6. Prepare the frosting. Combine all of the ingredients into a small cup or bowl and mix with a spoon. Once the cookies are cooled off pour a spoon full of frosting on top on the cookies. 
    7. Enjoy!!!! Refrigerator leftovers.️