These Gluten Free Lemon Cookies are tossed in powdered sugar and filled with a tangy lemon curd. A lemon lovers dream!
Gluten Free Lemon Cookies are a delightful treat that combines the refreshing taste of lemon with the lightness of gluten-free ingredients. These cookies offer a burst of citrus flavor that is perfect for those hot summer days when you crave a refreshing dessert. The tangy and sweet notes of lemon create a harmonious balance of flavors, leaving you with a satisfyingly zesty taste. These cookies can be a great option for those who follow a gluten-free diet, as they don’t contain any gluten-based ingredients. So, you can indulge in these delightful gluten-free lemon cookies without sacrificing taste or texture. Whether you enjoy them on their own or paired with a cool beverage, these cookies are sure to bring a taste of sunshine to any occasion.
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INGREDIENTS YOU NEED
Cookie:
- 2 cups almond flour
- 3 tbsp coconut flour
- 2/3 cup sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter melted
- powdered sugar. For sprinkling.
Lemon Curd Filling:
- 1/4 cup unsalted butter
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 3/4 cup fresh lemon juice (about 3 large lemons)
- 5 large egg yolks
- 1/4 tsp xanthan gum
- 1/2 tsp gelatin
Instructions To Make Gluten Free Lemon Cookies
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper, set aside.
- In a large bowl whisk together your almond flour, coconut flour, sugar, salt, and baking soda.
- Add in your eggs, vanilla, and butter. Mix until everything is smooth and well combined.
- Roll about 2 tbs of dough into a ball and place on your baking sheet, flatten slightly until it is about 1/2 inch thick. Repeat with remaining dough leaving at least 3 inches in between cookies.
- Bake for 10-12 minutes or until edges just start to brown. When they are fresh out of the oven, using the back of a tbs measure make a dent in the middle of your cookie for your lemon curd.
- While your cookies cool make your lemon curd. Start by completely melting your butter in a medium saucepan over medium heat. Once butter is melted stir in your sugar, vanilla, and lemon juice.
- Once all of your sugar is melted, continually whisking, slowly add in one yolk at time while whisking. Continue to whisk until your mix slightly thickens 5-10 minutes.
- Pour your lemon curd through a mesh strainer into a bowl and quickly whisk in your xanthan gum and gelatin until smooth. Allow mixture to cool for 5-10 minutes on your counter.
- While your lemon curd cools, coat your cooled cookies with powdered sugar.
- Carefully and slowly pour your lemon curd into the dent in your cookies and allow to set for 10-15 minutes. Enjoy!
Gluten Free Lemon Cookies
Ingredients
Cookie:
- 2 cups almond flour
- 3 tbsp coconut flour
- 2/3 cup sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter melted
- powdered sugar. For sprinkling.
Lemon Curd Filling:
- 1/4 cup unsalted butter
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 3/4 cup fresh lemon juice (about 3 large lemons)
- 5 large egg yolks
- 1/4 tsp xanthan gum
- 1/2 tsp gelatin
Instructions
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper, set aside.
- In a large bowl whisk together your almond flour, coconut flour, sugar, salt, and baking soda.
- Add in your eggs, vanilla, and butter. Mix until everything is smooth and well combined.
- Roll about 2 tbs of dough into a ball and place on your baking sheet, flatten slightly until it is about 1/2 inch thick. Repeat with remaining dough leaving at least 3 inches in between cookies.
- Bake for 10-12 minutes or until edges just start to brown. When they are fresh out of the oven, using the back of a tbs measure make a dent in the middle of your cookie for your lemon curd.
- While your cookies cool make your lemon curd. Start by completely melting your butter in a medium saucepan over medium heat. Once butter is melted stir in your sugar, vanilla, and lemon juice.
- Once all of your sugar is melted, continually whisking, slowly add in one yolk at time while whisking. Continue to whisk until your mix slightly thickens 5-10 minutes.
- Pour your lemon curd through a mesh strainer into a bowl and quickly whisk in your xanthan gum and gelatin until smooth. Allow mixture to cool for 5-10 minutes on your counter.
- While your lemon curd cools, coat your cooled cookies with powdered sugar.
- Carefully and slowly pour your lemon curd into the dent in your cookies and allow to set for 10-15 minutes. Enjoy!
Nutrition
Frequently Asked Questions About Gluten Free Lemon Cookies
You can powder your regular monk fruit in a coffee bean grinder or small blender.
lemon curd should keep in an air tight container in your fridge for up to four weeks
Serve it on top of pancakes, muffins, waffles, toast. You can even fold it into whipped cream! Add a lemon flavor to anything your heart desires!
Yes, freeze in an airtight container for up to 6 months.
More Recipes You Might Enjoy:
- Healthy Sugar Free Gluten Free Orange Cookies
- Easy Healthy Gluten Free Key Lime Cookies
- Healthy Gluten Free Sugar Free Keto Thin Mints
- Easy Low Carb Sugar Free Gluten Free Lemon Bars
- Easy Keto Gluten Free Lemon Meringue Pie
- Keto Sugar Free Gluten Free Lemon Poppy Seed Loaf
- Easy Keto Gluten Free Key Lime Pie With Cream Cheese
- Summer Recipes
- Keto Cookies
- Gluten Free Cookies
I have made these a few times now, my hubby’s favorite!
That is so nice to hear!