Soft Lemon Cookies

Bright, bakery-style lemon cookies with soft centers and lightly crisp edges. No gums, no fillers, no weird texture.

Ingredients

Wet

• ⅓ cup melted grass-fed butter or refined coconut oil, cooled

• ½ cup maple sugar

• 1 large egg, room temperature

• 1 tablespoon fresh lemon juice

• 1 teaspoon pure vanilla extract

Dry

• 1 ¾ cups blanched almond flour

• 2 tablespoons coconut flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon fine sea salt

• Zest of 1 large lemon

Optional Lemon Drizzle

• ⅓ cup powdered cane sugar or powdered maple sugar

• 1–2 teaspoons fresh lemon juice

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a bowl, whisk melted butter and sugar until smooth and glossy.

3. Whisk in egg, lemon juice, and vanilla.

4. In a separate bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and lemon zest.

5. Add dry ingredients to wet and mix until a thick, scoopable dough forms.

6. Let dough rest 5 minutes to hydrate the coconut flour.

7. Scoop 1½-tablespoon portions onto baking sheet and gently press into thick discs.

8. Bake 10–12 minutes, until edges are set and centers are soft.

9. Cool on the pan for 5 minutes, then transfer to a rack.

Drizzle with lemon glaze once fully cooled, if using.

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Almond flour, coconut flour, and even sugar brands bake very differently — and that’s why some lemon cookies turn out dry or crumbly.

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