Lemon Almond Cookies
These lemon almond cookies are bright and citrusy, perfect for a sweet dessert! With a chewy center, crisp edges, and a crinkled powdered sugar coating, these cookies are so delicious.

Ingredients & Substitutions
- Almond Flour โ Almond flour is key to creating the soft and chewy texture of these cookies. It also adds a subtle nutty flavor.
- Lemon Zest and Juice โ This combo provides the bright lemony flavor. You definitely need fresh lemon for this one!
- Avocado Oil โ A neutral oil like avocado oil or vegetable oil works best. Avoid coconut oil as it can solidify and create uneven pockets of moisture.
- Applesauce โ Unsweetened applesauce replaces eggs and helps bind the cookies while keeping them moist.
- Powdered Sugar โ Rolling the cookies in powdered sugar before baking gives them their signature crinkle appearance and a touch of sweetness.
How to Make Lemon Cookies
Tips for Perfect Cookies
- Powdered sugar coating: To achieve an even coating, gently shake the cookie balls in a small bowl of powdered sugar rather than rolling them with your fingers.
- Crinkle effect: The baking soda in this recipe causes the cookies to puff up in the oven and collapse as they cool, creating that signature crackled appearance.
- Flavor variations: Try adding 1ยฝ teaspoons of ground ginger for a lemon-ginger version, or stir in โ cup of chopped crystallized ginger or shredded coconut for extra texture and flavor.
- Add color: For a more vibrant yellow color, add a pinch of ground turmericโit wonโt alter the taste but it will add color!
How to Store Leftover Cookies
These cookies can be stored at room temperature in an airtight container for up to 3 days. Keep in mind that the powdered sugar coating may soften slightly as they sit. These cookies donโt freeze well, as the powdered sugar tends to absorb moisture and becomes sticky.
More Cookie Recipes
Looking for other cookie recipes? Try my vegan chickpea chocolate chip cookies, applesauce breakfast cookies, or these chocolate avocado cookies.
PrintLemon Almond Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These lemon almond crinkle cookies are bright and citrusy, perfect for a sweet dessert! With a chewy center, crisp edges, and a sweet powdered sugar coating, these cookies are so delicious.ย
Ingredients
- 1/4 cup unsweetened applesauce
- 6 tablespoons avocado oil
- 2 teaspoons lemon juice
- Zest from one lemon
- 3/4 cup granulated sugar
- 1 1/2 cups almond flour
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325ยฐF and line baking sheets with parchment.
- In a large bowl combine the applesauce, oil, lemon juice, lemon zest, and sugar. Stir until well combined.
- Add the almond flour, all-purpose flour, cornstarch, baking soda, and salt.ย
- Stir the flour mixture until completely incorporated. Mixture should be very thick, but still soft.
- Scoop heaping tablespoon amounts of dough.
- Roll into a smooth ball and roll in powdered sugar. Place on lined baking sheet with at least 2โ between the cookies.
- Bake for 11-12 minutes until barely golden brown and firm on the edges.
- Remove from oven and allow to cool for at least 5 minutes on the baking sheet before moving to a cooling rack.
These are AMAZING. At first I was skeptical since they donโt contain a lot of the โusualโ cookie ingredients like eggs or butter, but OMG, you have to try them. A new fave and household staple for sure!!!!