This Paleo Lemon Cookie Recipe is made with coconut flour and cassava flour, and just 6 other ingredients that you likely have in your pantry. It yields a soft grain-free lemon cookie that’s topped with a simple lemon glaze – the perfect vegan, nut-free and gluten free cookie for Spring or Summer, or anytime you are craving that lemon flavoring! If you are looking for a yummy cookie recipe with no eggs and no nuts, look no further.
This has been a colder than normal winter for us here in Charlotte, North Carolina, and I’m longing for Spring! I came across a lemon recipe and suddenly had inspiration. I wanted a grain-free lemon cookie. Lemon, light colors and flavors – it was just what I needed! I immediately thought of my Salted Chocolate Chip Tahini Cookies which are also vegan, nut-free and grain-free. Could this be the base for my inspiration? Well I’m pleased to announce that they were a HIT, especially when topped off with a simple lemon glaze. If you, too, are craving a healthy lemon cookie that’s paleo, gluten-free AND vegan, read on!
Delicious grain-free lemon cookies
I love how these grain-free cookies are made with minimal, simple ingredients, including:
- Coconut flour
- Cassava flour
- Lemon juice
- Maple syrup (a natural sweetener)
- Melted coconut oil (healthy fats)
- A flax egg and baking soda – that’s it!
An easy, healthy paleo cookie recipe
These grain-free cookies are made with two of my favorite grain-free flours, which happen to also be paleo-friendly: coconut flour and cassava flour. While I’m actually the only one in my family who is grain-free, my kids all enjoyed these. I promise you won’t feel like you are missing any traditional flours! With this being said – I know that I’ll have a few questions on the flours and other ingredients, to let me try to answer those:
Questions about this healthy lemon cookie recipe:
Can I substitute another flour for cassava or coconut flour? I have not tried making this with a gluten-free 1:1 replacer flour. If you try it, feel free to note in the comments below. I do really like the texture of these grain free flours when mixed, so if you have them and can tolerate the flours, I recommend making as written.
Do I have to use a flax egg? Can I use a regular egg? The flax egg is used to ensure that the recipe is vegan and to also make it egg-free. Again, I haven’t tried it with a regular egg, but it should hold together fine with that substitution.
How should I store these cookies? I stored them both refrigerated and covered and not refrigerated, and honestly I like them both ways! Regardless, keep them in an airtight container for 3-4 days (if the last!)
How do you make lemon zest? The Kitchn has a great post on four ways to get zest from citrus fruits. For this recipe, and anytime I am baking or want zest for that reason, I always use and highly recommend a microplane. Make sure to first wash and dry your fruit, and only get the colored part of the skin; don’t zest the pith.
About the simple lemon glaze recipe
Because the lemon glaze is made with powdered sugar, it is not paleo. Powdered sugar is not nearly as natural as a sweetener such as maple syrup or honey, so if this is a concern to you, simply leave it off! The cookies are delightful without it. You can also substitute with this paleo glaze and add some lemon zest to it. And for those of you who want to step things up a notch, one of my favorite blogs, Cookie + Kate has a wonderful explanation of how to make powdered sugar. This process helps avoid the inclusion of an anti-caking agent which is typically used in store-bought powdered sugar. All this said – the lemon glaze is SUPER tasty and I do highly recommend it possible!
This Paleo Lemon Cookie Recipe is made with coconut flour and cassava flour, and just 6 other ingredients that you likely have in your pantry. It yields a soft grain-free lemon cookie that's topped with a simple lemon glaze - the perfect vegan, nut-free and gluten free cookie for Spring or Summer, or anytime you are craving that lemon flavoring! If you are looking for a yummy cookie recipe with no eggs and no nuts, look no further.
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Mix wet ingredients together in a medium bowl. Add cassava, coconut and baking soda and mix in. Fold in chocolate chips and form dough into 12 balls. Place them on prepared baking sheet and slightly flatten; top with optional salt. Bake for 9-11 minutes until tops start to turn golden brown. Let cool and enjoy.
In a small bowl, whisk powdered sugar with lemon juice until smooth. When cookies are cooled, use a spoon to drizzle over each.
And there you go! Delicious paleo-friendly healthy lemon cookies made with minimal ingredients, and which are nut-free and vegan, too. You’ll never know you’re missing any of these ingredients, and they’re allergy-friendly, too. I hope you love them! Before I leave you – here’s a little more inspiration. Enjoy!
More paleo dessert recipes for you to enjoy: