These soft Sugar Free Lemon Cookies are made with almond flour, fresh lemon zest, and natural sweeteners. This quick and easy no chill cookie recipe is also gluten free!
Once you’ve made this sugar free lemon cookie recipe, you’ll be able to customize this sweet treat for other tangy citrus flavors next!
Aimee’s Recipe Notes
Taste & Texture: Tangy lemon cookies with a soft texture.
Sweetener: I use monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural.
Storage: Keep these cookies in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
Top Tip: These cookies taste best after they have completely cooled. They will firm up nicely after cooling. Dust with powdered monk fruit sweetener for a beautiful finish.
Here’s What You’ll Need
Be sure to scroll down to the recipe card below for a complete list of ingredients and measurements. But here’s a few highlights.
- Almond Flour- not to be confused with almond meal. Almond meal if it’s not finely ground gives a slightly different texture.
- Lemons- I use fresh lemon zest from one large lemon. Instead of using lemon juice, I use lemon extract. It’s more concentrated and gives a better punch of citrus flavor.
- Monk Fruit Sweetener- You’ll need granulated monk fruit sweetener for the cookie dough, and powdered monk fruit for the topping. I love this brand on Amazon. You could swap it out for Stevia.
How to Make Sugar Free Cookies
Make the cookie dough. Combine ingredients using a mixer. No need to chill this cookie dough. However, if you want to freeze the cookie dough (and not the baked cookies), use my guide on how to freeze cookie dough.
Bake. Drop onto parchment paper lined cookie sheet. Cool on pan for about 15 minutes. Sprinkle with powdered sugar after cooling.
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Sugar Free Lemon Cookies Recipe
Ingredients
- ½ cup salted butter, softened to room temperature
- ⅔ cup granulated monk fruit sweetener, see notes
- 2 large eggs
- 1 lemon, zested
- 1 teaspoon lemon extract
- 2 cups almond flour
- 1 ½ teaspoons baking powder
- ¼ cup powdered monk fruit sweetener, for topping
Instructions
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat the softened butter with monk fruit until fully blended, about 2 minutes. Add in eggs, lemon zest, and lemon extract. Beat on medium speed for a couple minutes until blended.
- Add in almond flour and baking powder and beat until the dough comes together in the bowl.
- Use a 1 1/2 Tablespoon cookie scoop and drop dough into 1-inch balls on a cookie sheet. Use the bottom of a cup, dipped in powdered monk fruit, and flatten the top of each cookie dough ball, until the ball is about 1/2-inch thick.
- Bake for 15-18 minutes, until the edges are golden brown. Allow cookies to cool on the pan for 15 minutes before moving to a wire rack. Once cooled, sprinkle with remaining powdered monk fruit.
Notes
- Stevia can be used instead of monk fruit if desired.
- Lemon extract has a more concentrated flavor than lemon juice. The amount of lemon juice you would need to match the flavor of extract would alter the texture of the dough.
- Storage- keep these cookies in an airtight container at room temperature for up to 4 days.
- Freeze- cookies can be frozen for up to 3 months. Thaw on counter overnight.
Can I use all purpose flour instead of almond flour?
Can I use Splenda instead?