Delicious and easy to make Frosted Almond Flour Gluten Free Lemon Cookies. Perfect for a sweet treat anytime!
Delicious and Easy Almond Flour Lemon Cookies
Indulge in a light and delicious lemon dessert with these Frosted Almond Flour Gluten-Free Lemon Cookies. Made with almond flour, cane sugar, and maple syrup, these cookies are naturally sweetened and perfect for those with gluten allergies. The crispy exterior and chewy center make them perfect for any special occasion, from Easter to Mother’s Day or a brunch gathering.
With a vibrant yellow color and sprinkles, these lemon sugar cookies are sure to be a hit with everyone, whether they have dietary restrictions or not. Make them ahead of time or freeze them for a healthier sweet treat whenever you’re in the mood for some lemony goodness. These bakery-style cookies are a must-try for any lemon lover looking for a guilt-free indulgence.
Luscious Lemon Bliss: Indulge in these Easy Gluten-Free Lemon Cookies!
I’m showing you how easily you can make my gluten-free lemon cookies with a cream cheese frosting they’re made gluten-free with almond flour and are naturally sweetened with cane sugar and maple syrup these Bakery style soft and chewy cookies are topped with a sweet and tangy cream.
Cheese frosting and decorative sprinkles everyone will enjoy these regardless of whether or not they have a gluten allergy we’re going to begin by prepping our lemon and first we want to zest it and then we’re going to juice it so I’m just going to zest my lemon all the way around and you’ll end up with about 2 tbspoon of lemon zest then I’m.
Going to cut my lemon in half and juice it into a bowl and we’ll end up with about A4 a cup of lemon juice that we’re going to set aside to make this easy cookie dough we’re going to start by creaming together our butter with our sweeteners so I’m going to start with half a cup of softened butter 23 of a cup of caned sugar four a cup of maple.
Syrup 2 tbspoon of our freshly squeezed lemon juice 1 tbsp of our lemon zest and 1 taspo of vanilla extract then I’m just going to mix these together until they’re well combined and then we’re going to add one egg and then we’ll mix this just until Incorporated next we’ll add our dry ingredients which includes 3 cups of.
Almond flour 34 a cup of tapioca flour 1 teaspoon of baking powder and half a teaspoon salt and then we’ll mix these together until we have a nice soft cookie dough and now I have a very light and fluffy cookie dough that smells incredible I like to line my cookie sheet with a sheet of parchment paper.
Because it makes it really easy for getting the cookies on and off of the pan and then I’m just going to use my medium siiz cookie scoop I’m going to fill it almost all the way and then just scoop it right onto my pan you want to space them out at least one cookie dough ball apart now once I’ve scooped out all the cookies I like to go back and shape.
Them so that they’re nice and round and I found that a really easy way to do this is to take a little bowl of water and then dip my fingertips in it and then it’s really easy to shape the cookie without the dough sticking to your fingers so I’m just going to round the sides and then slightly flatten the top because they will still spread a.
Little bit as they bake but this just gives them a little bit of a smoother finish and you’ll want to bake them for about 11 to 13 minutes just until the sides are starting to turn a real light golden brown and while our cookies are baking we’ll go ahead and make our cream cheese frosting and we’re going to start by adding 4 oz of cream cheese or half a.
Block We’ll add 2 tablespoons of soft butter one teaspoon of our freshly squeezed lemon juice half a teaspoon of vanilla extract a pinch of salt this is optional but I’m going to go ahead and add a little bit of yellow food coloring just to enhance that lemon aesthetic and then I’m going to mix this on high until it’s smooth and.
Creamy now that the mixture is nice and smooth we’ll go ahead and add in one cup of powdered sugar I’ll blend this on low so I don’t end up with powdered sugar all over my counter and me well that that looks fantastic and with the little pinky test M tastes fantastic too now I’m going to let this hang out in my fridge.
Until the cookies are baked cooled and ready to frost well my cookies baked for 14 minutes and then I took them out of the oven and allow them to cool on my counter and then I put them in my freezer just to speed up the cooling process a little bit and now they are ready to frost I love how they’re lightly golden on the bottom but still.
Soft on the inside to frost the cookies you can just spread it on with a spatula or you can use a Piping Bag I’m just using a small round tip to pipe on the frosting and then I’m just going to start from the outside and then cork screw my way to the inside and lift in the center to get a really cute little curly top you can.
Also just leave the cookie on the counter start from the outside and spiral your way to the middle and then to garnish the top of the cookies I like to come in with a little bit of our lemon zest and sprinkle some of that on top just to add a little more Tang as well as a fun visual element of what kind of.
Cookies these are and then I’m going to add just a few of these little white pearls I just think these pearls add a really fun little bling to the cookie as well as a really tasty Crunch and to enhance the yellow color I like adding just a few of these really tiny little yellow pearls and then we have a very festive beautiful lemon cookie that is.
Ready to be enjoyed and I volunteer to enjoy it crunchy that is delicious as soon as I buy in I get that perfectly toasted and crispy cookie on the outside but then it’s just soft and chewy on the inside and that cream cheese frosting just adds the perfect.
Amount of sweet to balance all of the Tang from the lemon and I love the little sprinkles on top that add the perfect amount of crunch and I love knowing I’m enjoying a cookie with clean natural ingredients which means I’m going to feel just as good even after I eat them well thank you so much for hanging out with me today in my kitchen.
And I’ve included a link in the video description below to the full recipe which is on my website gentl tummy. comom and I also invite you to like And subscribe to my channel and if you know someone else who you think would love this recipe please share this video with them and I cannot wait to have you hang out with me again in my.
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