Name: Sugar Free Lemon Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 1/2 cups almond flour (finely ground, e.g., Bob’s Red Mill); 1/3 cup sugar substitute (such as monk fruit or erythritol); 1/2 tsp baking soda; 1/4 tsp salt; 6 tbsp unsalted butter (softened to room temperature); 1 egg; 2 tbsp lemon juice; 2 tbsp lemon zest (about 2 lemons, finely grated)

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Introduction

These delicious sugar-free lemon cookies offer a perfect balance of tangy citrus and sweet flavor without any added sugar. Made with almond flour and natural sweeteners, they’re a delightful treat for anyone looking to enjoy a light, refreshing cookie. Whether for a snack or dessert, these cookies are easy to make and wonderfully satisfying.

A white bowl filled with five round lemon cookies that have a slightly cracked texture and golden brown edges, with two bright yellow lemon wedges placed inside the bowl among the cookies; the bowl is set on a white marbled surface and there are two more lemon wedges outside the bowl, one on each side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup sugar substitute (such as monk fruit or erythritol)
1/4 tsp salt
6 tbsp unsalted butter (softened to room temperature)
2 tbsp lemon zest (about 2 lemons, finely grated)
1/2 tsp baking soda
2 1/2 cups almond flour (finely ground, I use Bob’s Red Mill)
2 tbsp lemon juice
1 egg

Instructions

Step 1: Preheat your oven to 350°F (175°C). Gather all your ingredients so they are ready to use for a smooth baking process.
Step 2: In a mixing bowl, cream the softened butter and sugar substitute on medium speed for about 2 minutes until fully combined and smooth.
Step 3: Add the egg, lemon zest, and lemon juice to the bowl. Blend on low speed for 30 seconds, then increase to medium speed and beat for a couple of minutes until the mixture is light and fluffy. Scrape down the sides as needed.
Step 4: Add half of the almond flour and beat until just combined. Then add the rest of the almond flour, salt, and baking soda, mixing until the dough forms and ingredients are fully incorporated.
Step 5: Line a baking sheet with a silicone baking mat to prevent over-browning. Form the dough into balls using 1 1/2 to 2 tablespoons each. Flatten the tops slightly with your hands or a spoon for even baking.
Step 6: Bake for 8-12 minutes until cookies are golden brown at the edges and bottom but still soft. Check around 10 minutes to avoid overbaking.
Step 7: Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Allow to cool completely before serving.

Tips & Variations

Use finely ground almond flour for the best texture and to prevent graininess.
Substitute lemon zest with orange zest for a sweeter citrus flavor variation.
If you prefer a firmer cookie, bake a minute or two longer but watch carefully to avoid burning.
For a dairy-free version, replace butter with coconut oil, noting this will alter the flavor slightly.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat frozen cookies briefly in a low oven or microwave to soften before serving.

How to Serve

A white bowl holds six round lemon cookies, showing a golden-yellow color with a slightly crispy texture on the edges and a softer, cracked surface in the center. Layered loosely inside are three lemon wedges, bright yellow with white rinds, peeking out between the cookies. The bowl sits on a white marbled surface with two extra lemon wedges arranged nearby, adding a fresh, citrus look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute monk fruit or erythritol with other granular sugar substitutes like stevia blends or xylitol. Just ensure the substitute measures 1:1 for sugar and is suitable for baking.

Will these cookies be crunchy or soft?

These cookies are soft with a slight crisp on the edges. Baking time affects texture, so for softer cookies, bake closer to 8 minutes; for crisper cookies, bake near 12 minutes.