Zesty Paleo Lemon Cookies
Prep time
Cook time
Total time
These delicate grain-free cookies are a family favorite, especially for decorating on Easter.
Serves: about 2 dozen cookies
Paleo Lemon Cookies
Lemon Frosting
  • 4 tablespoons sustainable palm shortening (at room temperature)
  • 8 teaspoons erythritol (can sub your sweetener of choice, if preferred)
  • 4 teaspoons fresh-squeezed lemon juice
  • 2 teaspoons lemon zest
Paleo Lemon Cookies
  1. Preheat your oven to 350ºF and grease or line a cookie sheet with parchment paper.
  2. Add the almond flour, hazelnut flour, pecan meal, baking soda, and salt to a large bowl and stir to combine.
  3. Stir in the coconut oil, followed by the honey, and finally the lemon zest.
  4. Shape the dough into ¼-inch thick (or flatter) round cookies or egg shapes and place 1-inch apart on your prepared cookie sheet. Alternatively, you can spread the dough evenly onto wax paper and chill in the refrigerator for 20 to 30 minutes. Then use cookie cutters to cut your desired shapes.
  5. Bake thin cookies that are under ¼-inch thick for 6 minutes, and ¼-inch thick cookies for 10 to 12 minutes. They should be golden on the edges when done.
  6. Let the cookies cool on a cooling rack for 10 minutes.
  7. Gently flip the cookies over back onto your cookie tray, and bake them for another 6 to 10 minutes to allow the top to turn golden.
  8. Remove the cookies to a cooling rack to cool completely.
  9. Optionally place the cookies in the refrigerator to chill; they taste delicious cold.
Lemon Frosting
  1. In a small bowl, whisk all of the frosting ingredients together until smooth.
  2. Cover the bowl and place in the refrigerator to chill for about 20 minutes, or until serving.
  3. When ready to serve, frost your cookies and decorate with edible decorations, as desired.
*Pecan flour will also work, but it will yield less crunchy cookies.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/paleo-lemon-cookies