These chewy lemon almond cookies have tons of flavor and the absolute perfect cookie texture! They’re fancy enough to serve to guests and easy enough to whip up when a cookie craving hits. Paleo, vegan, gluten-free, dairy-free, and refined sugar free.
We’re celebrating the first day of SPRING (eek!) with a recipe that is absolutely one of my favorites yet. And oh-so-springy, of course!
Chewy paleo + vegan lemon almond cookies that are so full of flavor, have perfect texture (yes perfect!) and will basically rock your paleo world in all ways possible. In other words, get ready for a serious treat!
Way back when I stumbled upon a basic paleo + vegan cookie recipe completely by accident. I was trying to make cookie dough, failed, and decided to add a flax egg, bake, and see what happened.
What came out of that experiment was these chewy “oatmeal” raisin cookies – and that was the beginning of a whole bunch of paleo + vegan chewy cookies that are seriously my favorite cookies ever.
From the original ones, to these cranberry orange chocolate chip ones, apple cinnamon, and double chocolate chip mint cookies, I keep the basics, switch up the flavor, and I’m never disappointed!
I guess based on how much I’m raving, you can guess that these chewy almond cookies are no exception, and you’re totally right. These are cookies you can confidently serve to non-paleo eaters and know they’d never know the difference!
One note regarding the flaxseed egg. With all my cookies recipes that use flaxseed “eggs”, there is typically an option to use an egg yolk if you don’t wish to make them vegan. While that still technically holds here, I highly recommend you try them with the flax egg.
The moisture, chewiness, and overall texture is just superior when you use the flaxseed instead of an egg yolk. If you do wind up using the yolk, I recommend pressing the cookies down before baking, since they won’t spread as much. The dough most likely will not need to be chilled either if you use an egg yolk.
If you’re holding back on using the flax egg because it’s strange and intimidating – no worries – it’s actually extremely simple and requires no work.
All you need to do is place 1 tbsp flaxseed meal and 2.5 tbsp water in a small bowl before you begin and allow it to sit there while you prepare the dry ingredients and preheat your oven. Yup, it’s that simple!
As the mixture sits, it thickens and forms a consistency similar to that of an egg, and, you whisk it into the wet ingredients just as if it were one.
Okay, looks like we’re ready to get started with these cookies – I can’t wait for you to try them! And, I also can’t wait for some REAL spring weather over the next few weeks (wishful thinking!)
Let’s get our ovens preheated and our flax egg going, because it’s time to bake these seriously yummy lemon almond cookies – let’s go!
Chewy Lemon Almond Cookies {Paleo, Vegan}
Chewy Lemon Almond Cookies {Paleo + Vegan}
These chewy lemon almond cookies have tons of flavor and the absolute perfect cookie texture! They’re fancy enough to serve to guests and easy enough to whip up when a cookie craving hits. Paleo, vegan, gluten-free, dairy-free, and refined sugar free.
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 12 minutes
cooling time: 15 mins
Total Time: 27 minutes
Course:
Baking/Dessert
Cuisine:
Paleo, Vegan
Servings: 12 cookies
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Instructions
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Prepare the flax egg and set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
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Combine the almond flour, tapioca (or arrowroot), baking soda and salt in a mixing bowl.
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In a separate large bowl, whisk together the nut butter, coconut oil, maple syrup, maple sugar, flax egg, extracts, lemon zest and lemon juice until very smooth.
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Stir the dry ingredients into the wet until well combined and a sticky dough forms. Chill the dough in the fridge for about 10-25 minutes.
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Using a medium cookie scoop, scoop and drop dough about 2” apart on the parchment lined baking sheet – I made 12 cookies. Arrange sliced almonds on the tops of the cookies, pressing the top of each cookie a bit as you go.
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Bake 11-13 mins until set and turning light brown. Remove from oven and allow them to cool 5-10 minutes on the baking sheet (they’ll be very soft), then transfer using a spatula to wire racks to cool completely.
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Cookies are best stored at room temperature, loosely covered for the first day. After a day or so, store them in an airtight container at room temp or in the fridge. Enjoy!
Recipe Notes
*Although I highly recommend using the flaxseed “egg”, you can also sub in an egg-yolk if you prefer. If you use an egg-yolk, you’ll need to gently press the cookies down right before baking since they won’t spread as much.
Nutrition
Calories: 171kcal
Carbohydrates: 11g
Protein: 3g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 102mg
Potassium: 61mg
Fiber: 2g
Sugar: 5g
Vitamin C: 0.2mg
Calcium: 52mg
Iron: 0.7mg
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Want More Paleo + Vegan Cookie Recipes? Try One of These!
Chewy Apple Cinnamon Cookies
Cranberry Orange Chocolate Chip Cookies
“Oatmeal” Cookies
Best Chewy Chocolate Chip Cookies
Thick and Chewy Snickerdoodles
Double Chocolate Mint Cookies
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About Michele
Michele Rosen is the author of Paleo baking at Home and the creator of Paleo Running Momma, a website dedicated to bringing you the most delicious paleo friendly meals and desserts. She’s a mom of 3 kids ages 17, 15 and 13, a paleo eater, runner and yogi.
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