Delightfully Chewy Gluten-Free Lemon Cookies 🍋

Amethyst · June 1, 2025, 4:04pm

Delightfully Chewy Gluten-Free Lemon Cookies

Servings: 12 cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Ingredients:

Cookies:

1 cup oat flour, use certified gluten-free if necessary
⅓ cup tapioca starch
⅓ cup granulated white cane sugar. Other granulated sugars can be used, but may impact the final color of these cookies
1 teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, refined or unrefined
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 teaspoon fresh lemon zest + extra for optional garnish

Lemon Glaze:

¼ cup powdered sugar
2 tablespoons lemon juice

Directions:

Preheat the oven to 350℉. Line a baking sheet with parchment paper, then set it aside.

In a large mixing bowl, combine the oat flour, tapioca starch, sugar, baking soda, and salt. Mix well.
To the same mixing bowl, add the oil, lemon juice, vanilla, and lemon zest. Mix until a uniform cookie batter forms.

Take 12 rounded tablespoon portions of the dough and place them on the prepared baking sheet at least one inch apart.

Bake for 12 minutes, or until the cookies are mostly firm.

While the cookies are baking, combine the powdered sugar and lemon juice in a small bowl and mix until you have a smooth white glaze.

Allow the cookies to set and cool for at least 5 minutes before glazing.

Once the cookies have cooled and firmed up, drizzle the glaze in a zig-zag pattern over the cookies, followed by an optional sprinkle of additional lemon zest. The glaze should set nearly immediately.

Notes:

Storing and Freezing:

Stored in an airtight container at room temperature, these cookies will last up to a week. In the refrigerator, they can last up to two weeks. You can freeze the baked cookies for up to 3 months. Thaw at room temperature or gently reheat in the oven for a few minutes.

Expert Tips:

Freshly squeezed lemon juice and zest make a significant difference in flavor compared to bottled juice. Similarly, ensure your baking soda and oat flour are fresh for the best texture.

If you can’t find oat flour in the grocery store, it’s so easy to make your own. All you have to do is blend oats in a food processor or blender until they become a fine powder. Then measure out the oat flour as per the recipe. So easy!

The consistency of your cookie dough is crucial. It should be moist but not too sticky. If the dough is too dry, add a little more lemon juice or coconut oil; if too wet, a bit more oat flour can help.

Oven temperatures can vary, so keep an eye on your cookies while they bake. They should be golden around the edges but still soft in the center. This ensures a chewy texture with a slightly crisp edge.

Gluten-free cookies can be pretty delicate when they are hot and fresh out of the oven. Allow your gluten-free lemon crinkle cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them set properly without falling apart.

Can I make these oat flour lemon cookies with a different type of flour?

Yes, you can experiment with other gluten-free flours like almond flour or a gluten-free all-purpose blend. However, this might slightly alter the texture and flavor.

Nutritional Facts:

Recipe courtesy of Moon and Spoon and Yum.com