Almond Flour Lemon Cream Cheese Cookies
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Bold lemon flavor in an incredibly soft and chewy cookie! These Almond Flour Lemon Cream Cheese Cookies are made with cream cheese for a perfectly tangy, sweet, lemony cloud of deliciousness! This is a low sugar cookie recipe using gluten-free almond flour.
If lemon is one of your favorite flavors in sweets, you have to try this olive oil lemon cake recipe, and for more citrus treats try my vegan and raw key lime pie recipe!
Attention Lemon Lovers! I felt the sunshine yesterday for the first time in a looooonnnngggg time and oh man did it feel good! As soon as the air gets warmer and the days get longer I start thinking about all the lemon recipes that I want to make and these soft lemon cookies are always top on my list. If you have read any of my other dessert posts, you know that Jordan is a cookie maniac, and while chocolate chip is usually his go-to he swears that these are his favorite cookies when the birds start chirping and the flower buds start poking through the ground after a long winter, and I agree with him. This simple cookie is perfect if you are a lemon lover like me or have a constant cookie craving like Jordan. You’re gonna love these doughy clouds of lemon perfection.
Let’s get Baking!
WHY YOU WILL LOVE THIS RECIPE
This delicious cookie is one of my favorite lemon desserts and I can’t wait for you to try it.
- Balanced Flavors. Iced lemon cookies that are tart and sweet
- The amazing texture of the cookies. A chewy and soft cookie of undeniable deliciousness.
- All wholesome ingredients. including gluten-free almond flour
- Lower Sugar. Only 1/4 cup of maple syrup in the whole recipe (plus sugar in the icing)
- Pure Joy. Happiness in the form of lemon cookies reminding me of the first warm spring sunshine on my shoulders. Once spring is in the air, these easy lemon cream cheese cookies are the perfect cookie.
INGREDIENTS
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Almond Flour – My preferred brand is Bob’s Red Mill super fine almond flour.
- Cream Cheese
- Butter
- Maple Syrup
- LEMONS – Only the real deal will work in this recipe. I also add a pinch of lemon extract for even more lemon flavor
- Egg – I prefer to use organic
- Arrowroot Starch – Also called arrowroot powder, if you don’t have this ingredient in your healthy baking pantry I highly recommend purchasing it. Arrowroot helps improve the texture of gluten-free baked goods and is the perfect thickener for sauces, soups, and gravies.
- Salt and Baking Powder
TOOLS
- Mixing Bowls
- Wooden Spoon
- Electric Mixer or Kitchen Aid stand mixer with a paddle attachment
- Baking Sheet
- Parchment Paper – or Silpat Pads
HOW TO MAKE
- Whisk together dry ingredients
- Cream butter and cream cheese together, add other wet ingredients, and mix until creamy
- Combine dry and wet ingredients
- Add lemon zest (I ALWAYS add zest last, if you add it in the creaming step the majority of zest will stick to the beaters)
- Stir well to combine and chill the dough
- Once the dough is chilled (about 30 minutes, but I often make the dough in the morning and bake the cookies later in the afternoon) bake for 13-15 minutes for a soft texture and chewy cookies.
EASY PEASY LEMON SQUEEZY!!!
EXPERT TIPS
- Cookies will continue to firm up after they are removed from the oven. Be sure to allow them to fully cool before handling and icing.
- Be sure to chill the dough. This step is vital to a successful cookie shape and texture. Do NOT Skip.
DIETARY MODIFICATIONS
This recipe is naturally gluten-free.
- Vegan – Substitute a vegan cream cheese and vegan butter or coconut oil
- Keto – As I’ve mentioned in other recipes I’m not a fan of non-nutritive sweeteners and think most people are able to stay in ketosis with small amounts of maple syrup, you would have to alter or eliminate the frosting. If you try this as a keto recipe comment below and let me know how it turns out!
LEMON FACTS🍋
- Lemon trees can produce up to 600lbs. of lemons every year
- Lemons are rich in vitamin C
- Lemons are a hybrid between a sour orange and a citron
- Lemons are native to Asia
FAQ
As a general rule, It’s best to store these in the refrigerator to preserve freshness, taste, and texture. Since these contain cream cheese, refrigeration is advised. In some cases, items made with lower quantities of cream cheese, such as cookies will be safe left at room temperature as the sugars and flour absorb excess moisture.
**The U.S. Food and Drug Administration (FDA) states that any foods made with cream cheese, including cream cheese frosting, need to be refrigerated within two hours. This includes baked goods made with cream cheese, such as pound cakes and cream cheese cookies.
You can, but I haven’t tested the recipe as such. I would imagine monk fruit would be the best sugar substitute. If you try it comment below and let me know how it turned out.
More tasty lemon recipes:
Lemon Olive Oil Cake
Creamy Lemon Pasta
My Favorite Lemon Risotto
Roasted Shrimp with Meyer Lemon Salsa (you seriously need to try this salsa!)
Lemon Turmeric Energy Bites
More yummy cookies:
Gluten-free Molasses Cookies
For more tasty dishes like this one, check out my gluten-free baking recipes, Spring recipes and Easter brunch recipes roundup!
I can’t wait for you to try this Almond Flour Lemon Cookie Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Almond Flour Lemon Cream Cheese Cookies
Ingredients
- 4 tbsp butter (2 ounces – softened)
- 10 tbsp cream cheese (5 ounces – softened)
- 1/4 cup maple syrup
- 1 large egg
- 4 tbsp fresh lemon juice
- 1/4 tsp lemon extract
- 2 cups almond flour fine ground
- 2 tbsp arrowroot powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp lemon zest (plus more for topping)
LEMON GLAZE
- 1/2 cup powdered sugar
- 1 tbsp oat milk or any milk
- 1 tbsp fresh lemon juice
- lemon zest to top
Instructions
- Preheat oven to 350° and prepare a large baking sheet with parchment paper or a silicone silpat pad.
- In a medium bowl combine dry ingredients and whisk to combine (almond flour, arrowroot starch, baking powder, and salt). Set aside.
- Add butter and cream cheese to a large mixing bowl and using an electric mixer beat together until soft and creamy, about 1-2 minutes. Add maple syrup, egg, lemon juice, and lemon extract and beat until well combined, about 1 more minute.
- Add dry ingredients to wet ingredients and using a wooden spoon or a spatula stir to mix. Add lemon zest and stir until well combined.
- CHILL THE DOUGH FOR 30 MINUTES TO SEVERAL HOURS. The dough will be very soft and needs some chilling time!
- Remove the chilled dough from the refrigerator and using a small cookie scoop, scoop out balls of dough onto a prepared baking sheet (you should have 24 cookies). Press down gently with the palm of your hand to flatten the cookie dough balls slightly.
- Bake for 13-15 minutes or until the bottoms of the cookeis are slightly brown.
- Remove the baked cookies from the oven and allow to cool completely on a cooling rack.
- While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and oat milk.
- Once cookies are cooled, dip each cookie in the glaze and top with additional fresh lemon zest.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- STORAGE – Store cookies in an airtight container in the refrigerator for up to 14 days. The only problem is keeping them around that long.
- FREEZING – Cookies may be frozen for up to 3-5 months in an airtight container or freezer bag
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- Cookies will continue to firm up after they are removed from the oven. Be sure to allow them to fully cool before handling and icing.
-
- Be sure to chill the dough. This step is vital to a successful cookie shape and texture. Do NOT Skip.
- Vegan – Substitute a vegan cream cheese and vegan butter or coconut oil
- Keto – As I’ve mentioned in other recipes I’m not a fan of non-nutritive sweeteners and think most people are able to stay in ketosis with small amounts of maple syrup, you would have to alter or eliminate the frosting. If you try this as a keto recipe comment below and let me know how it turns out!
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
These are so delicious! I can totally relate about craving lemon in the spring time. Also — thank you for the arrowroot flour tip. It really makes a big difference with gluten-free baking.