Almond Flour Lemon Cream Cheese Cookies

lemon cookies on a marble cutting board next to juiced lemon skins

5 from 2 votes

Almond Flour Lemon Cream Cheese Cookies

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 gluten-free deliciousness! This recipe is low-sugar.

Prep Time10

Cook Time13

chill time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 116kcal

Author: Abra Pappa, MS, CNS, LDN

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

NOTES:

- 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 FOR THIS RECIPE:

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!

Nutrition