Lemon Cookies

Lemon Cookies

  • Serves: 26 - 28
  • Prep Time: 00:20
  • Cooking Time: 00:25

These yummy Lemon Cookies are crisp and have a lovely light texture. They are the perfect choice if you are looking for a delicious egg-free cookie recipe. You just need one bowl to beat all the ingredients in, then roll and press, definitely a no-fuss recipe.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1/3 cup (80g) ghee, (or grass-fed butter if tolerated) softened
  • 1/3 cup (80ml) maple syrup (100%)
  • 1 Tbsp fine lemon zest
  • 3 Tbsp lemon juice
  • 1 3/4 cups almond meal/flour, (from blanched almonds)
  • 1/3 cup coconut flour
  • 3 Tbsp arrowroot flour, or tapioca
  • 3/4 tsp baking soda (bicarb)
  • Pinch of fine sea salt


Preheat the oven to 160c (fan-forced) and line 2 large baking trays with baking paper.

Add the ghee, maple syrup, lemon zest and lemon juice to a large bowl. I used an electric hand-held beater on medium speed to combine the wet ingredients.

Add the almond meal, coconut flour, arrowroot, baking soda and salt to the bowl and beat them into the wet ingredients for approximately 15 - 18 seconds to combine well. The mixture will look a little crumbly but once stirred with a spoon it will clump together into a very soft dough.

Scoop out approximately 26 - 28 tablespoons of dough and roll them into walnut shell size balls, leaving enough space for the cookies to spread. To flatten the balls, place a small square of baking paper over a ball and press down with the flat bottom of a small glass. Repeat with each ball of dough.

Bake for 25 minutes, turning your trays once during cooking for an even colour. The cookies should be firm in the middle, golden and browning around the edges.

Allow to completely cool on the baking trays.

Store in an airtight container for up to 4 days. Suitable to freeze.


Ghee is a lactose-free ancient superfood. It is made by slow cooking and clarifying butter to remove the milk solids and lactose, it's pure butter fat. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brands are Organic Valley Purity Farms or Puresoul grass-fed. It is also very easy to make yourself. Ghee has a high smoke point 485F/250C.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

coconut flour

Coconut flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is a low-carb flour that's an excellent source of dietary fibre and protein. It's a good grain-free and nut-free alternative but does require a larger amount of liquid than normal when used for baked goods. When replacing in a recipe that calls for wheat flour (or almond meal), use this guide; 1 cup of regular flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. It can be used in soups, gravies and stews as a thickener and adds a boost of nutrition. Coconut flour may promote stable blood sugar levels and a healthy heart. In addition, it may have antibacterial properties and aid digestion and weight loss. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes, I used Organic Coconut Flour from 'Let's Do Organic' and 'Red Tractor Foods' I like their finer texture.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.