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1-Bowl Gluten Free Grain Free Almond Flour Lemon Olive Oil Cookies

Soft Lemon Olive Oil Cookies with Lemon Icing (gluten free!)

Chelsea Colbath
A simple, gluten-free, grain-free, dairy-free lemon cookie recipe made with almond flour!
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Time 45 minutes
Servings 12 cookies

Ingredients
  

  • 1/4 cup olive oil
  • 1/3 cup organic cane sugar
  • 1 large egg
  • zest from 1 lemon
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 1/2 cups blanched almond flour NOT almond meal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt

icing

  • 1/2 cup powdered sugar
  • zest from 1 lemon
  • 1 Tablespoon freshly squeezed lemon juice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
  • Place oil, sugar, egg, lemon zest and lemon juice in to a large bowl and whisk to combine.
  • Add almond flour, baking powder, and salt, and stir to fully combine. Dough will be wet and sticky.
  • Scoop the dough into 12 2-Tablespoon sized balls. Bake for 12-14 minutes, or until edges are slightly golden and centers are set.
  • Let cookies cool for 15 minutes on the pan, then transfer to a cooling rack. Set the rack on top of the parchment-lined baking sheet your cookies just came off of (this will catch all the mess from icing them!).
  • Stir together all icing ingredients, adding more lemon juice a few drops at a time, if needed, to get a thin, pourable consistency. Use a spoon to scoop about a teaspoon of icing onto each cookie, letting it naturally drip down the sides. Add any remaining icing to any cookies that look like they need it!
  • Let sit until icing hardens (about 15 minutes) before eating. Store any leftovers in a sealed container at room temperature for up to 3 days.