Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and sugar together until light and fluffy, then beat in the egg, lemon zest, lemon juice, and vanilla.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Add the dry ingredients to the wet and mix until a soft dough forms. If the dough is sticky, chill it for 20 to 30 minutes.
- Roll the dough into 1-inch balls and place them two inches apart on the baking sheet. Gently flatten each with a fork in a crisscross pattern.
- Bake for 12 to 14 minutes, until the edges are just lightly golden. Let the cookies cool completely on the sheet before transferring — they firm up as they cool.
Nutrition
Notes
Net carbs: 7g per cookie (8g total carbs minus 1g fiber).
Substitutions: Make it dairy-free with coconut oil or vegan butter; make it lower in sugar by swapping the granulated sugar for a 1:1 baking sweetener like erythritol or monk fruit (see our sugar substitutes guide).
Storage: Keep in an airtight container with wax paper between layers — up to 5 days at room temperature or a week refrigerated. Freezes well for up to 3 months.
Reheating: Serve at room temperature; no reheating needed. Frozen cookies thaw in about an hour.
Nut allergy note: Almond flour is a tree nut — these are not suitable for nut-free environments such as many schools.
