Lemon Crisp Cookies

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Lemon Crisp cookies are healthy, and a simple stir, shape & bake recipe. These are gluten-free, refined oil-free, these cookies are made with almond flour, oat flour, almond butter, and a squeeze of lemon, and its zest makes a wholesome addition to your holiday cookie box! In just 15 min you will have a fresh and delicious treat.


Lemon Crisp Cookies

Yields: 20 cookies
Prep time: 5 min
Bake time: 10 min
Total time: 15 min


  • 1/3 cup maple syrup + 2 tbsp
  • 1/2 cup almond butter
  • 1 tsp vanilla extract
  • 1 zest of lemon
  • 1 lemon juiced
  • 1 cup oat flour gluten-free
  • 1 cup almond flour
  • 1 tsp baking powder
  • Pinch of salt


  1. Preheat the oven to 350F. Lay the baking tray with parchment paper. By doing so there is no need for oil and it's an easy clean-up.
  2. In the bowl mix, maple syrup, almond butter, vanilla extract, grated lemon zest of the whole lemon, and juice the lemon as well. Mix well, then add oat flour, almond flour, baking powder, and a pinch of salt. Fold and combine well. Next start by scooping 1 tbsp of the dough and rolling it into a ball with your hands and placing it on the baking tray. Press lightly with your hands or a spoon to flatten a little as they will not spread much.
  3. Bake in the oven for 10 minutes, then remove and let it rest on the tray for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!


  • You can store them in an air-tight container.
  • If you store them in the fridge or freezer keep in mind that they will harden.
  • You can make them ahead for any occasion.
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