Soft, delicious almond lemon cookies with a bright lemon glaze! And we’re making these lemon almond shortbread cookies with almond flour and maple syrup, so they’re vegan, gluten free, dairy free, and are made without refined sugars!
In a large bowl, combine almond flour, melted vegan butter, maple syrup, salt, almond extract, and lemon zest. Stir until well combined.
2 ½ cups superfine blanched almond flour, ¼ cup vegan butter, 5 tablespoon maple syrup, ¼ teaspoon salt, ¼ teaspoon almond extract, 1 ½ tablespoon lemon zest
Cover bowl with plastic wrap and place dough in the refrigerator to chill for at least 30 minutes.
When ready to bake, preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.
Use a small cookie scoop (or rounded tablespoons) to scoop dough into balls and place 2 inches apart on lined cookie sheet. Press down gently with hands or a spatula to flatten cookies slightly.
Bake in preheated oven 12-14 minutes or until edges of cookies are golden brown. Let cool on baking sheet for 10-20 minutes, then remove to a wire rack to cool completely.
Lemon Glaze
Whisk together lemon zest, lemon juice, and powder sugar (or maple syrup) until smooth.