The best recipes are sometimes the simplest. Like this one for Gluten Free Lemon Almond Cookies. Sarah and I were in a video with Healthy Grocery Girl and I needed to bring something with lemon. I love cooking with almond meal so I decided to combine the flavors and came up with these cookies. They are quick and easy and can be made in one bowl.
Start with 2 cups of almond meal.
Combine 1/4 cup plus 2 tablespoons sugar.
The zest of one lemon.
Combine all of this in a bowl with 6 tablespoons of butter (softened), 1 teaspoon vanilla and a half teaspoon salt.
Mix with a spoon or your hand until it’s all combined.
Line a cookie sheet with parchment paper. Use small cookie baller to drop cookies. Flatten with your fingers.
Put them in the oven at 350 degrees and bake for about 12 to 15 minutes or until the cookies start to become slightly brown. Let completely cool. While they’re cooking, mix lemon juice and powdered sugar to make a glaze. Add 1 part lemon juice to 4 parts powdered sugar (it should be thickish, but thin enough to pour over cookies).
Serve and enjoy! They can be enjoyed immediately or frozen.
Be on the lookout for our video with Healthy Grocery Girl and Limoneira Lemons.
Gluten Free Lemon Almond Cookies
2 cups almond meal
1/4 cup plus 2 tablespoons sugar
6 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla
zest of one lemon
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Combine all ingredients in one bowl and mix (I used my hand, but you can use a spoon) until combined. Using a small cookie scoop, scoop cookies on cookie sheet. Flatten the top. Bake for 12 to 15 minutes or until cookies start to look brownish.
While cookies are baking, mix 1 part lemon juice and 4 parts powdered sugar in a small bowl. When cookies are completely cooled, drizzle glaze over cookies. Enjoy!