Lemon Almond Crinkle Cookies
Bright, chewy almond cookies with a crackly coconut "snow" crust and a burst of lemon. Grain-free and cheerful.
Why you'll love this recipe
- Not one spoon of refined sugar
- Naturally gluten free
- Sweetened with real honey
- Makes enough for 16
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 1/2 cups (250 g) almond flour
- 1/3 cup (110 g) raw honey
- 1 large egg
- Zest of 2 lemons + 2 tbsp juice
- 1/2 tsp almond extract, 1/2 tsp baking soda, pinch salt
- 1/3 cup fine shredded coconut (for rolling)
How to make it
Mix almond flour, honey, egg, lemon zest, juice, almond extract, baking soda and salt to a sticky dough. Chill 30 minutes.
Preheat oven to 350°F (175°C). Line a tray.
Roll dough into 16 balls, then roll each in shredded coconut to coat.
Place on the tray; do not flatten.
Bake 10–13 minutes until the coconut is lightly golden and the tops crack. Cool fully.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Lemon Almond Crinkle Cookies really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Lemon Almond Crinkle Cookies gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Lemon Almond Crinkle Cookies keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Lemon Almond Crinkle Cookies make?
This makes enough for 16. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Lemon Almond Crinkle Cookies
Bright, chewy almond cookies with a crackly coconut "snow" crust and a burst of lemon. Grain-free and cheerful.
Ingredients
- 2 1/2 cups (250 g) almond flour
- 1/3 cup (110 g) raw honey
- 1 large egg
- Zest of 2 lemons + 2 tbsp juice
- 1/2 tsp almond extract, 1/2 tsp baking soda, pinch salt
- 1/3 cup fine shredded coconut (for rolling)
Instructions
- Mix almond flour, honey, egg, lemon zest, juice, almond extract, baking soda and salt to a sticky dough. Chill 30 minutes.
- Preheat oven to 350°F (175°C). Line a tray.
- Roll dough into 16 balls, then roll each in shredded coconut to coat.
- Place on the tray; do not flatten.
- Bake 10–13 minutes until the coconut is lightly golden and the tops crack. Cool fully.
