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.
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.
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.
