These soft Sugar Free Lemon Cookies are made with almond flour, fresh lemon zest, and natural sweeteners. This quick and easy no chill cookie recipe is also gluten free!
Once you’ve made this sugar free lemon cookie recipe, you’ll be able to customize this sweet treat for other tangy citrus flavors next!
Aimee’s Recipe Notes
Taste & Texture: Tangy lemon cookies with a soft texture.
Sweetener: I use monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural.
Storage: Keep these cookies in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
Top Tip: These cookies taste best after they have completely cooled. They will firm up nicely after cooling. Dust with powdered monk fruit sweetener for a beautiful finish.
Here’s What You’ll Need
Be sure to scroll down to the recipe card below for a complete list of ingredients and measurements. But here’s a few highlights.
- Almond Flour- not to be confused with almond meal. Almond meal if it’s not finely ground gives a slightly different texture.
- Lemons- I use fresh lemon zest from one large lemon. Instead of using lemon juice, I use lemon extract. It’s more concentrated and gives a better punch of citrus flavor.
- Monk Fruit Sweetener- You’ll need granulated monk fruit sweetener for the cookie dough, and powdered monk fruit for the topping. I love this brand on Amazon. You could swap it out for Stevia.
How to Make Sugar Free Cookies
Make the cookie dough. Combine ingredients using a mixer. No need to chill this cookie dough. However, if you want to freeze the cookie dough (and not the baked cookies), use my guide on how to freeze cookie dough.
Bake. Drop onto parchment paper lined cookie sheet. Cool on pan for about 15 minutes. Sprinkle with powdered sugar after cooling.
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