Simple. Fun. Naturally gluten-free! These Lemon Almond Cookies are a colourful, spring adaptation of my popular Chewy Almond Cookies. Made with zesty lemon and the same stress-free cookie base, these Lemon Almond Cookies use a handful of ingredients, are oil-free, flourless, and naturally gluten-free. The result is a chewy, fragrant, cookie dipped in lemon glaze, speckled like Robin eggs, and the perfect springtime treat. This recipe is as fun to decorate as it is to bake (especially with kids). Each cookie becomes a little piece of edible art, ideal for Easter tables, spring celebrations, or a cozy afternoon of mindful baking.
Can I use almond meal instead of almond flour?
Almond meal is typically a coarser almond powder that contains almond skins. Almond flour is most commonly used for baking and is made from blanched, peeled, almonds that have been very finely ground. For this Lemon Almond Cookie recipe, both almond meal and almond flour will work great!
Are Lemon Almond Cookies gluten-free?
Yes they are! One of my favourite things about these cookies is that they are naturally, gluten-free and delicious! They are soft, chewy, and can be made with one bowl, in less than 15 minutes!
Can I make this recipe plant-based?
Yes! You can substitute regular, large eggs, with flax eggs (ground flax seeds + water) for a purely plant-based recipe.
Sofia’s Baking Tip: Flax Eggs
1 Flax egg (plant based egg substitute) = 1 tbsp Flax meal + 3 tbsp water (cold or warm) Let sit for 5 minutes then its ready to use!
How should I store these cookies?
These cookies can be stored in an air-tight container at room temperature for 4-6 days or up to 6 months in the freezer. Allow cookies to thaw for 30 min to 1 hour at room temperature if eating from the freezer.
Lemon Zest – to rub into sugar for added lemon flavour!
Eggs – large, room temperature
Almond Extract – natural almond extract (to your taste!)
Lemon Juice – to make the lemon glaze!
Powdered Sugar – to make the lemon glaze!
Salt *just a pinch!
Food Colouring – I recommend a pastel blue colour to look your cookies look like Robin eggs but you can use whatever colour you like!
**A touch of cocoa + water for speckling your eggs**
Step-by Step Instructions to make Lemon Almond Cookies!
Preheat oven to 350F (325F convection bake). Line 1 baking tray with parchment and set aside.
Lemon Almond Cookies
In a large bowl, combine sugar with lemon zest. Blend lemon zest into sugar with your clean hands or using a wooden spoon. Add eggs and almond extract. Mix to combine.
Add almond flour with a pinch of salt, and mix together until wet and evenly combined.
Form into 2 tbsp dough mounds, roll into balls, and shape into an egg (optionally – press into an egg mold). Place on a baking sheet, flatten slightly, then space them 1-2″ apart.
Bake for ~20 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool completely on a baking sheet.
Lemon Glaze
In a small bowl, combine powdered sugar with 2 tsp of lemon juice. Continue adding a few drops of lemon juice at a time until a thick, dip-able, glaze forms.
Assembly
Dip the top of your Lemon Almond Cookies in lemon glaze and return them to the parchment lined baking sheet. Mix together 1 tsp of dark cocoa powder and 1-2 tsp water until a flickable, dark, liquid consistency forms. Let set at room temperature for 15-20 minutes.
Dip clean brush into cocoa water and – using your fingers or a fork – flick the end of the brush towards your egg shaped lemon almond cookies.
Allow to cool fully and store in an airtight container at room temperature for 3-5 days or in the freezer for up to 6 months.
Enjoy!
Take Home Messages
There’s something so joyful about taking a family favourite and giving it a playful, seasonal twist. These Lemon Almond Cookies are proof that a simple recipe and a bit of creativity can create something truly special, and baking them with your kids makes the memory even sweeter.
If you try them out, don’t forget to tag me on Instagram at @themindfulmeringue so I can see your beautiful pastel eggs in action! 🐣💛
Also check out:
Easter Egg Blondies
Colourful Meringue Cookies
Sprinkle Macaroons
Lemon Almond Cookies {Easter Edition!}
themindfulmeringue
Simple. Fun. Stress-free. These Lemon Almond Cookies are a tangy, spring, adaptation of my popular Chewy Almond Cookies enhanced with lemon zest and speckled blue lemon glaze tops to look like little Robin Eggs.
325grams (~3 1/4 cups)Almond Flourunbleached, fine ground
3/4cupGranulated Sugarunrefined, cane sugar
2Eggslarge, room temperature
3tspNatural Almond Extract
a pinch of salt
1cupPowdered Sugar
Lemon Zest of 1 lemon
4-5tspLemon Juice
Instructions
Preheat oven to 350F (325F convection bake). Line 1 baking tray with parchment and set aside.
Lemon Almond Cookies
In a large bowl, combine sugar with lemon zest. Blend lemon zest into sugar with your clean hands or using a wooden spoon. Add eggs and almond extract. Mix to combine.
Add almond flour with a pinch of salt, and mix together until wet and evenly combined.
Form into 2 tbsp dough mounds, roll into balls, and shape into an egg (optionally – press into an egg mold). Place cookies onto a baking sheet, flatten slightly, then space them 1-2" apart.
Bake for ~20 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool completely on a baking sheet.
Lemon Glaze
In a small bowl, combine powdered sugar with 2 tsp of lemon juice. Continue adding a few drops of lemon juice at a time until a thick, dip-able, glaze forms.
Assembly
Dip the top of your Lemon Almond Cookies in lemon glaze and return them to the parchment lined baking sheet. Mix together 1 tsp of dark cocoa powder and 1-2 tsp water until a flickable, dark, liquid consistency forms. Let set at room temperature for 15-20 minutes.
Dip clean brush into cocoa water and – using your fingers or a fork – flick the end of the brush towards your egg shaped lemon almond cookies.
Allow to cool fully and store in an airtight container at room temperature for 3-5 days or in the freezer for up to 6 months.
Enjoy!
Notes
Sofia’s Tips:
Make it sensory: Encourage your kids to feel the textures—almond flour, smooth glaze, and the speckle-flicking fun.
Make ahead: These cookies store beautifully and are a great make-ahead treat for spring events.
Mindful pause: While your cookies cool and the glaze sets, take a moment to sit, sip some tea, and reflect on something that made you smile today.
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
Keyword almond flour, baking, easter recipe, robin egg desserts, spring baking
