Lemon Sugar Cookies (Vegan, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 36 cookies
  • 2 cups blanched almond flour
  • 1 cup sorghum flour
  • ¼ cup tapioca starch
  • ½ tsp salt
  • 1 Tbsp baking powder
  • ¼ cup coconut sugar
  • ½ cup agave syrup
  • ¼ cup lemon juice
  • 1 Tbsp vanilla extract
  • *optional: 40 drops doTERRA Lemon essential oil (most bakes out) or 1.5 tsp lemon flavoring extract
  1. In a large bowl, whisk together all the dry ingredients.
  2. Next, add the wet ingredients, and using a silicone spatula, stir to fully combine. The dough will be very thick.
  3. Cover the bowl and place in the refrigerator to chill for 30 minutes to an hour.
  4. While the dough is chilling, preheat the oven to 350 F and line a baking sheet with parchment paper.
  5. When the dough has chilled, use a 1.5 Tbsp cookie scoop (or two spoons) scoop out the dough and place on the baking tray. The cookies do not rise or spread much during baking, so the shape the cookies go into the oven is the shape they will stay. Roll to smooth and then flatten as needed.
  6. Bake the cookies for 10 minutes, remove from the oven, and cool on a wire rack.
  7. Serve immediately or store in an airtight container for 2-3 days.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 1-2 cookies
Recipe by Shalom Homestead at https://shalomhomestead.com/lemon-sugar-cookies-vegan-gluten-free/