Lemon Cookies
Print Recipe

Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free Grain-Free

A delightfully light and fresh-flavored cake-like cookie that is incredibly easy to make.

    • 2 eggs, large
    • ½ cup sugar
    • 1 tablespoon finely chopped lemon zest (from 2 small lemons)
    • 2 tablespoons lemon juice
    • 1/8 teaspoon salt
    • ¼ cup butter, melted
    • ⅓ cup plus 2 tablespoons Pamela’s Coconut Flour
    • ½ cup powdered sugar (optional)

    Preheat oven to 375° with rack in the top third of oven. Grease a baking sheet or line it with parchment paper.

    In a medium bowl, stir together eggs, sugar, lemon zest, lemon juice, salt, and butter. Stir in Coconut Flour and let batter sit for 5 minutes to thicken. Drop spoon-size dollops 2 inches apart onto baking sheet. Bake for 13 to 15 minutes, until tops are firm to a gentle touch and bottoms are starting to turn brown. Once cooled, roll cookies in powdered sugar, if desired.

    NOTE: For best results use parchment covered insulated cookie sheet.

    © Pamela's Products, Inc.

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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605