Lemon Oatmeal Cookies with Lemon Glaze Recipe
These delicious Lemon Oatmeal Cookies combine the wholesome texture of rolled oats and almond flour with the bright, tangy flavors of fresh lemon juice and zest. Sweetened naturally with maple syrup and optionally topped with a smooth lemon glaze, these cookies are a perfect treat for those seeking gluten-free, dairy-free, and naturally sweetened delights.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 3/4 cup Old-Fashioned Rolled Oats
- 1 cup Almond Flour
- 2 teaspoons Lemon Zest (from 1 lemon)
- 1/2 cup Powdered Sugar (for glaze)
Wet Ingredients
- 2 tablespoons Lemon Juice (juice from 1 lemon, plus 1 tablespoon for glaze)
- 1/3 cup Maple Syrup
- 1/4 teaspoon Almond Extract (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a large cookie sheet with parchment paper and lightly spray it with cooking oil spray to prevent sticking. Set aside.
- Mix Dry and Wet Ingredients: In a mixing bowl, combine the rolled oats, almond flour, maple syrup, 2 tablespoons of lemon juice, almond extract if using, and lemon zest. Stir initially with a rubber spatula.
- Form the Dough: Lightly oil your hands to handle sticky dough easily. Squeeze and knead the mixture until it comes together into a sticky cookie dough.
- Scoop and Shape Cookies: Use a cookie dough scoop to portion the dough. Press firmly in the scoop to pack it tightly, then release onto the baking sheet. Flatten the tops gently with the palm of your hand. If edges crack, dampen your fingers and reform the cookie edges.
- Repeat Scooping: Continue until all dough is used; this recipe yields about 6 large cookies.
- Bake the Cookies: Place the sheet in the oven and bake for 14-16 minutes, or until the cookies are lightly golden brown.
- Cool on Baking Sheet: Allow the cookies to cool on the baking sheet at room temperature for 15 minutes without touching to let them firm up.
- Transfer to Rack: Move the cookies to a cooling rack and let them cool completely for an additional hour before glazing.
- Prepare Lemon Glaze: In a small bowl, mix the powdered sugar with 1 tablespoon of lemon juice until you get a thick, creamy paste.
- Glaze the Cookies: Dip the bottom of each cooled cookie into the glaze, twist to coat, then flip and place on a rack to allow excess glaze to drip off.
- Add Extra Zest and Set: Sprinkle extra lemon zest on top if desired. Chill the cookies in the refrigerator for about an hour to set the icing.
Notes
- For a more intense lemon flavor, increase the lemon zest quantity.
- Almond extract is optional but adds a subtle nutty aroma complementing the almond flour.
- Store glazed cookies in an airtight container in the fridge to keep the icing fresh and firm.
- These cookies are naturally gluten-free and use no refined sugars.
- If you prefer a vegan option, ensure your powdered sugar is vegan-certified.
Keywords: lemon oatmeal cookies, gluten free cookies, almond flour cookies, healthy lemon cookies, maple syrup sweetened, lemon zest, lemon glaze
