Gluten Free Almond & Lemon Macaroon Cookie Recipe
Indulge in our Gluten Free Almond & Lemon Macaroon Cookie, a delightful treat that perfectly balances the rich nuttiness of almond with the zesty brightness of fresh lemon. Each bite offers a chewy texture and a burst of citrus flavor, making it an irresistible choice for anyone craving a sweet escape. Delightfully gluten-free, this cookie is a guilt-free pleasure you won't want to miss!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
Mix the Dry Ingredients
In a large bowl, combine almond flour, granulated sugar, baking powder, and salt. Mix well until there are no lumps.
- 3
Add Wet Ingredients
In a separate bowl, whisk together egg whites, vanilla extract, and lemon zest. Gradually add this mixture to the dry ingredients, stirring until fully combined.
- 4
Shape the Cookies
Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 5
Bake the Cookies
Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- 6
Cool and Serve
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
