Soft-Baked Healthy Lemon Cookies

recipes sweets May 29, 2020

Growing up, my sister hated chocolate (gasp, I know), so she was the designated fruity girl while I never gave anything other than chocolate much of a second glance. But over the years I’ve become a bigger and bigger fan of fruit-filled treats, especially when citrus is involved.

I won’t lie, I’m a sucker for a good lemon bar (check out my Creamy Vegan Lemon Bars and Healthy Meyer Lemon Bars if you’re on the same page), but these Soft-Baked Lemon Cookies might just give them a run for their money.

I’m a firm believer that sweets are best when they only utilize minimal, wholesome and nutritious ingredients, and these cookies are the perfect example. A few pantry staples including almond flour, coconut flour, ghee, maple syrup and lemons are all you need for a sweet treat that satisfies your sweet tooth and does some good for your body too!

And while I’m not opposed to a crunchy cookie, anything soft-baked is right up my alley. The texture is doughy and dreamy, but I also enjoy these cookies right out of the freezer (the best way to store them in my opinion), if you’re looking for a bit more density.

One of my personal favorite ingredients both in cooking and baking, as featured in this recipe, is ghee. For those unfamiliar, ghee is simply clarified butter with the milk solids removed, making it easy to digest for those sensitive to dairy. Read more about Why I Ditched Dairy for the full run-down on my experience!

It is likewise a staple in Ayurvedic cooking due to its nutrient profile, anti-inflammatory properties and heart-healthy fats. Ghee also remains stable when cooked at high temperatures, making it one of my staples for stir fries, roasted veggies and baked goods.

Fourth and Heart and Farm True are a couple of my go-to brands that I encourage you to check out. For this specific recipe I used the Fourth and Heart Vanilla Bean flavored ghee for extra goodness, but you can certainly use any regular version.

Regular butter is a perfect substitute, though, if you prefer or don’t have ghee on hand. But now might be the perfect opportunity to give this ingredient a try!

Likewise, as is the case for any baked good in my opinion, a glaze or icing is key. My mom makes the most delicious lemon pound cake with a lemon and powdered sugar glaze, so this was my ode to that childhood favorite. But in true Goodness With G fashion, I included a couple simple swaps for a more nutritious but just as tasty result.

Coconut butter is not only one of the most delicious foods on the planet, but it also provides tons of creamy richness, naturally. Unlike coconut oil, this ingredient is simply the blended meat of the coconut, so all of the gut and digestion-loving fiber stays in tact. For more ways to put coconut butter to use, check out my Peaches & Cream Energy Balls and Cinnamon Bun Bliss Balls.

You can find coconut butter (also called coconut manna) at most grocery or health foods stores, and Nutiva and Cap Beauty are some of my personal favorite brands. Simply melt together this coconutty goodness with some lemon juice for a dreamy glaze that makes the perfect topping.

So for all of my fellow citrus lovers, lemon cookies are a no-brainer. But I can even promise that these simple, delicious and refreshing treats might even get the chocoholics in your life to make an exception  .

Let me know if you give these Soft-Baked Healthy Lemon Cookies a try by tagging me on social media @goodness_with_g and using the hashtag #goodnesswithg. Happy baking!


 YIELDS12 Servings
  •  2 cups almond flour
  •  ½ cup coconut flour
  •  ¼ cup ghee, melted (I used Fourth & Heart Vanilla Bean Ghee, but you can use regular)
  •  â…“ cup maple syrup
  •  juice of 1 lemon (about 4 tbsp)
  •  zest of 2 lemons
  •  1  egg
  •  2 tsp vanilla extract
  •  ½ tsp baking soda
  •  pinch of salt
Lemon Glaze
  •  juice of 1-2 lemons (depending on preferred thickness of the glaze)
  •  ¼ cup coconut butter, melted


Preheat oven to 350 degrees.
Add all of the cookie ingredients to a medium-sized bowl. Mix to combine completely.
Place dough in the fridge to chill for 20 minutes.
Scoop into 12 balls, and place on a parchment-lined baking sheet. Use your fingers to press each ball into a flatter, cookie shape.
Bake for 18 minutes.
Transfer to a wire rack to cool completely.
To make the glaze, whisk together melted coconut butter and lemon juice.

*For a thicker glaze, add more coconut butter. For a thinner glaze, add more lemon juice*

Drizzle glaze over cookies when cooled.


*Note - these cookies freeze well, and taste great cold as well*

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