This post features my gluten-free lemon crinkle cookies and contains affiliate links.
I was so surprised how delicious these gluten-free lemon crinkle cookies turned out. So. Darn. Good!
If you’ve been following me here at Good For You Gluten Free, you know I love baking with almond flour. Almond flour is a protein-rich flour that makes baked goods moist and is much healthier for you than white flour.
Almond flour, simply put, is a great alternative gluten-free flour for all your gluten-free baking needs.
When I came across a recipe for Gluten-Free Lemon Crinkle Cookies on Pinterest, I was excited to give it a try, with a few adaptations of my own, of course.
How to Make Them
These gluten-free lemon crinkle cookies require a few simple ingredients to make.
Almond Flour: I highly recommend using a good quality, blanched almond flour for this recipe. I personally use Honeyville’s blanched almond flour but you could also use Wellbee’s Superfine Almond Flour, which is also Kosher for Passover.
Sugar: You’ll need to add sugar to this recipe to make ’em sweet. These cookies will taste like sweet lemon drops in your mouth.
Lemon Juice and Zest: Of course no lemon cookie would be complete without lemon juice and lemon zest. Use fresh lemon ingredients only. You’ll taste the difference.
Egg Whites: You’ll want to beat the egg whites into stiff white peaks. This will help the cookies come out fluffy and moist. Getting this part right ensures one heck of a moist cookie as a result.
Powdered Sugar: Powdered sugar gives these cookies their beautiful crinkle look and adds a touch of additional sweetness. Did you know that most powdered sugars are made with cornstarch? Instead I use an organic powdered sugar made with tapioca starch.
I mix the dry ingredients in one bowl and then beat the egg whites to stiff peaks in another bowl. Then I fold all the ingredients together gently with a spatula until it’s combined well.
I then enlisted my daughter’s help to make the next part go faster. I would roll the cookies into balls (using lightly wet hands) and then she would dip each cookie into the powdered sugar and place on the baking sheet. If you’re doing this solo, first roll out all the cookies, then dip them into the powdered sugar (otherwise your hands will be a mess and the cookies will be compromised).
How Did They Taste?
My favorite part of making this recipe was taste testing these yummy gluten-free lemon crinkle cookies.
I love them and felt like I was eating a lemon candy sprinkled with powdered sugar. Yum! My kids love ’em too. They tell me it’s one of their favorites (although I’m feeling like a lot of my recipes are becoming favorites!).
And just look how beautiful these cookies look – so gorgeous!
I was proud to serve this dessert to my guests. They make the perfect holiday/Christmas cookie and can even work for Passover too.
If you love crinkle cookies, you can also try my soft and fudgy gluten-free chocolate crinkle cookies. Or if you’re looking for other gluten-free cookie recipes, please check out my list of 20 Gluten-Free Holiday Cookies and Treats. You’ll find something of inspiration there for sure!
Gluten-Free Passover Cookie?
A lot of my Jewish friends have asked me if this gluten-free lemon crinkle cookie is Passover-friendly. Yes, it is!
However, if you’re making these cookies for Passover, please make sure your almond flour is Kosher for Passover, and please note that most powdered sugar contains corn (corn is not allowed during Passover). There are plenty of powdered sugar brands that use tapioca starch vs. cornstarch.
I hope you enjoy these gluten-free lemon crinkle cookies as much as I do. Thank you Food Fanatic for the inspiration and for this keeper lemon crinkle cookies recipe for Passover and year-round!
Gluten-Free Lemon Crinkle Cookies Recipe
Gluten-Free Lemon Crinkle Cookies
Ingredients
- 2 cups Honeyville blanched almond flour
- 1 cup sugar
- Zest of 1 lemon
- Pinch of salt
- 2 large egg whites, room temperature
- 1 tsp. freshly squeezed lemon juice
- 1/4 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine almond flour, sugar, salt and lemon zest. Set aside.
- In a separate bowl (or in your standing mixer), beat egg whites until soft peaks form.
- Fold in lemon juice and almond flour mixture into the egg whites until well combined.
- Roll dough into 1.5 inch balls (mixture is sticky, so wet your hands to get well shaped balls).
- Next, roll each ball in powdered sugar and place on prepared baking sheet about 2 inches apart.
- Bake for 15-17 minutes or until tops start to crack and bottoms are slightly browned.
- Cool completely on baking sheet before serving. These cookies store well and even taste better on Day 2, 3 and 4!