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Gluten-Free Lemon Crinkle Cookies

"It's like I'm eating candy!" is what my son said when he first bit into these gluten-free lemon crinkle cookies. These cookies offer a moist and sweet treat and are perfect for Christmas, Passover and year-round!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: almond flour, cookies, dessert, easy dessert recipes, gluten-free cookies, lemon, Passover
Servings: 20 servings
Calories: 109kcal
Author: Jenny Finke



  • 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!


This recipe adapted from Food Fanatic


Calories: 109kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Sodium: 5mg | Potassium: 5mg | Fiber: 1g | Sugar: 11g | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.4mg