Soft and chewy lemon pixie cookies are easy to make and bursting with lemon flavor!
If you like buttery lemon cookies that melt in your mouth, be sure to give these homemade lemon pixie cookies a try.
They are sure to win over any lemon lover, and the recipe can be flourless, keto, gluten free, sugar free, egg free, dairy free, and vegan.
Readers also like these Healthy Chocolate Chip Cookies
Lemon pixie cookie ingredients
You will need almond flour, lemon zest, pure vanilla extract, powdered sweetener, baking soda, butter or coconut oil, salt, and lemon juice.
The recipe calls for almond meal or almond flour, but there is also a nut free option linked for those who prefer to make nut free lemon cookies.
I do not recommend substituting a different flour for the almond here. Wheat flour, coconut flour, and almond flour all work very differently in baking.
As a fun flavor twist, try swapping out the lemon with orange zest and juice.
Use leftover lemon zest to make Keto Lemon Bread
Watch the lemon cookie recipe video, above
How to make the lemon cookies
Melt the butter or oil, then stir all ingredients together in a large mixing bowl to form a cookie dough.
Roll into cookie dough balls. I use a cookie scoop to form balls. For softer and chewier cookies, refrigerate the balls until cold or overnight. Otherwise, bake right away.
Preheat the oven to 325 degrees Fahrenheit. Roll the balls in powdered sugar or erythritol if desired, then place the cookie balls on a parchment lined baking tray. Bake 10 minutes on the oven’s center rack.
Press the cookies down with a spoon to turn them into cookie shapes. Let cool fully before handling, as they are delicate while still hot.
Making cookies with a food scale
If you want to use gram measurements instead of cups, here are the amounts to use:
120 grams of almond flour, 15 grams of powdered sugar or erythritol, 30 grams of butter or oil, 10 grams of lemon juice, and 5 grams of pure vanilla extract.
Also remember to add the salt, baking soda, and lemon zest.
The pixie recipe was adapted from my Keto Cookies and Keto Chocolate Cookies, and also from these chewy Keto Peanut Butter Cookies.
Lemon Pixie Cookies
Ingredients
- 1 cup almond flour (or try these nut free Lemon Meltaways)
- 2 tbsp powdered sugar or erythritol
- zest of one lemon
- scant 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tbsp butter or coconut oil
- 1 tsp pure vanilla extract
- 2 tsp lemon juice
- optional powdered sugar or erythritol for rolling
Instructions
- Melt butter or oil. Stir all ingredients to form a dough, then roll into balls. For chewier cookies, refrigerate balls until cold or overnight. Or you can bake right away. Roll balls in additional powdered sugar if desired. Preheat the oven to 325 F. Bake on a parchment lined cookie tray for 10 minutes. Use a spoon to press the balls into cookie shapes. Let cool fully before handling, as they are delicate at first but firm up considerably as they cool.View Nutrition Facts
Notes
Have you made this recipe?
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More Easy Lemon Recipes
Or these Vegan Lemon Bars
Dolores says
just printed this recipe. However, nutrition facts takes me to choc chip cookies.
help. And I can’t access the 17 comments.
CCK Media Team says
Sorry about that! It’s been fixed. Here is the correct nutrition page: https://chocolatecoveredkatie.com/nutrition-lemon-pixies/
Debbie says
How does one pin your recipes? There is a red banner that says pin now for later but there is no link to Pinterest. Thanks
CCK Media Team says
Hi! The “pin recipe” on the right side of the banner is the button to Pinterest. There is also a button at the top of each post 🙂
Taylor says
These look so good! I was looking at the nutrition facts and it says there is 0 sugar, however, it calls for powdered sugar. Or maybe a single serving has less than a gram? Regardless.. I am making these for sure lol! Love lemon everything!!
Alex says
Thank you for including gram measurements! Maybe in the future you can include them along with the volumetric measurements?
Kandy says
I tried making these but only had coconut flour instead of almond flour. I couldn’t get the mixture to even mix together with only two tablespoons of coconut oil! Was the coconut flour screwing up the recipe?
CCK Media Team says
Unfortunately, the recipe does not call for coconut flour and states in the commentary above the recipe that Katie specifically does not recommend it as a substitution here. You are of course always free to experiment with recipes at your own risk. However, we can never vouch for a flour, sweetener, or other ingredient not mentioned in each recipe as an option, because it either means we have not tried that ingredient or we have tried it and it did not work.
Kay says
Coconut flour is capable of absorbing vast amounts of liquid. If you have to use it I’d recommend adding additional liquid, not oil, 1-2Tbls at a time till it comes together. Not sure if it will interfere in the cooking directions. Coconut flour is never a one – one replacement for any flour. Hope this helps! 🙂
Cindy says
Am I able to use ghee instead of butter???
Bobbie S says
These were good but light on the lemon flavor. When I make them next I’ll double the lemon juice and zest. Thanks for the great recipes!
Susie says
Just for clarification, you smoosh them with a spoon AFTER they come out of the oven? Or before, like you do a peanut butter cookie with a fork?
CCK Media Team says
Hi! You can do it either way 🙂
Carol Murphy says
Are the nutrition facts for the regular powdered sugar version or the erythritol version?
Mary says
These cookies were so easy and delicious! I used grass fed butter instead of coconut oil and they turned out great. Will try them with coconut oil next time! Not to hard and not too soft, just right!!!
Rachel says
I just made these, adding the juice of half a lemon to make it more lemony, and they’re absolutely delicious!! 🤤🤤🤤
Grace says
Good texture and a small batch which it great. Next time I will add more lemon and sugar.
MaggieLovesBaking says
Can I use all-purpose flour instead of almond flour?
CCK Media Team says
Hi, just use this one instead: https://chocolatecoveredkatie.com/lemon-meltaway-cookies/
Noreen says
Very simply, Amazing.
We served with coffee when our friend popped over. All they said … “These are very good”
This was my first time making this recipe and I am making more today.
Fabulous!
Jennifer says
Do these cookies freeze well? If so, would you know if I freeze them in dough form or already cooked?
CCK Media Team says
Either way works well!
Priscilla (Cilla) Jacko says
Priscilla
Crystal says
Wow! Simply incredible. Very delicious and easy. I baked these for a gluten free vegan, allergic to coconut (that really limits recipe options because I didn’t feel like buying vegan butter or GF flour that would sit unused).
So I did substitute the coconut oil/butter with canola oil because of the dietary restriction.
I used ground vanilla since it’s hard to find vanilla extract where I am.
I doubled the amount of lemon juice 2 tsp to 4, just based on the helpful comments of other reviewers!
Lastly, I do an extra dusting of powdered sugar after the cookies are done cooking. I thought this makes them sweet enough.
I plan to bake these for other vegan friends this upcoming holiday season! .
Nikki Grennell says
Would these work with no sweetener? I figure if they do, I can always add little bits based on who I’m cooking for
Valerie says
I’m wondering the same.
Kelly Easterbrook says
I have made these Pixie cookies 3 weeks in a row. They are so easy and have never disappointed me. I do like the chewier cookies with the dough placed in the refrigerator. But they are so lemony and a perfect summer cookie! These would go perfectly for a baby or bridal shower too.
Joanna Mattero says
I am going to make these with juice and zest from a mandarin orange, and incorporate 1/4 cup finely chopped figs, and some spices. I’ll let you know how it goes.
RD says
How did these cookies turn out with Joanna M’s modifications? I too would like to try with changes of flavor.
Kristen Kern says
If you use coconut oil, flatten the cookies before baking. They look much nicer than those I flattened after. Added a tiny splash of lemon extract to amp up the flavor. And also, the cookies in the photo must have had a really nice touch up because the real thing are not that yellow.
Midge says
I cannot wait to make these cookies! If I choose to use orange juice rather than lemon, would I be able to add fresh cranberries? It would make the cookies a terrific holiday option.
Kristin says
Midge, I’d be worried that fresh cranberries would be super bitter. How about unsweetened dried cranberries? I think it’s be a better texture too. Can’t wait to see how it goes though, such a great holiday flavor idea!