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Lemon Pixie Cookies

5 from 318 votes

Soft and chewy lemon pixie cookies are easy to make and bursting with lemon flavor!

Sugar Free Lemon Cookies
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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

Keto Lemon Cookie Recipe

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

Whole Lemons

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.

Lemon Pixie Cookies

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.

Soft Chewy Lemon Pixie Cookies
Pin it now to save for laterPin Recipe

Lemon Pixie Cookies

Soft and chewy homemade lemon pixie cookies are bursting with lemon flavor.
Cook Time 10 minutes
Total Time 10 minutes
Yield 5 large or 10 small
5 from 318 votes

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

Still hungry? Try these Black Bean Brownies.
 

Have you made this recipe?

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More Easy Lemon Recipes

Lemon Mousse

The Ultimate Vegan Lemon Loaf Cake

Vegan Lemon Bread

The best lemon sorbet recipe in hollowed out lemons

Lemon Sorbet

Keto Lemon Bars Recipe

Keto Lemon Bars

Or these Vegan Lemon Bars

Published on February 15, 2023

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24 Comments

Leave a comment or reviewLeave a rating
  1. Dolores says

    just printed this recipe. However, nutrition facts takes me to choc chip cookies.
    help. And I can’t access the 17 comments.

  2. Debbie says

    5 stars
    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 🙂

  3. 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!!

  4. 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! 🙂

  5. 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!

  6. 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?

  7. Mary says

    5 stars
    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!!!

  8. Rachel says

    5 stars
    I just made these, adding the juice of half a lemon to make it more lemony, and they’re absolutely delicious!! 🤤🤤🤤

  9. Noreen says

    5 stars
    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!

  10. Crystal says

    5 stars
    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! .

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