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    Balance With Jess » Recipes » Dessert

    Strawberry Lemon Cookies

    Published: Jul 10, 2021 · Modified: Jul 13, 2021 by Jessica · Leave a Comment · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    These paleo Strawberry Lemon Cookies are the perfect combination of sweet and sour. Tart lemon cookies are filled with little bites of freeze-dried strawberries. With a base of almond and coconut flour, they're also gluten-free and dairy-free. So easy to make and fun to eat!

    Several cookies with a cookie scooper
    Jump to:
    • Strawberry Lemonade in Cookie Form
    • Ingredients
    • How To Make These Cookies
    • Top Tips
    • FAQ
    • Looking For More?
    • 📋 Recipe
    • Pin It For Later
    • Products I Used

    Strawberry Lemonade in Cookie Form

    Strawberry lemon is a classic paring - sweet strawberry balances the sour lemon to make a mouthwatering combo. And we totally take advantage of it in these delicious strawberry-filled lemon cookies!

    These easy Strawberry Lemon Cookies are the perfect treat in the summer. The cookies themselves are made with almond flour for a gluten-free and low-carb base. You get triple the lemon with lemon juice, zest, and extract. And freeze-dried strawberries are the perfect accompaniment to the lemon cookie base. In each bite, you get tart, mouth-puckering lemon flavor followed by chewy dried strawberries for a tasty pink lemonade-esque moment.

    These paleo lemon cookies are also so easy to make from scratch! You only need 25 minutes from start to finish. They're perfect for a quick treat after dinner or for weekend baking with family.

    Are These Cookies Healthy?

    Yes! I love baking paleo treats because they're usually lighter in carbs, calories, sugar, and fat. These Strawberry Lemon Cookies are made with almond flour and coconut flour to keep them gluten-free. We also use coconut oil instead of butter to keep them dairy-free. I also love baking with coconut sugar because it's plant-based and minimally processed.

    Overall, these paleo cookies are grain-free, refined-sugar free, and dairy-free. They're also filled with fruit which definitely counts as healthy right 😉

    Ingredients

    Ingredients

    These ingredients are staples in paleo baking!

    • Almond flour: The gluten-free base of these cookies
    • Coconut flour: Adds structure since it's denser than almond flour.
    • Baking soda: To help them rise.
    • Salt: To enhance the flavor in these cookies.
    • Egg: Use a room temperature egg so it'll incorporate into the batter better.
    • Coconut sugar: A plant-based sweetener. If you can find it, I would recommend using blonde coconut sugar to keep the cookies on the lighter side. You can also substitute with an equal amount of white cane sugar.
    • Coconut oil: Adds fat and richness in place of butter.
    • Lemon extract: Really important for adding that oomph and even more lemon flavor! If you don't have it, I would add more lemon zest as the lemon juice's acidity can affect the way the cookies bake and taste.
    • Lemon juice and zest: Freshly squeezed lemon juice is key here. Also make sure you avoid zesting the white pith as it can make the cookies bitter.
    • Freeze-dried strawberries: Very delicious and concentrated flavor of sweet strawberries. Also adds a fun chewy texture within the cookies!
    How to make the cookies

    How To Make These Cookies

    The best part about paleo baking? It's so forgiving compared to traditional baking. These cookies could not be any easier.

    1. Preheat the oven. Line a baking sheet with foil, parchment paper, or silicone mat.
    2. Mix the dry ingredients. Add the almond flour, coconut flour, baking soda, and salt to a bowl. Whisk until it's evenly combined.
    3. Whisk together the wet ingredients. Whisk the egg and coconut sugar first, then add in the coconut oil, extract, lemon, and zest. Add the dry ingredients to the wet, mixing until it's all combined. Then stir in the strawberries.
    4. Bake. Roll the dough into balls and flatten on the baking sheet. Bake for about 10 minutes and let cool slightly before serving.

    Top Tips

    • Make sure your baking soda isn't too old. If your baking soda is past its prime, the cookies will be flat, dense, and have a bitter aftertaste. To test your it, add a little vinegar or lemon juice (anything acidic) to a small bowl. Add a pinch of baking soda - it should immediately fizz. If it doesn't or barely does, it's time to buy a new one.
    • Whisk the egg and sugar together first. Use a room temperature egg and combine it with sugar before adding the remaining wet ingredients. This is especially important when the sweetener is coconut sugar, which has a tendency to clump. The egg will distribute the sugar more evenly throughout the cookies instead of having patches of super sweet batter.
    • Use a fresh lemon. Fresh lemon juice is so superior to the bottled ones! Fresh zest and juice will produce a more fragrant cookie. To get the most out of your lemon, scrub the exterior well to remove any dirt. Then microwave for 10-15 seconds until warm to the touch. A warm lemon is juicier than a cold one!

    Storing Leftovers

    If you have leftover Strawberry Lemon Cookies, store them in an air-tight container or zip-top bag. They will last in the fridge for 1 week or at room temperature for 2-3 days.

    Can I Freeze It?

    Absolutely! Let the cookies cool completely, then transfer to a freezer-safe zip-top bag. Place the cookies in a single layer or separated by parchment paper. Squeeze as much air out as possible and store in the freezer for up to 2 months.

    Let thaw in the fridge or at room temperature and enjoy!

    Stack of cookies

    Variations

    • For more texture and sweetness, add in ¼ cup white chocolate chips.
    • In place of lemon extract, you can use ½ almond extract for a more floral or cake batter flavor. It would enhance the almond flavor from the flour as well.
    • Poppy seeds would be a fun addition as well - lemon and poppyseeds are another classic pairing!

    FAQ

    Can I replace lemon extract with more lemon juice, or vice versa?

    I would not substitute lemon extract or lemon juice for the other. Lemon juice is very acidic and will alter the chemistry of the cookie, so adding more or less will affect the outcome of the cookie. If anything, I would omit the lemon extract and add more zest.

    Can I use fresh strawberries?

    No! Fresh strawberries are too watery and will release water when baked. The cookies will get waterlogged and gooey. Freeze-dried strawberries work best in this recipe.

    Is baking soda or baking powder better for cookies?

    Baking powder is basically baking soda + acid, which we already have in this recipe thanks to the lemon juice. So for this cookie, baking soda would be the better choice.

    Plate of cookies with a bite in one

    Looking For More?

    Every meal should end on a sweet note, in my opinion. If you want more dessert options, check these delicious recipes out:

    • PSL Chocolate Chip Bars
    • Hot Cocoa Cookies
    • Lemon Chia Seed Muffins
    • Healthier Dulce de Leche Thumbprint Cookies
    • Banana Chocolate Chip Walnut Muffins

    📋 Recipe

    5 from 3 votes
    Comments Print Recipe

    Strawberry Lemon Cookies

    These paleo Strawberry Lemon Cookies are the perfect combination of sweet and sour. Tart lemon cookies are filled with little bites of freeze-dried strawberries. With a base of almond and coconut flour, they're also gluten-free and dairy-free.
    Author: Jessica Kwon
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 13 cookies
    Calories: 173kcal
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    Ingredients

    • 1¼ cup + 2 tbsp almond flour
    • 2 tablespoon coconut flour
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 egg room temperature
    • ⅓ cup coconut sugar
    • ¼ cup melted coconut oil cooled
    • 1 teaspoon lemon extract
    • 1½ tablespoon fresh lemon juice
    • Zest from 1 lemon about 1 tsp
    • ⅔ cup freeze-dried strawberries roughly chopped
    US Customary - Metric

    Instructions

    • Preheat oven to 350°F. Line a baking sheet with parchment paper.
    • In a medium bowl, combine almond flour, coconut flour, baking soda, and salt. Stir until evenly mixed. Set aside.
    • In a large bowl, whisk egg and coconut sugar until homogenous. Add coconut oil, lemon extract, lemon juice, and zest. Whisk until combined.
    • Add dry ingredients to wet ingredients, mixing thoroughly. Fold in freeze-dried strawberries.
    • Roll 1½ tablespoon of dough into balls and place evenly spaced on baking sheet. Lightly press down with fingers or the bottom of a cup.
    • Bake for 8-10 minutes or until the bottoms are lightly browned. Let cool for 1-2 minutes before transferring to a cooling rack.

    Notes

    • Storing Leftovers: Store in an air-tight container or zip-top bag in the fridge for 1 week or at room temperature for 2-3 days.
    • To Freeze: Let the cookies cool completely, then transfer to a freezer-safe zip-top bag. Place the cookies in a single layer or separated by parchment paper. Squeeze as much air out as possible and store in the freezer for up to 2 months. Let thaw in the fridge or at room temperature.
    • Lemon extract cannot be replaced with more lemon juice. If you don't have any, I would add more lemon zest as the lemon juice's acidity can affect the way the cookies bake and taste.

    Nutrition

    Serving: 1cookie | Calories: 173kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 81mg | Potassium: 168mg | Fiber: 3g | Sugar: 11g | Vitamin A: 18IU | Vitamin C: 149mg | Calcium: 29mg | Iron: 3mg
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    Products I Used

    The following contains affiliate links, which means I will earn a commission if you purchase an item through these links. I only recommend the brands I know and trust. Thank you for your support!

    Paddle

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    Stand Mixer

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    Citrus Juicer

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    Coconut Sugar

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    Hi! I'm Jessica and I love creating delicious easy and delicious recipes for you to try at home! Nothing beats comfort food - it's what we always crave at the end of the day. It's also what I love to cook and eat, so these recipes are simple and cozy dishes that are also veggie-forward and nourishing. Life is all about balance, and I'm here to help! Dig deeper →

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