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!
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 😉
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 These Cookies
The best part about paleo baking? It's so forgiving compared to traditional baking. These cookies could not be any easier.
- Preheat the oven. Line a baking sheet with foil, parchment paper, or silicone mat.
- Mix the dry ingredients. Add the almond flour, coconut flour, baking soda, and salt to a bowl. Whisk until it's evenly combined.
- 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.
- Bake. Roll the dough into balls and flatten on the baking sheet. Bake for about 10 minutes and let cool slightly before serving.
- 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!
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!
- 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!
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.
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.
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.
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
Strawberry Lemon Cookies
- 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.
- 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.
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