Strawberry Lemon Cookies

5 from 3 votes

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.

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 173

Author Jessica Kwon

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