Gluten Free Lemon Cookies -

5 from 1 vote

Gluten Free Lemon Cookies

These soft and chewy gluten free lemon cookies are super flavorful thanks to bright lemon zest. Made with oat flour.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 92kcal

Preheat the oven to 350°F. Line two baking sheets with parchment.
In a small bowl, whisk together the 1 ½ cups oat flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, and ½ teaspoon fine sea salt.
In a large bowl, beat together the ½ cup unsalted butter, ½ cup granulated sugar, ¼ cup brown sugar, and 1 tablespoon lemon zest until creamy. Beat in the ½ teaspoon pure vanilla extract and 1 large egg, beating until well incorporated, then beat in the flour mixture until a smooth dough forms. Place in the oven to chill for about 30 minutes.
When ready to bake, preheat the oven to 350℉. Drop the cookies by the tablespoonful onto the prepared baking sheets, spacing them about 2" apart (optionally, use a fork dipped in water to gently flatten each one). Place in the oven and bake for 13-15 minutes, until golden.
Remove the cookies from the oven and cool for 2 minutes on the baking sheets before transferring them to a rack to cool completely. After cookies are completely cool, drizzle with the lemon glaze if using.

Rest the dough overnight. I like storing the dough in an airtight container in the fridge for up to 24 hours. This performs the dual purpose of allowing the gluten-free flour to hydrate and letting the flavors fully develop.
Roll in sugar. If you like, roll the dough balls in granulated or coarse sugar before baking.
Press with a fork. I experimented with doing a cross-hatch pattern on these cookies (similar to flourless peanut butter cookies), but I prefer the look and taste of leaving them unpressed. However, this is an option if you prefer a flatter cookie.
Baking time options. For a crisper cookie, bake the dough a minute or two longer than instructed. For a softer cookie, pull the cookies out of the oven a minute or so earlier.
To glaze or not to glaze? I often top my cookies with a homemade lemon glaze or a maple glaze for a different flavor twist. You could also dust them with powdered sugar or try drizzling each one with my simple chocolate icing.
Use gluten-free all-purpose flour. If you don't have oat flour on hand, use 1 ½ cups of a 1:1 gluten-free flour blend, or try my homemade gluten free flour blend instead of the oat flour.