Gluten-Free Lemon Cookies

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by | Read time: 2 minutes

When life gives you lemons, what do you do? Lemonade is an obvious choice, but we say when you’ve got lemons, make gluten-free lemon cookies. Though no one would argue against the sweet, refreshing beverage, cookies are frankly a lot more fun. This batch is made with lemon juice, lemon zest and gluten-free flours. These non-dairy treats can also be made vegan—just swap out the eggs for two flax “eggs” and enjoy!

Stack of Gluten-Free Lemon Cookies with Lemon Fruit |

Recipe courtesy of Sarena Shasteen


2/3 cup Bob’s Red Mill Garbanzo Bean Flour
2/3 cup Bob’s Red Mill White Rice Flour
1/2 cup Bob’s Red Mill Tapioca Flour
1/2 cup Bob’s Red Mill Almond Flour
2 tsp. Bob’s Red Mill Xanthan Gum
1-1/2 cup white sugar or favorite alternative
1/2 cup powdered sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup dairy- & soy-free Earth Balance spread
2 eggs
2 Tbsp. fresh lemon juice
Zest of one lemon


  1. In a large bowl, beat together sugar and Earth Balance until soft and fluffy. One by one, beat in eggs. Set aside.
  2. In separate, clean bowl, mix flours, xanthan gum, baking soda and salt. Pour into sugar mixture and beat until combined.
  3. Add lemon juice and lemon zest and mix well.
  4. Refrigerate dough for at least one hour or up to overnight.
  5. When ready to bake, preheat oven to 350 degrees F and line large baking sheet with parchment paper.
  6. Using a small cookie scoop, scoop out dough and roll in powdered sugar to coat. Place on prepared baking sheet. Repeat until all dough has been used.
  7. Bake 10-12 minutes.
  8. Store in an airtight container for up to 3 days.

Note: To make an eggless version, use a flax “egg” by mixing 2 Tbsp. ground flax and 6 Tbsp. warm water in a small bowl. Set mixture aside to thicken, then beat in place of eggs.