Gluten-Free Lemon Ginger Cookies

Crispy, citrusy, wholesome and oh-so-dreamy Gluten-Free Lemon Ginger Cookies.

Love all things lemon?! Then you are going to love these. They are sweet and buttery (no butter, though) and undetectably healthy-ish, vegan and gluten-free.

I don’t follow a gluten-free diet (cause bread is awesome!), but I love using different ingredients for an extra dose of nourishment. These are made with oat flour and ground almonds, so they are gluten-free, fiber-rich and nutrient-packed. But don’t let all the healthy stuff fool you, these lemon ginger cookies are such a lovely treat. They are quick, super easy to make and delicious with a cup of tea.

If you try these vegan lemon ginger cookies, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Gluten-Free Lemon Ginger Cookies

These vegan, wholesome and so addictive Gluten-Free Lemon Ginger Cookies are the perfect afternoon treat. So delicious, even your non-vegan friends will love them.

Course Dessert, Snacks

Cuisine Gluten-Free, Mediterranean Diet Friendly, Vegan

Keyword gluten-free cookies, lemon cookies, lemon recipes, vegan baking

Prep Time 10

Cook Time 15

Servings 9

Ingredients

¾ cup oat flour
¼ cup raw almonds, about 40 grams or 1.4 oz
⅓ cup + 1 Tbsp coconut sugar
2 Tbsp corn starch
1 ½ tsp ground ginger
½ tsp baking powder
¼ cup olive oil
2 Tbsp lemon juice
2 tsp lemon zest

Instructions

Preheat the oven to 350 °F / 175 °C.
Grease a baking sheet with a little olive oil. Or you can use parchment paper.
In a high-speed blender (or food processor), blend almonds until they turn into a coarse flour, stopping to stir occasionally. Don’t overdo it or it will start to stick together.
Add oat flour, ground almonds, coconut sugar, corn starch, ground ginger and baking powder to a medium bowl. Stir to combine.
Add olive oil, lemon juice and lemon zest. Stir until well combined.
Use your hands to shape the dough into 9 - 10 balls. Flatten the balls with the palm of your hands (the cookies should be 1/6 inch or 4 mm thick) and place them on the prepared baking sheet leaving 2 to 3 inches (5 – 8 cm) of space between each cookie, they will spread out as they bake.
Bake for 12 - 15 minutes or until the edges are starting to brown.
Remove from the oven and allow them to cool on the baking sheet for a few minutes. They will still be soft, so try not to touch them for the first few minutes, but they’ll become firmer as they cool down. After 10 minutes you can transfer them to a rack.
Enjoy!