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Paleo Lemon Sugar Cookies - Gluten-free, dairy-free, with nut-free option

Paleo Lemon Sugar Cookies

Autumn @wholefoodfor7
5 from 1 vote
Servings 24 cookies


  • 1/2 cup palm shortening
  • 1 cup maple sugar
  • 2 eggs
  • 1/2 teaspoon lemon extract
  • 2 1/2 cup almond flour* see notes for nut-free
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg


  • 1/2 cup palm shortening
  • 1/4 cup ghee
  • zest of one lemon
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1/4 cup honey
  • 1/4 cup maple sugar


  • Preheat oven to 350. Line a cookie sheet with parchment.
  • Cream shortening, sugar, eggs, and lemon extract.
  • Add all the dry ingredients and stir to combine.
  • Scoop small spoonfuls (about 1 tablespoon) of batter onto the cookie sheet, spacing about 2" apart to allow for spreading as they bake. Bake for 12 minutes in the 350 degree oven. Cookies are done with they have spread flat and tops bounce back when touched.
  • While baking, combine all the frosting ingredients in a small bowl, whisking or beating with a mixer to combine.
  • Let cookies cool, and then frost. Enjoy! We love these stored in the fridge or freezer for a thicker frosting texture.
  • Cookies can be frozen in a single layer and then stored in the freezer in a sealed container for 3+ months.


NUT-FREE SUBSTITUTION - I definitely prefer the almond flour/tapioca flour combo above, but I know that's tough for nut-free homes. To make this nut-free, use 1 cup total cassava flour to replace the almond + tapioca flour. This will result in a smaller batch of cookies, about 18 cookies.
Can I use coconut sugar or ghee instead? Yes, I these will turn out with coconut sugar, but, again, I don't love the flavor nearly as much and maple sugar isĀ worth investing in for better Paleo cookies. I have not tried ghee instead of palm shortening in these, as I really love the results of the shortening - let me know if you do!