These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.

paleo lemon cookies

Lemon desserts have always been popular in my family. I was way too preoccupied with all things chocolate to ever give the time of day to lemon, but soon learned the error of my ways once I started cooking. Lemon desserts are seriously delicious and are perfect for spring and summer time.

Lemon bars and lemon tarts are amazing but can be a little labor intensive if you just want a quick sweet treat. These olive oil lemon cookies are perfect for a simple treat when you’re craving something sweet but don’t want any fuss!

paleo lemon cookies

The Ingredients You’ll Need for the Olive Oil Lemon Cookies

Tigernut flour

Tigernut flour is a nut-free and grain free flour alternative, but almond flour will likely work as well.

Tapioca starch

You can also use arrowroot starch.


Gelatin helps to bind these cookies together. I have not tried to use any alternatives for this ingredient.

Olive oil

Olive oil in cookies? YES. It’s amazing! Olive oil in desserts tastes amazing and is a heart-healthy alternative to other options like canola oil. Plus, if you leave the glaze off of these cookies, the use of olive oil instead of coconut oil keeps these cookies coconut free!


Honey adds a subtle flavor to this recipe and helps the overall color and sweetness of the cookies. You likely can substitute maple syrup.

Lemon juice & lemon zest

Can’t do these without the lemon!

Optional- coconut butter & coconut oil

These help to make the glaze on top of the cookies. The glaze is optional if you want to simplify and keep it coconut free. The cookies are just as good without the glaze but

paleo lemon cookies

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Olive Oil Lemon Cookies (Paleo, AIP)

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 8-9 cookies 1x


These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.


Units Scale
  • 1 cup + 1 tbsp tigernut flour (see notes for subs)
  • 1/4 cup tapioca starch (sub arrowroot starch)
  • 1 tbsp gelatin
  • 1/2 tsp baking soda
  • 1/4 cup + 1 tbsp olive oil
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 2 tsp lemon zest (plus extra for topping)

For the glaze (optional)

  • 1/4 cup coconut butter
  • 1 tbsp coconut oil
  • 1 tsp lemon juice
  • 2 tsp honey


  1. Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, combine the dry ingredients and mix well.
  3. Stir in the olive oil, honey, lemon juice, and lemon zest and stir until a dough forms.
  4. Form the dough into 8-9 into slightly flattened cookies and evenly space on the baking sheet.
  5. Bake in the preheated oven for 8-9 minutes or until the cookies are fully cooked. Carefully transfer to a cooling rack and allow to cool.
  6. For the optional glaze, melt the coconut butter and oil over a double boiler until fully melted.
  7. Stir in the honey and lemon juice and pour over the cookies.
  8. Chill in the fridge for 15-20 minutes to allow the glaze to harden and serve topped with lemon zest.


For the tigernut flour, almond flour may be a potential swap if you tolerate nuts.

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All nutrition facts are estimations and will vary. Nutrition facts do not include optional glaze ingredients.

  • Prep Time: 15
  • Cook Time: 15
  • Category: Treats
  • Method: Oven baked
  • Cuisine: Global


  • Serving Size: 1 cookie
  • Calories: 166
  • Fat: 9.2g
  • Carbohydrates: 19.3g
  • Fiber: 4.8g
  • Protein: 3.5g

lemon cookies