Olive Oil Lemon Cookies (Paleo, AIP)
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.
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!
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
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
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
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Olive Oil Lemon Cookies (Paleo, AIP)
Ingredients
- 1 cup + 1 tbsp tigernut flour see notes for subs
- ¼ cup tapioca starch sub arrowroot starch
- 1 tbsp gelatin
- ½ tsp baking soda
- ¼ cup + 1 tbsp olive oil
- ¼ cup honey
- 1 tbsp lemon juice
- 2 tsp lemon zest plus extra for topping
For the glaze (optional)
- ¼ cup coconut butter
- 1 tbsp coconut oil
- 1 tsp lemon juice
- 2 tsp honey
Instructions
- Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
- Using a large bowl, combine the dry ingredients and mix well.
- Stir in the olive oil, honey, lemon juice, and lemon zest and stir until a dough forms.
- Form the dough into 8-9 into slightly flattened cookies and evenly space on the baking sheet.
- 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.
- For the optional glaze, melt the coconut butter and oil over a double boiler until fully melted.
- Stir in the honey and lemon juice and pour over the cookies.
- Chill in the fridge for 15-20 minutes to allow the glaze to harden and serve topped with lemon zest.
Notes
Nutrition
Thank you, thank you, thank you! Finally, and AIP cookie that tastes like a cookie and is coconut free! These were so incredibly easy to make. This will be in my AIP binder of recipes.
Hi! Mine turned out super flat and the dough was really moist but I followed the directions (or so I thought!). Any idea of where I went wrong? Maybe I smashed them too flat and should have done more round balls? Thx!
I’m not seeing how much honey to put in the glaze. Would you mind sharing? Thanks!
2 tsps!
So good! But the glaze says to add honey, but there was not amount listed in the ingredients? Anyways my glaze was a bust but the cookies were wonderful. Thank you.
These are so simple and tasty. Nice to find a recipe without coconut.
Absolutely love these!! I need to practice a little more but hope to get better as I learn this new way of baking.