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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