Lemon-Almond Drop Cookies

a plate of lemon cookies
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Prep Time:
25 minutes
Makes 16 to 18 cookies (Serving size: 2 cookies)


  • 1 12 cups almond flour*
  • 34 cup granulated stevia**
  • 12 tsp baking powder
  • 14 tsp salt
  • 13 cup melted unsalted butter
  • 2 eggs, lightly beaten
  • 2 Tbsp fresh lemon juice
  • 12 tsp almond extract


  1. Preheat oven to 350°. Spray 2 baking sheets with nonstick cooking spray.
  2. In a medium bowl whisk together almond flour, stevia, baking powder, and salt. In a large bowl whisk together butter, eggs, lemon juice, and almond extract. Whisk flour mixture into liquid mixture until ingredients are completely combined together and a thick, sticky batter forms.
  3. Drop rounded tablespoons of dough onto prepared pans, spacing cookies approximately 2 inches apart.
  4. Bake for 7 minutes. Rotate baking sheets in oven and bake for an additional 8 to 10 minutes, until edges of cookies start to turn light golden brown.
  5. Remove baking sheets from oven. Let cookies cool on pans for approximately 5 minutes. Remove with a spatula.


  • *If you can’t find almond meal flour in your favorite natural market, you can easily make your own. For this recipe, you’ll need approximately 1 23 cup slivered almonds to make 1 12 cups almond flour. Place slivered almonds in a high-speed blender or food processor. Blend until the nuts are pulverized into a fine meal, stirring with a spoon if the almonds are still unevenly ground (make sure the machine is turned OFF). Be careful not to over blend, or you may end up with almond butter. 
  • **Look for a brand of granulated stevia that equals sugar cup for cup. The package will state this.