Lemon Crinkle Cookies

KristineBreads, Muffins, Cookies, Gluten Free, Healthy "MAKEOVERS", Recipes4 Comments

Lemon Crinkle Cookies

I love crinkle cookies. My Mom used to make Chocolate Crinkle Cookies. Chewy chocolaty cookies. I did a healthy version for those in the past.  So, as a lemon lover, I thought, why not Lemon Crinkle Cookies? That would be delicious…and I was right! These are so addictive and an amazing soft cookie. What’s even better? At only 68 calories each, you can definitely have more than one without feeling guilty about it!

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Many people say holidays aren’t the time for healthy treats, and I agree…but only to a point. If you have a favorite traditional treat…have it over the holidays. In moderation. But personally, I’m talking about the rest of the month, not just the couple of days I have the super-sweet and almost sickening versions if you eat too much of it.

The holiday season shouldn’t be about gaining 10+ pounds. Its hard on the body to gain that in a short amount of time, and its also just as difficult to try and take it off in the new year!  That’s why I’m all in favor of healthier versions of my Christmas favorites. (I did a post with a collection of my Healthy Christmas recipes here). I can work them into my everyday meals, and they’re nutritious and I feel good giving them to my kids on a regular basis as they contain oat flour, almond meal and are lower sugar. But guess what? They’re really good, so you may be able to trick others into thinking they’re the regular version.

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I had fun making these with my little one, and its always fun to give them an easy task. Rolling the dough balls in the icing sugar is a perfect job for them!

This recipe is super easy to make, and they bake up so nicely and get these beautiful cracks on top. If you love lemon as much as I do, I’m pretty confident these will be a hit in your house too….

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Lemon Crinkle Cookies
Prep time
Cook time
Total time
These Lemon Crinkle Cookies are soft, chewy and with a hint of lemon. A perfect light treat.
Recipe type: Dessert
Cuisine: American
Yield: 26
  • ¼ cup coconut oil (room temp)
  • ⅓ cup coconut sugar (or sucanat, or other raw brown sugar)
  • 4 packets stevia (or sub for extra sugar)
  • ½ tsp vanilla
  • 1 egg
  • 1 tsp lemon zest
  • 3 Tbsp fresh lemon juice
  • 1⅔ cups oat flour
  • ½ cup almond flour or almond meal
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • Garnish: ½ cup icing (confectioners) sugar to roll the balls in. You'll only use 3 Tbsp of it. (just easier to roll in more volume of sugar)
  1. In a large bowl or stand mixer with paddle attachment, mix together coconut oil, coconut sugar, stevia and vanilla.
  2. Once blended, add in the egg, lemon lest and lemon juice. Mix until smooth. Next, add in the oat flour, almond flour, baking powder & soda, salt.
  3. Dough should be easy to roll. If you find its too sticky, add a couple Tbsp more oat flour till it reaches a roll-able consistency.
  4. Roll each dough ball in icing sugar and place on a cookie sheet lined with parchment paper to prevent sticking.
  5. Bake at 350 degrees for 10-12 minutes.
Serving size: 1 cookie Calories: 68 Fat: 3.9 g Carbs: 7.9 g Sugar: 1.8 g Sodium: 51 mg Fiber: 0.8 g Protein: 1.5 g