These Gluten Free Lemon Shortbread Cookies are made with fresh lemon zest and a tangy lemon icing drizzle for a bright, citrusy flavor. With crisp edges and a tender, crumbly texture, it’s hard to believe this recipe is also vegan and dairy free. Plus, extra virgin olive oil replaces butter, adding healthy fats.
The dough combines cashew nuts, buckwheat flour, and maple syrup, keeping the ingredient list simple and naturally gluten free. The result is a lemon cookie that’s easy to prepare, suits various dietary preferences, and delivers a texture similar to classic shortbread.
What makes these lemon shortbread cookies different
If you’re looking for a healthier lemon cookie, these are a great option. They incorporate wholesome ingredients and offer several key differences from traditional shortbread:
- Gluten free and dairy free: Made with buckwheat flour, cashew nuts, and olive oil – no wheat or butter needed.
- Healthier fats: Extra virgin olive oil contributes unsaturated fats and extra richness.
- Bright lemon flavor: Lemon zest in the dough and lemon juice in the icing create a balanced citrus taste.
- Simple ingredient list: No gums, starches, or complex gluten-free blends – just basic ingredients you can keep in your pantry.
- Texture close to traditional shortbread: Crisp edges with a tender, crumbly center.
Ingredients for gluten free lemon shortbread cookies
Here’s what you’ll need to make these easy lemon shortbread cookies:
- Cashew nuts: Ground into a fine flour to provide a rich, buttery texture. Unsalted cashews work best.
- Lemon: Adds fresh citrus flavor. Zest goes in the dough, while juice flavors the icing drizzle.
- Buckwheat flour: Works with the cashew flour to give structure. Light buckwheat flour (from hulled groats) gives a better texture and milder flavor than denser, more bitter dark buckwheat flour.
- Maple syrup: Sweetens the cookies naturally and pairs well with lemon.
- Olive oil: Replaces butter, keeping the cookies dairy free, and adds healthy fats.
- Powdered sugar: Used for the lemon icing drizzle. Sugar-free alternatives can be substituted if desired.
- Salt: Enhances overall flavor and balances sweetness.
Tips for making perfect gluten free lemon cookies
- Blend lemon zest thoroughly: Blend the lemon zest with other ingredients, like the cashew nuts and buckwheat flour, in a food processor. This releases the zest’s essential oils and ensures even flavor distribution. Adding some buckwheat flour during this step also prevents the nuts from clumping around the blades.
- Use light buckwheat flour: Light buckwheat flour, made from hulled buckwheat groats, gives the cookies a delicate texture and flavor. Dark buckwheat flour, made from the whole groats, has a stronger, more bitter taste and a darker color. For more ways to use light buckwheat flour, check out this recipe for Gluten Free Apple Cake with Buckwheat Flour.
- Measure flour in grams: For the most accurate results, always use a kitchen scale to measure your flour in grams. Cup measurements can be inconsistent depending on how the flour is packed. Using too much flour can result in dry cookies, so measuring by weight ensures you get the right consistency. A scale also saves on washing up, as you can measure all your ingredients in one bowl.
- Allow dough to firm up: Mix the dough for about 2 minutes to give the buckwheat flour time to absorb the moisture. This helps thicken the dough, making it less sticky and easier to handle.
- Use a cookie scoop for even portions: To ensure uniform cookie size and even baking, use a cookie scoop to portion the dough. This also keeps your hands clean and makes shaping the cookies simpler.
- Let icing set completely before storing: Lemon icing made from powdered sugar and lemon juice needs at least 20 minutes to fully set. It should feel dry to the touch and resist smudging before storing the cookies.
Ingredient substitutions and add-ins for lemon shortbread cookies
- Use almonds instead of cashews: Swap raw almonds for cashews for a slightly firmer texture and different flavor. Baking time may increase slightly. For a chocolate-almond twist, try these Almond Olive Oil Shortbread Cookies.
- Add poppy seeds or shredded coconut: Mix in poppy seeds or unsweetened shredded coconut to add texture and subtle flavor variations to your gluten-free lemon shortbread cookies.
- Swap maple syrup with honey: If not strictly vegan, replace maple syrup with honey for a natural honey-lemon flavor.
- Frost the cookies: If you’d like to frost the entire top of each cookie instead of drizzling the icing, simply double or triple the lemon icing ingredients for a thicker coating. While the frosting is still wet, you can decorate the cookies with extra lemon zest, sprinkles, or anything else you enjoy.
How to store and freeze lemon shortbread cookies
Proper storage helps these homemade lemon cookies stay fresh and maintain their texture. Depending on how long you plan to keep them, they can be stored at room temperature, in the refrigerator, or in the freezer:
- Room temperature: Keep lemon shortbread cookies in an airtight container at room temperature for up to 2 days. In warmer climates, refrigeration is recommended to help preserve the healthy fats from the cashew nuts and olive oil.
- Refrigerator: Store in an airtight container for up to 1 week. If stacking, separate layers with parchment paper to prevent sticking. Enjoy the cookies chilled or bring them to room temperature before serving.
- Freezer: Freeze for up to 3 months. Place fully cooled cookies in a single layer on a baking sheet and freeze until firm (about 1 to 2 hours). Then transfer to a freezer-safe container or zip-top bag. To thaw, leave cookies at room temperature. Avoid microwaving, as it can affect their texture.
Frequently asked questions
Yes. You can make lemon shortbread cookies without butter by using dairy-free substitutes. This lemon shortbread recipe uses extra virgin olive oil instead of butter, providing healthy fats and a citrus-friendly flavor. Olive oil also creates a melt-in-your-mouth texture, making it a great vegan alternative.
Traditional lemon shortbread cookies made with wheat flour are not gluten free. However, you can easily make gluten-free lemon shortbread cookies with alternatives like almond flour, buckwheat flour, or rice flour. This lemon shortbread recipe is naturally gluten free, using buckwheat flour and finely ground cashew nuts for a tender texture and nutty flavor.
Lemon shortbread cookies stay fresh for up to 2 days at room temperature when stored in an airtight container. For longer freshness, store them in the refrigerator for up to 1 week, or freeze them for up to 3 months. Proper storage helps maintain their crisp texture and lemony flavor.
To get more lemon flavor in lemon cookies, use both fresh lemon zest and lemon juice. Blending the zest directly into the dough with a food processor helps release its essential oils for a more vibrant citrus taste. Adding an icing or glaze made with lemon juice further boosts the tanginess of the cookies.
Yes. Bottled lemon juice can be used instead of fresh lemon juice, particularly in icings and glazes. However, for the brightest lemon flavor in lemon cookies, fresh lemon juice is recommended.
To prevent lemon shortbread cookies from spreading, chill the dough for at least 30 minutes before baking and ensure your oven is fully preheated. Chilling firms up the dough, while a hot oven helps the cookies set quickly and hold their shape. However, these lemon shortbread cookies don’t require chilling because the dough is naturally thicker and doesn’t spread much while baking.
Yes. You can enhance lemon shortbread by adding flavors like vanilla extract, lavender, or poppy seeds. These complement the citrus notes and add complexity to the cookies.
More gluten free baking recipes
- Gluten Free Gingerbread Cookies with Almond Flour
- Small Batch Paleo Chocolate Chip Cookies
- Gluten Free Almond Blondies with Olive Oil
- Buckwheat Jam Thumbprint Cookies
- Gluten Free Chocolate Zucchini Bread
For more healthy, gluten-free baking ideas, check out the Baking Recipes page.
Gluten Free Lemon Shortbread Cookies Recipe
Serves
14 cookies
Prep time
20 mins
Cook time
15 mins
Ingredients
For the lemon cookies:
- 3/4 cup / 105 g unsalted cashew nuts
- 4 tsp finely grated lemon zest (see Note 1)
- 1/4 tsp fine salt
- 1 cup + 2 1/2 tbsp / 140 g light buckwheat flour (see Notes 2 and 3)
- 1/4 cup / 60 ml / 80 g maple syrup
- 1/4 cup / 60 ml / 55 g olive oil (see Note 4)
For the lemon icing drizzle:
- 1/4 cup / 25 g powdered sugar, sifted if lumpy
- 1 1/2 tsp fresh lemon juice, or as needed
Method
- Preheat your oven to 320°F / 160°C (fan-forced) or 350°F / 180°C (conventional). Line a large baking sheet with parchment paper.
- In a small food processor, process the cashew nuts, lemon zest, salt, and one third of the buckwheat flour until the nuts form a fine flour and the mixture starts to clump (see Note 5).
- Transfer to a large bowl. Stir in the remaining buckwheat flour, breaking up any lumps. Add the maple syrup and olive oil, mixing for about 2 minutes until you get a smooth, pliable dough.
- Divide the dough into 14 portions using a cookie scoop and place on the baking sheet (see Note 6). Flatten each ball into a cookie shape – they won’t spread much while baking.
- Bake for 15 minutes, or until the edges and bottoms are lightly browned. Rotate the tray halfway through for even baking.
- For the lemon icing, mix the powdered sugar and lemon juice until smooth and thick. Adjust with more powdered sugar if too runny, or more lemon juice if too thick. Transfer the icing to a zip-top bag, cut a small hole in one corner, and pipe onto the cooled cookies. Let the icing set at room temperature for about 20 minutes or enjoy immediately.
Notes
- Lemon zest – I find that 2 medium lemons provide enough zest for this recipe. Be sure to only zest the yellow part of the lemon, avoiding the bitter white pith.
- Measuring flour – For best results, weigh your flour in grams using a kitchen scale. Cup measurements can be inconsistent depending on how the flour is packed. If you don’t have a scale, start with about two thirds of the listed amount, then add more gradually until the dough matches the consistency shown in the video above.
- Light vs dark buckwheat flour – This recipe works best with light buckwheat flour, which is milled from hulled buckwheat groats. It has a fine texture and pale beige color. Dark buckwheat flour is made with the hulls, giving it a deeper gray-brown color and more bitter flavor that will alter the taste and texture of the cookies.
- Olive oil – I like using extra virgin olive oil with a slightly bitter, grassy, and herbaceous flavor – it pairs surprisingly well with the lemon. Taste your EVOO first: if you enjoy it on its own, it should work nicely in the cookies. If it’s too pungent or peppery for your taste, use a milder olive oil or a neutral option like light olive oil or refined avocado oil, both of which are processed to remove most of their flavor.
- Processing the mixture – Processing the cashews with the lemon zest and salt helps release the oils from the zest and ensures even incorporation throughout the mixture. Adding some of the buckwheat flour at this stage also prevents the nuts from clumping around the blades. If you don’t have a food processor – or if yours is too large for this quantity – you can try blending in a NutriBullet or a similar blender.
- Cookie scoop – A cookie scoop with a release handle makes it easy to divide the mixture into even portions. Pack the mixture into the scoop, then release it onto the tray, as shown in the video above. I use a 1.5 inch / 4 cm diameter scoop, which gives 14 cookies. If you don’t have a scoop, you can press the mixture into 14 balls by hand.
- Storage – Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. To thaw frozen cookies, let them sit at room temperature. For additional tips on storing these cookies, refer to the body of this post above.
Nutrition Facts
- Serving size: 1 cookie with icing drizzle
- Energy: 138 Calories / 578 Kilojoules
- Total Fat: 7.8 g
- Saturated Fat: 1.1 g
- Total Carbohydrate: 13.1 g
- Dietary Fiber: 1.5 g
- Sugars: 5.5 g
- Protein: 2.8 g
- Sodium: 43 mg
- Potassium: 66 mg
