Wonderfully fluffy cloud-like cookies bursting with citrusy sweetness and topped with a tangy lemon glaze. Vegan and grain-free!
Fluffy lemon cookies? Puffy lemon cookies? Lemon cloud cookies?
So many different names I considered for these citrusy little cookies, but the important thing is that you know how delightfully puffy they are. And the outside is just lightly golden and crisp, so doused in glaze they taste reminiscent of a lemon cake donut hole.
Reasons to Love These Lemon Cookies
- full of citrusy springtime vibes
- super tender and fluffy
- made with cassava flour so they’re vegan and grain-free
- bake in less than 10 minutes
- extra sweet and yummy glazed
- but also delicious warm without!
There isn’t a ton of lemon juice on the ingredient list, but trust me the lemon flavor comes through bright and strong. You could easily try them with lime or oranges too. Happy puffy cookie baking!
Puffy Glazed Lemon Cookies
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Wonderfully fluffy cloud-like cookies bursting with citrusy sweetness and topped with a tangy lemon glaze. Vegan and grain-free!
Ingredients
- 1/3 cup (90g) coconut butter
- 1/3 cup (105g) agave (or honey/maple syrup)
- 1/2 cup (75g) Edward & Sons Let’s Do Organic® Cassava Flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tbsp (20g) lemon juice
- 1 tbsp lemon zest
- 1/8 tsp salt
Glaze
- 1/2 cup (60g) powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat the oven to 350ºF
- Melt the coconut butter and agave.
- Whisk in the lemon juice until no lumps remain.
- Add the cassava flour, baking soda, baking powder, lemon zest, and salt.
- Stir to combine.
- Scoop about 2 tbsp of dough and roll into a ball. Arrange on a baking sheet, and press to just slightly flatten.
- Bake for 8-10 minutes at 350ºF until golden brown.
- Enjoy warm, or cool before glazing.
- Whisk together the powdered sugar and lemon juice to make a thick but drizzle-able glaze.
- Glaze cooled cookies, refrigerate until set. Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 9g
- Sodium: 247mg
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
Keywords: vegan, gluten-free, grain-free, coconut, sweet, glaze, frosting, fluffy, cassava flour, easy, spring
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I have been craving a lemon recipe just like this! Definitely going to have to give it a try. Can’t wait! Thanks for the new recipe!
Spring just feels like the time for lemony baking, right?! Hope you love them Sarah💛
Absolutely! I’m ready for it! Thanks, Natalie! 🙂
These look so yummy and fun to eat! My kids will go crazy for these. Thanks so much for sharing!
Quick question- could I substitute regular flour for the cassava? I don’t have the latter on hand, but would love to make this recipe! 🙂
Yes absolutely! Good old all purpose flour will work here too 🙂
Yay! Thank you 😀
Oh my, delicious! Lemon is perfect to bring in the Spring!
Right?! One of my fave flavors year round too, but especially perfect now😋
These really do look like puffy little clouds!! And lemon just screams spring…which makes me so happy 💗💗 I’m so glad I saw this before Josh did the shopping for the week because I need to add lemons 🍋 I have all of the other ingredients and this needs to be one of the next recipes I try for my baking therapy 😉😆 sending BIG virtual hugs your way!! Lots of love, my friend 🤗😘
Wish I could send you a big puffy batch all the way across the country💛 But they are pretty simple and definitely bring the spring vibes☺️🌼 Hope you are having a happy Sunday my friend! xoxo
Hi! if i don’t have coconut butter, what can i substitute for it?
You could try coconut oil, but I’d recommend reducing the amount to 1/4 cup. Haven’t tested it but that’s my best recommendation 🙂
I just noticed the 2x and 3x scale.
That’s so nice.
Thanks so much, Natalie.
I have been following you for a long time but commenting for the first time! 👍
Thanks so much again.
I grew up (E. Africa), eating fresh (as a snack) and cooked cassava (like stew), as a meal with coconut milk and spices. Sometimes boiled meat would be added.
Also, the four is cooked with water (ugali), until it becomes a stiff porridge (best arm exercise) and eaten with curry. 😊
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The scale thing is so convenient right?! Oh that is so interesting, I’ve never heard of cassava used like that but yet it is a root before it becomes flour so makes sense. Haha arm workout and a meal😂 Thank you for sharing!!
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Recipe did not work for me. Too much liquid for 1/2 cup of cassava flour to result in a workable dough for cookies. With the coconut butter ( melted), the syrup (warmed) and the lemon juice, there is about 3/4 cup of liquid. The baking soda and lemon juice foamed up instantly, as you might expect. I used the weights listed, and measured accurately.
Sorry to hear that! I tested them 3 times, not sure what went wrong for you😕
The amount of flour needs to be doubled otherwise the dough is way too wet to make cookies. It’s more suitable for the cake.
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So sorry they didn’t work out for you, I’m not sure what went wrong you were using cassava flour correct?
Amazing!
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One of my faves too😋
This recipe also did not work for me. The batter was completely liquid. I put it in the refrigerator thinking I might be able to form balls once it cooled. That didn’t work. I ended up dropping batter onto the cookie sheet and baking it anyway. It spread out like a very flat cookie and fell apart when I tried to pick it up. With the rest of the batter I added double the cassava flour, and was then able to form balls. The baked cookies looked more like they do in the photos here, but the batter was more of a cake than a cookie, it still fell apart when picked up, and it did not taste good. The only thing I can think of is that I used Bob’s Red Mill cassava flour instead of the one in this recipe.
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So sorry they didn’t work for you Katelyn. It’s hard for me to know why your batter consistency was so different than mine since I wasn’t there😕
Dough is too runny to form balls. Is it possible that 210 maple syrup is supposed to be 210ml?
I’m not sure what 210 you are referring to, it should be 1/3 cup or 105g maple syrup? But it dough is too soft, you could always pop it in the fridge for 15 minutes and then try rolling!
I’m making a second batch of these today. They turned out perfect, and I’m thinking anyone who may have had an issue should be certain the initial coconut butter and agave mix is thick, uniform, and glossy before adding the dry ingredients, and should measure all ingredients by grams on a scale! These are so refreshing to the palate and have a full bodied yet soft and pillowy mouthfeel that is super satisfying. The cassava flour seems to mimic a powdered sugar based cookie, much like a Russian tea cake or Mexican wedding cookie. I enjoyed them without frosting but may try a touch of coconut butter mixed with a light steam of water or almond milk to create a glaze, with some lemon zest atop. Beautiful for Spring!!
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Gigi I appreciate your review and tips so so much!! Totally agree, getting the coconut butter mixture right is key (and can be tricky). And I adore the way you described the flavor, absolutely agree😋😋 I hope your glaze idea comes out delish, and thank you so much for the feedback!
Hi Gigi and Natalie! Do you guys think almond flour, rice flour, oat flour, or buckwheat flour would replace cassava in this recipe? I couldn’t find cassava at my bulk store.
Online it says almond flour could replace cassava but I wanted to know both your thoughts!
Thanks
Hi Angie! I really don’t recommend almond flour here, while its great for moisture it doesn’t have nearly the same binding ability as cassava flour so I think they cookies will turn out crumbly. Of the options you listed I’d try buckwheat!
Hi Angie! Sorry I’m late to the game here and Natalie😘 of course is our author so I’m simply offering my opinion. I feel that the cassava flour specifically is responsible for the powdered sugar mouth feel you want with these considering the type of cookies they are. Alternative flours may still produce a cookie, and yes, any cookie is, well…delightful! I would honestly though recommend staying true with these and know you will fall in love! Good luck!!
Always appreciate more perspectives from people who have tried them, thanks for sharing!!
Hey is there a substitute for coconut butter????
Coconut oil will work too, just reduce the amount to 1/4 cup. You could use a nut butter as well, but any of those will add more flavor and overpower the lemon flavor a bit. Hope that helps!