Lemon Almond Cookies

These cookies are pretty darn easy to make, soft, and aren’t overly sweet—my kind of cookie. If you have a bigger sweet tooth, use honey instead of agave, or these would be ideal to sprinkle with powdered sugar.

Lemon Almond Cookies

Lemon Almond Cookies


1 C Earth Balance margarine

3/4 C agave

1/2 tsp almond extract

3 Tbs fresh lemon juice

Zest from one small lemon

1/2 C ground almonds

1/2 C chopped almonds

1 C whole wheat flour

1 C all-purpose flour


Preheat oven to 350. In a large bowl, cream together margarine and agave. Add the almond extract, lemon juice, lemon zest; combine well. In another bowl, combine the ground and chopped walnuts with the flours and add to the margarine mixture. The batter will be sticky—it’s supposed to be, so don’t add any more flour.

Roll dough into 1 to 1-1/2″ balls and place onto a lightly greased cookie sheet; press down slightly.

Bake for 12-14 minutes, or until the bottom edge of the cookies begin to turn a golden brown.


lauren lauren 5 years 11 weeks
Oh these look really tasty!