Lemon-Almond Drop Cookies

Prep Time: 
25 minutes
Number of Servings: 
Makes 16-18 cookies (Serving size: 2 cookies)


  • 1 1/2 cups almond flour*
  • 3/4 cup granulated stevia**
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup melted unsalted butter
  • 2 eggs, lightly beaten
  • 2 Tbsp fresh lemon juice
  • 1/2 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 2/3 cup slivered almonds to make 11/2 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.


About The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook, and learn, in the process.

More from The Taste for Life Test Kitchen