4 Ingredient Lemon Cloud Cookies
These delightful cloud cookies have a slightly crunchy exterior and a soft and chewy center that melts in your mouth. The cookies need just 4 ingredients and don't require any wheat flour, butter or oil. They are so easy to make and so fun to eat.
Ingredients
- 1 1/2 cups (130g) superfine blanched almond flour, see note for measuring
- 1/2 cup (106g) granulated white sugar, plus an additional 2 tbsp for rolling the cookie dough balls
- 1 large egg
- 1 tbsp (0.5 fl oz/15 ml) lemon juice + 1 tsp zest
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, add almond flour and 1/2 cup sugar. Whisk until evenly combined. Then add in the egg, lemon juice and zest. Whisk until the egg and lemon juice are fully incorporated and no egg streaks remain. You should have a thick wet dough. Add 2 tbsp sugar to a small bowl and set aside.
- Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. Lightly coat each ball in sugar (you can also just coat the tops of the balls if you don't want the whole thing coated). Place the coated balls back onto the prepared baking sheet and press down lightly on each one to form a thick round disk, about 1/2 inch thick. Space the cookies so they have about 1 inch space between each one.
- Bake cookies for about 12-15 minutes or until the cookies are done. Mine were done around 13 minutes. When the cookies are done, the edges should be set and they should be puffed up and have a crinkly surface. Let the cookies fully cool on the baking sheet before removing and eating. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- How to measure almond flour: When measuring almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe.
- Make sure to use superfine blanched almond flour. Regular almond flour or almond meal is not fine enough. I used Amazon Fresh superfine almond flour.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- The granular sugar gives the cookies a slightly crunchy exterior and also gives them their crinkle appearance. If you don't roll the cookies in the sugar, then the tops will be flat.
Serving: 1cookie, Calories: 116kcal, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 1g, Sugar: 9g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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