Lemon Drizzle Cookies

These lemon and almond cookies are simple, delicious and SIMPLY DELICIOUS!



(Makes 16 cookies)

  • 75g coconut oil
  • 1 egg
  • 2 tablespoons maple syrup
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 100g rye flour
  • 100g ground almonds
  • Zest of 1 lemon
  • flaked almonds to decorate
  • Squeeze fresh lemon juice
  • Drizzle teaspoon honey


  1. Preheat the oven to 170ยบC or gas mark 5 and line a large baking sheet with greaseproof paper.
  2. In a large mixing bowl, combine the wet ingredients, coconut oil (you may need to slightly heat this up so it becomes softer), 1 egg, maple syrup, honey, and vanilla extract and beat together.
  3. Then fold in your rye flour and ground almonds until fully combined.
  4. Shape into a ball, flatten and then wrap this in cling film and chill in the fridge until firm, (for about 30 mins).
  5. Flour a clean surface and roll the dough out to roughly 1.5cm thickness.
    Use a 7cm circular cookie cutter to cut 12 cookie circles out of the dough (you may need to re-roll any off cuts at certain points).
  6. Next, carefully place all of the cookies on the lined baking sheet and sprinkle with a few flaked almonds (use a spatula or palette knife to do this to stop them breaking).
  7. Bake in the hot oven for 12-15 minutes or until lightly golden.
  8. Take the cookies out of the oven and place on a cooling rack.
  9. Once cooled, squeeze a little lemon juice over the top of the cookies and drizzle with a little honey (you can also top with more flakes almonds and some extra lemon zest for decorating!)


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