This Lemon Crinkle Cookies recipe is light, zesty, and naturally sweetened perfect for when you want something bright and feel good with your tea or coffee. These cookies come together in one bowl with ripe banana, oats, almond flour, fresh lemon zest, and maple syrup. The powdered sugar coating gives them that signature crinkle look, making them as pretty as they are delicious.
They’re soft, slightly chewy, and bursting with lemon flavor. If you love lemon desserts but want a healthy twist, these are for you. And if you’re into better-for-you cookies, try my Coconut Oatmeal Chocolate Chip Cookies or Cranberry Coconut Oatmeal Breakfast Cookies too.
In This Post
Why You’ll Love This Lemon Crinkle Cookies Recipe
- Bright, fresh lemon flavor from real zest and juice.
- Naturally sweetened with banana and maple syrup.
- One bowl, simple ingredients, and no mixer needed.
- A healthier twist on a classic cookie favorite.
- Kid-friendly and freezer-friendly.
- Lightly crisp edges with a soft, tender center.
table talk
With Liliya!
I made these lemon crinkle cookies one spring afternoon when I wanted something bright and quick with the bananas on my counter. The lemon zest brought the cookie to life in such a fresh way. My daughter and I rolled them in powdered sugar together, and I still remember her face lighting up as they cracked beautifully in the oven. Now we make them every few weeks as our little burst of citrusy joy.
Liliya
Ingredients Needed For Lemon Crinkle Cookies
- Ripe Banana. Adds natural sweetness and moisture while keeping the cookie soft.
- Oats. Provide texture and whole grain goodness. Quick oats or lightly blended rolled oats work best.
- Almond Flour. Adds tenderness and a slightly nutty taste.
- Maple Syrup or Honey. Natural sweetener that blends beautifully with lemon.
- Lemon Zest. For a fragrant, bright citrus pop in every bite.
- Lemon Juice. Balances the sweetness and boosts the lemony flavor.
- Vanilla Extract. Adds depth and rounds out the citrus.
- Powdered Sugar. Creates that signature crackled top. Roll before baking for the best effect.
How I Make Lemon Crinkle Cookies
(This is a quick overview of how I make lemon crinkle cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Mash the banana. In a medium bowl, until smooth.
- Mix in wet ingredients. Stir in maple syrup (or honey), lemon zest, lemon juice, and vanilla extract.
- Add dry ingredients. Stir in oats and almond flour until a dough forms.
- Chill the dough. Let it rest in the fridge for about 10 minutes to make scooping easier.
- Scoop and roll. Roll dough into balls, coat in powdered sugar, and place on a parchment-lined baking sheet.
- Bake. Bake at 350°F for 10 to 12 minutes, until set and lightly golden underneath.
- Cool. Let them cool before storing. The crinkle effect becomes more visible as they cool.
Expert Tips for Lemon Crinkle Cookies
Use fresh lemon zest. It makes a huge difference in flavor—don’t skip it.
Chill the dough. Even 10 minutes helps prevent the cookies from spreading too much.
Don’t overbake. These cookies are best slightly soft in the center.
Use a cookie scoop. For even size and round shape.
Roll generously in powdered sugar. That’s what gives them the signature crinkle.
Lemon Crinkle Cookies Recipe Variations
- Add white chocolate chips. Sweet creaminess balances the tart lemon perfectly.
- Make them gluten-free. Use certified gluten-free oats and ensure almond flour is finely ground.
- Boost with chia seeds. For extra fiber and fun texture, add 1 teaspoon to the dough.
- Turn them into sandwich cookies. Fill two cookies with lemon Greek yogurt or coconut cream.
- Add poppy seeds. For a lemon-poppy cookie twist.
I like to bake these for 10–12 minutes, so they’re soft with a lightly golden base. For a firmer texture, leave them in an extra minute.
Lemon Crinkle Cookies Recipe Substitutions
- Coconut flour for almond flour. Use only 1 tablespoon, as it’s very absorbent.
- Honey instead of maple syrup. Slightly stronger flavor but works well.
- Oat flour instead of oats. Creates a smoother, cakier texture.
- Lime instead of lemon. For a tropical variation with a bit of zing.
- Applesauce for banana. If you’re out of bananas, sub ¼ cup unsweetened applesauce.
Storing/ Freezing Lemon Crinkle Cookies
To store: Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days.
To freeze: Freeze cookies in a single layer in a freezer bag or container for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds to refresh.
Make-ahead tip: You can also freeze the dough balls before baking. Just roll in sugar before baking from frozen, adding 1–2 minutes to the bake time.
FAQs About Lemon Crinkle Cookies
Can I use bottled lemon juice?
Fresh is always best for flavor and fragrance, but bottled works in a pinch. Just be sure to still use fresh zest.
Do these taste strongly of banana?
The banana flavor is subtle and mostly there for moisture and sweetness. Lemon is the star!
Can I skip the powdered sugar?
Yes, but you’ll lose the signature crinkle look. You can dust them with a little coconut sugar instead if you prefer.
Are they vegan?
Yes, these are naturally egg-free and dairy-free as long as you use maple syrup and plant-based ingredients.
How do I get a stronger lemon flavor?
Use extra zest and a drop of lemon extract if desired. You can also top with a light lemon glaze after baking.
More Healthy Treats Ideas
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Bright & Zesty Lemon Crinkle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Lemon Crinkle Cookies are soft, zesty, and naturally sweetened — a sunshine-filled bite for breakfast or an afternoon treat. Made with oats, almond flour, banana, and bright lemon zest, they’re simple, wholesome, and dusted in powdered sugar for that iconic crackly top.
Ingredients
- 1 ripe banana
- 1 cup oats
- 2 tablespoons almond flour
- 1 tablespoon maple syrup or honey
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
- Powdered sugar, for rolling
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Mash banana in a bowl until smooth.
- Stir in oats, almond flour, maple syrup, lemon zest, lemon juice, and vanilla until fully combined.
- Chill the dough in the fridge for 10 minutes.
- Scoop and roll dough into balls, then coat each in powdered sugar.
- Place on the baking sheet and lightly press down each cookie.
- Bake for 10 to 12 minutes, until cookies have spread slightly and are soft but set.
- Cool completely before storing in an airtight container.
Notes
For extra lemon punch, you can add a few drops of lemon extract or more zest. These cookies stay soft for days and taste amazing chilled.
Nutrition
- Serving Size: 1 cookie
- Calories: 85 kcal
- Sugar: 5g
- Sodium: 30mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
