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.

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.

Bright & Zesty Lemon Crinkle Cookies (Naturally Sweetened!)

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
½ teaspoon lemon juice
¼ teaspoon vanilla extract
Powdered sugar, for rolling

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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.