Anti Inflammatory Lemon Almond Cookies

Total time39 min

Prep time15 min

Cook time14 min

4.9

(18)

These bright, citrusy cookies are the kind of treat that makes it genuinely easy to stick to cleaner eating — no deprivation required. Almond flour forms the base, bringing healthy fats and a naturally tender crumb without any refined grains in sight. Pure maple syrup does the sweetening, coconut oil adds richness, and a full tablespoon each of fresh lemon juice and zest gives every bite a sunny, vibrant lift. The ingredient list is short and intentional, leaning on whole-food staples that support rather than undermine an anti-inflammatory approach. A batch makes 16 cookies, so you'll have plenty to share or stash for the week ahead. They come together in one bowl, bake in under 15 minutes, and firm up beautifully as they cool — no chilling, no fuss. Optional sliced almonds pressed on top add a little crunch and make them look like they came straight from a bakery case.

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Ingredients

16 servings

2 cups almond flour
¼ tsp baking soda
¼ tsp fine sea salt
1 large egg
3 tbsp pure maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
2 tbsp coconut oil, melted and cooled
1 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
½ tsp pure vanilla extract
¼ cup sliced almonds (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.

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