Healthy Gluten Free Lemon Sugar Cookies

Would you ever guess that these thick, soft and chewy Gluten Free Lemon Sugar Cookies are healthy??  Well, all I know is that after one bite you sure won’t believe that they’re actually guilt-free and totally nutritious.

Healthy Gluten Free Lemon Sugar Cookies (sugar free, low fat) - Healthy Dessert Recipes at Desserts with Benefits

These cookies are packed with fresh lemon flavor, but without the butter, sugar and refined white flour!

These are THE cookies for the lemon lovers out there!  Perfectly sweet and oh so soft…  not dry at all, not hard as a rock, and certainly not crumbly like many other gluten free cookies.

Healthy Gluten Free Lemon Sugar Cookies (sugar free, low fat) - Healthy Dessert Recipes at Desserts with Benefits

12 Cookies

Healthy Lemon Sugar Cookies

Prep Time: 30 minutes

Cook Time: 11 minutes

Total Time: 1 hour

Fat per serving: 1.5

Calories per serving: 150


  • 136g (1 cup) Sweet White Sorghum Flour
  • 2 tsp Double-Acting Baking Powder
  • ¼ tsp Salt
  • one 15oz can Garbanzo Beans, drained and rinsed well (weighed 278g after rinsing)
  • 123g (½ cup) Unsweetened Applesauce
  • ¼ cup Unsweetened Vanilla Almond Milk
  • 144g (¾ cup) Organic Stevia Mix**
  • 1 tsp Vanilla Extract
  • 1 tsp Natural Butter Flavor
  • 1 tbs Lemon Zest
  • Natural Yellow Food Coloring or Ground Turmeric (just enough to make the dough yellow)


  1. Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.
  2. In a small bowl, whisk together the sorghum flour, baking powder and salt.
  3. In a blender or food processor, puree the beans, applesauce, almond milk and stevia until completely smooth.  Scoop the puree into a large bowl (scrape out every last bit!). Whisk in the vanilla extract, butter extract, lemon zest and food coloring.
  4. Dump the dry ingredients over the wet ingredients and whisk together. The dough should be more like a muffin batter… but really kind of like mashed potatoes. This is normal!
  5. Scoop the dough onto the prepared cookie sheets and tap them into cookies with clean fingers.
  6. Bake for 11-14 minutes, or until the center of the cookies indent just barely when you tap them.
  7. Let the cookies cool slightly, then serve immediately! If not serving right away, store the cookies in an airtight container.


**I bought a bag of Earth’s Pride Organics Organic Stevia at BJ’s Wholesale. It’s a mix of Erythritol and Stevia Extract (both organic and non-GMO) and is 2x as sweet as sugar so sugar will not substitute. An alternative is Truvia spoonable.

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Here is the recipe’s nutrition label:

Healthy Gluten Free Lemon Sugar Cookies nutrition label (sugar free, low fat) - Healthy Dessert Recipes at Desserts with Benefits

As a comparison, here is the nutrition label for Food Network’s Lemon Sugar Cookies recipe.

I think it suffices to say that I am pleasantly surprised at my recipe’s nutrition label (especially side by side with Food Network’s nutrition label).  Compared to 2 of Food Network’s cookies, 2 of my Gluten Free Lemon Sugar Cookies have:

  • 110 less calories
  • 13.g less fat
  • NO saturated fat
  • NO cholesterol
  • NO added sugar
  • 4g fiber
  • 4g protein

I mean, I know I am totally bias toward my own recipe, but I think we can all agree that my recipe is healthier than Food Network’s recipe.  And my cookies are just as delicious.

These Gluten Free Lemon Sugar Cookies are buttery, rich and 100% addicting.

Each bite is like an explosion of lemon flavor!

Healthy Gluten Free Lemon Sugar Cookies (sugar free, low fat) - Healthy Dessert Recipes at Desserts with Benefits

You’ve gotta make these cookies — they’re delicious, jumbo-sized and secretly healthy.

Breakfast approved?  Yup.


With love and good eats,


– Jess


16 comments on “Healthy Gluten Free Lemon Sugar Cookies”

  1. A surprising ingredient in here (chickpeas) leads to a fantastic texture (and taste) of the cookie! I always find the moistness when using chickpeas! Fantastic idea and GF!

  2. Hi there,

    Will organic lemon extract work in place of the lemon zest? For medical reasons I cannot eat anything with citrus-derived ingredients.


  3. I’m not trying to be a jerk, but I want to be sure you’re aware: any time you use natural fruit, honey, agave, etc., in a recipe, it is NOT considered “sugar-free.” (The same probably goes for your Sweet White Sorghum Flour, but I’m not familiar with that product.) All of those things I listed contain natural sugars, and to people like me who suffer from diabetes, they all still count as the nefarious Sugar. A more appropriate label for recipes using these ingredients is “no sugar added.” It doesn’t sound like a big difference to a lot of people, but to some of us it’s vitally important. 🙂

    • Anna-
      I totally see how that might be confusing and frustrating… although, in the baking/blogging world, “sugar-free” means free of white sugar, HFCS or any other added sugar (brown sugar, evaporated cane juice, sucanat, etc). Some bloggers say recipes with honey and maple syrup or “sugar-free” because it’s not white sugar, but on this blog, I group liquid sweeteners into the “added sugar” category 🙂
      The Sweet White Sorghum Flour doesn’t have any added sugar, that’s just the name of the grain/flour.
      If you are looking for a ketogenic blog or diabetic blog, here are some of my favorites:
      All Day I Dream About Food
      Maria Mind Body Health
      Healthy Indulgences
      Holistically Engineered
      I hope this helps!

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  6. I just found your blog, so I don’t know if you’ve addressed this elsewhere, but can you speak to me about butter extract? I followed the link you provided and it says the ingredients are: Water, Propylene Glycol, Natural Flavor, Xanthan Gum, and Citric Acid. As a vegan, I’m suspicious when ‘Natural Flavor’ is not spelled out, as sometimes it IS an animal product. Do we know what gives the extract its butter flavor?

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  8. I hope this isn’t a dumb question… When you say “prepared cookie sheet” does that just mean greased or should I put down wax paper?

  9. i made these and they taste great! I got 18 large cookies and the only sub. I made was erythritol in place of stevia mix. But the cookies are really really delicate when I take a bite out of one the rest of the soft cookie splits into several pieces. Is this because of the erythritol? Is there anything I can put in the next time I made these to help them stay together more? 

    • 18 large cookies?! You must have a magic touch, that’s awesome! 😀
      I’m not sure why the cookies were crumbly, mine stayed together pretty well. I don’t think the erythritol sub would change the texture too much, if anything it should just be a little less sweet than intended. If you were to make this again, I would recommend either adding ~3 tbs of soft (not hard or liquid) coconut oil or maybe a flax egg (1 tbs of ground flaxseed + 3 tbs of warm water stirred together until it forms a gel)
      Thanks for making the cookies V!

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