These homemade lemon fairies are perfect for those who enjoy buttery lemon cookies that melt at the mouth.

The recipe is gluten-free, sugar-free, flourless, ketogenic, egg-free, dairy-free, and vegan.

Lemon pixie cookie ingredients

Almond flour, vanilla powder, butter, coconut oil, baking soda, and salt are all you need.

This recipe uses almond meal or flour. However, a link exists for those who want to make lemon cookies without nuts.

I would not recommend using a different type of flour instead of the almond. All three flours, wheat flour, almond flour, and coconut flour, have other baking properties.

Lemon cookies: How to prepare them

Melt butter or oil and combine all ingredients in a large bowl to make cookie dough.

Roll cookie dough into balls. I form the balls with a cookie scoop. Refrigerate the balls overnight or until cold to make them chewier and softer. If you want to bake them immediately, refrigerate the balls until they are out or overnight.

Preheat the oven to 325° Fahrenheit. If desired, roll the balls in powdered erythritol or sugar. Place the cookie balls onto a baking sheet lined with parchment paper. Bake for 10 minutes in the center of the oven.

To make them into cookies, press the cookies with a teaspoon. Allow the cookies to cool completely before handling them, as they can be fragile when hot.

Make cookies using a food scale

Here are the amounts you can use to measure in grams instead of cups:

One hundred twenty grams of almond flour, 15 g of powdered or erythritol sugar, 30 g of butter or oil, and 10 grams of lemon juice.

Remember also to add the baking soda, salt, and lemon zest.


Try these delicious Lemon Meltaways if you don’t like nuts.

Use two tablespoons of powdered sugar (or erythritol)

One lemon zest

Scratch 1/4 tsp of salt

1/8 tsp baking soda

Butter or coconut oil 2 tbsp

1 tsp pure vanilla extract

Lemon juice, two teaspoons

Rolling sugar can be substituted with powdered sugar, erythritol, or both.


Melt the butter or oil. Mix all ingredients to form a dough. Roll into balls. Chill the balls overnight or until they become cold to make chewier cookies. You can also bake them immediately. If desired, roll the balls in more powdered sugar. Bake for 10 minutes on a cookie sheet lined with parchment paper. Press the balls with a spoon into cookie shapes. Allow them to cool completely before handling. They are fragile at first but become firmer as they cool.

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