Name: Lemon Crinkles
Total time: 60 min
Yield: 16 cookies
Ingredients: 108 g coconut sugar; 2 lemons, zested; 60 g avocado oil; 27 g maple syrup; 1 tbsp lemon juice; 1 large egg, beaten; 1 tsp vanilla extract; 150 g oat flour, GF; 60 g almond flour; ½ tsp baking soda; ½ tsp fine salt; 40 g date sugar, for rolling; flaky salt, to finish

Method

Zest the sugarPut the coconut sugar in the bowl, add the lemon zest, and rub together with your fingers until damp and fragrant, about 1 minute. Don't skip this; it's what makes them taste like lemon.
Mix the wetWhisk in the avocado oil, maple syrup, lemon juice, egg and vanilla until glossy, about 1 minute.
Add the drySift the oat flour, almond flour, baking soda and salt over the wet mix. Fold until no dry streaks remain.
ChillCover and refrigerate 30 minutes.
RollHeat the oven to 350°F (175°C) and line a sheet pan with parchment. Scoop 30 g balls, roll smooth, then roll heavily in date sugar. Space 5 cm apart.
BakeBake 11 minutes, until cracked on top and set at the edges with soft centers.
Finish and coolPress flaky salt on top while warm. Leave on the pan 10 minutes to firm up.

Last updated October 8, 2026

Lemon Crinkles

Ingredients

Method

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