There’s something about wonderfully soft, Lofthouse-style cookies that just makes my heart sing. Add in the perfect touch of spring with fresh lime juice and zest, and you’ve got a dessert worth sharing with everyone you know.
These soft, grain and gluten-free lime sugar cookies are a take on my Paleo Lemon Poppy Seed Cookies that have become an AK reader favorite over the years. They’re SO easy to make right in one bowl and made extra special by rolling them in a little sugar and topping them with a light lime frosting.
I know you all go crazy for lemon recipes this time of year, but trust me when I say you’ll LOVE switching it up with beautiful limes! Bake a double batch, freeze some for later, and enjoy the perfect healthy treat any day of the week.
Everything you’ll need to make these lime sugar cookies
These gluten-free lime cookies are easy to make right in one bowl with simple ingredients. Here’s what you’ll need:
- Lime: we’re adding fresh lime juice and lime zest right to the dough for a bright, tangy flavor.
- Sugar: you’ll need granulated sugar to sweeten the cookies, and I love rolling them in a little extra sugar for the ultimate treat.
- Coconut oil: feel free to use coconut oil or vegan butter to give the cookies moisture.
- Egg: you’ll need 1 egg to help the cookies bake up properly.
- Almond extract: the key to a true sugar cookie flavor? A little almond extract!
- Flour: we’re using a mix of almond flour and coconut flour to keep the cookies grain-free and gluten-free. This flour combo also makes them SO soft.
- Baking staples: don’t forget the baking soda and salt.
- For the glaze: that light lime glaze is made with powdered sugar and lime juice! I also like to top the cookies with extra lime zest for a pretty look.
Optional ingredient swaps
There are a couple of simple swaps I can recommend for these lime sugar cookies:
- Make them vegan. Simply swap the egg for a flax egg. Learn how to make one here!
- Try a paleo version. Use coconut sugar in place of the granulated sugar, but just know that it will change the color of the cookies to a golden brown hue, and the flavor may slightly change a bit. Feel free to use my paleo powdered sugar for the glaze!
Can I use a different flour?
Unfortunately, no, I can’t recommend a substitute for the almond and coconut flour.
Tips for perfectly soft lime sugar cookies
Don’t forget these tips so that your cookies turn out soft and delicious every time:
- Use room temperature ingredients. Make sure you cool the coconut oil completely and bring your egg to room temperature by running it under warm water for a minute before using it in the recipe. This will prevent them from coagulating.
- Fresh lime juice is key. Make sure you use freshly squeezed lime juice for this recipe instead of lime juice concentrate because the concentrate will be too sour.
- Let the dough rest. After mixing the dough together, let it rest for about 5 minutes to help it thicken up. If the dough still feels too wet, add a little more coconut flour and let it sit again.
- Allow cookies to cool. Before you ice these cookies, make sure to let them cool completely on a wire rack so that the icing doesn’t soak into the cookie. If you are in a rush and want to speed up the process, you can put the cookie sheet in the freezer for 10-15 minutes after baking.
The key to extra lime flavor
Before adding the lime zest to your dough, you’ll want to massage it into the granulated sugar to infuse the sugar with lime flavor. This adds the perfect, delicious punch of lime and sweetness to the cookies!
Tools you’ll need
Get all of my kitchen essentials here!
Storing & freezing tips
- To store. Simply store these lime sugar cookies in an airtight container at room temp for up to 5 days.
- Freeze the dough. Roll your grain-free lime sugar cookies into dough balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze baked cookies. Wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, add the glaze and enjoy.
More cookie recipes you’ll love
- Paleo Lemon Poppy Seed Cookies
- Healthy Soft Banana Bread Cookies
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Flourless Monster Cookies
- Key Lime White Chocolate Macadamia Cookies
Get all of my cookie recipes here!
I hope you love these soft lime sugar cookies! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Soft Lime Sugar Cookies
Ingredients
- Wet ingredients:
- Zest from 1 lime
- ½ cup (100g) granulated sugar
- ¼ cup (56g) melted and cooled coconut oil (or sub melted vegan butter)
- 1 egg, at room temperature
- 1 tablespoon fresh lime juice
- ¼ teaspoon almond extract
- Dry ingredients:
- 1 cup (112g) fine blanched almond flour
- 2 to 3 tablespoons coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Optional for rolling the cookies:
- ¼ cup (50g) granulated sugar
- For the glaze:
- ½ cup (57g) powdered sugar
- 1 tablespoon fresh lime juice, plus more if necessary
- Extra lime zest, to garnish if desired
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, rub the lime zest and sugar together with your fingers for 30 seconds to infuse the sugar with lime flavor. Next add in the melted and cooled coconut oil, egg, fresh lime juice and almond extract. Whisk until well combined and smooth.
- Add in the almond flour, coconut flour, baking soda and salt. Stir until well-combined. Let dough sit for 5 minutes. After 5 minutes, if the dough is too wet to form into balls, add another tablespoon of coconut flour and allow the dough to sit for 5 more minutes.
- Roll into 12 balls (if you want you can roll each ball in a bit of sugar before baking) and place 2 inches apart on the baking sheet. Gently flatten slightly with your hand. Bake for 9-12 minutes. Let cool completely on a baking sheet before glazing.
- Make the glaze by mixing together the powdered sugar and fresh lime juice until smooth. Add more lime juice to thin, if necessary. Place about a 1/2 tablespoon over each cookie. Garnish with a little lime zest, if desired. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 13th, 2024, and republished on May 5th, 2026.
Two OR Three tablespoons of coconut flour? Which one, why an option?
Andrea – in step 3 it says to add another tablespoon of coconut flour if mixture is too wet therefore use 2 tablespoons first and then the extra one if required in step 3. Hope that helps 😊
Yes, that’s correct 🙂
So light and refreshing – perfect for a warm summer day!
Absolutely!
Thank you for having GF and DF recipes that are so delicious. These cookies are phenomenal!!
Absolutely! Glad you loved these!
Crisp on the outside, soft on the inside. Used EVOO rather than coconut oil. Rolled in turbinado sugar. Ate 2 before I iced them. Definitely a keeper!!
Love it!!
Another fabulous recipe. The flavors are wonderful!
So happy you loved them!
I cannot wait to make these!! Can I swap the almond flour for regular all purpose flour?
I wouldn’t recommend it – sorry! The texture will be much different.
I don’t use coconut or almond flour, what would happen it I used all-purpose flour? Would regular canola oil or vegetable oil work?
Hi! The texture will be much different with all-purpose flour, and I’m not sure that the flavor would be the same. The same goes for canola and vegetable oil – I’m afraid the flavor will be different.
Super recipes easy and quick to make
So glad you’re finding recipes here that you love!