Sparkling Grapefruit Cookies {Gluten-Free}


Well, here I am posting a recipe before Christmas; a feat I quite honestly did not think I’d accomplish with a nearly three year old and a nearly three week old. I thought it was difficult taking care of an infant when we had Lily; but taking care of an infant and an active preschooler is immensely more challenging! Lily has been a great helper with Jack, but there’s obviously some inevitable jealousy. My sister-in-law has been staying with us for the past few weeks, and I’m not sure how I’m going to manage once she leaves and I have to do this solo during the day while John is at work! Fortunately, my mom is coming for a couple of weeks in the new year. I wish we had family who lived in Massachusetts, but these extended visits are the next best thing.


I don’t have a cookie recipe (or recipes) that I make every year for the holiday season, but these soft, chewy, and partly sweet/partly tart cookies might just become an annual tradition. I love the subtle grapefruit tang, and the texture is really nice: soft with a sugary crust.

There’s only two tablespoons of honey in the entire batch, which leaves room for a sugar coating that sparkles. The almond flour renders the cookies gluten-free, which is a nice option to have on a cookie plate if any of your friends or family avoid gluten. The cookies are a cinch to toss together, and bake up in no time.

Sure, the holidays are about decadence and indulgence, but with these healthy cookies, you can actually feel good about having two. Or three. Or four.



Sparkling Grapefruit Cookies {Gluten-Free}

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Keywords: bake dessert gluten-free almonds cookies

Ingredients (12-14 cookies)

  • 2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (make sure to melt before measuring)
  • 2 Tbsp honey (or maple syrup for a vegan version)
  • 1 Tbsp freshly grated grapefruit zest
  • 2 Tbsp freshly squeezed grapefruit juice
  • 1/4 cup unrefined granulated sugar, such as evaporated cane juice, for rolling


Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, salt, and baking soda. Whisk, making sure to break up an clumps of flour.

In a small bowl, whisk together the melted coconut oil, honey, grapefruit zest, and grapefruit juice.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

Place dough in the refrigerator and chill for at least 1/2 hour, or until it firms up.

Scoop out 2 Tbsp portions, roll into balls using your palms, and then roll each ball in the granulated sugar.

Place cookie balls on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the balls of cookie dough so they form discs.

Bake for 10-12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool completely.

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6 thoughts on “Sparkling Grapefruit Cookies {Gluten-Free}

  1. Wow Lauren, these look divine and sound amazing. I’m not familiar with grapefruit cookies, but am very intrigued and may have to whip up a batch post haste. I really feel so much better when I avoid gluten and this time of year makes it just a wee bit more difficult, so I’m glad to have some delicious options. Thanks for sharing this delicious recipe.
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