These easy yuzu cookies take only FOUR ingredients and no special equipment required! With almond flour, these cookies are naturally gluten-free and have extra protein and fiber.

Welcome back to my 4-ingredient (or less) cookie series! I recently became obsessed with these super easy and healthy(ish) cookie recipes. Even beginner bakers can handle how simple these are. Go ahead and jump on down to the recipe card, or if you’d like to learn more about what makes these cookies work, feel free to read through the blog post.

A Dairy-Free, Gluten-Free Cookie Recipe

These cookies are pretty unique in that they use NO butter and NO all purpose flour, making them dairy-free and gluten-free. But that actually wasn’t on purpose.

I just realized after making many nut butter cookies that the natural oils in nuts provide all the fat you need for flavor AND can substitute for the flour as well. You also get all the protein and fiber that comes with using nut flours and butters, so it makes your cookie a little healthier.

The bonus is that since you are not using butter, you don’t need an electric mixer to cream butter and sugar. In fact, you pretty much only need a bowl and spoon to mix. Yay!

Where to Buy Yuzu Juice

If you’re lucky enough to find fresh yuzu, of course you can use freshly squeezed yuzu juice. And go ahead and add in some zest too for extra zing!

If not, I highly recommend the brand Yuzu Co, which is sold on Amazon. Their yuzu juice is super strong! Some yuzu juices you find at Japanese grocery stores are either very weak or they are made from extracts.

More Super Easy Cookie Recipes

Enjoying these 4 ingredient cookie recipes? Check these out!

closeup of yuzu cookies in a blue ceramic dish
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4 Ingredient Yuzu Cookies

Mochi Mommy
No stand mixer, no gluten, no problem! These super easy yuzu cookies use just four basic ingredients (and one optional one for decoration) and are as simple as mix and bake. They're naturally gluten free and have over 4g of protein and almost 2g of fiber per cookie.
Servings: 10 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients
  

  • 1 1/2 cup almond flour, 150g
  • 1 1/4 cup powdered sugar, 130g
  • 1 large egg
  • 1 tbsp yuzu juice
  • 1/4 cup granulated sugar for dusting, optional

Instructions
 

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • In a mixing bowl, mix almond flour, powdered sugar, egg, and yuzu juice until a dough forms.
  • Scoop dough into 8 to 10 cookie dough balls. A 2 tbsp cookie scoop works well for this. Optional: dunk cookie dough balls in granulated sugar for decoration.
  • Arrange cookies on the baking sheet and bake for 12 to 14 minutes or until the bottoms are just barely starting to brown. Allow cookies to cool completely before lifting them off the sheet. Leftovers keep for three to five days in an airtight container at room temperature.

Notes

  • I kept this a four ingredient cookie recipe, but you can add more optional ingredients if you’d like to play with the flavor a bit. Consider adding a pinch of salt or a 1/4 teaspoon of extract (almond, vanilla, elderflower, orange blossom are all great choices). You could also add a drop of yellow food coloring if you’d like a brighter yellow color. Of course, if you have actual fresh yuzu, feel free to add in the yuzu zest as well for more of a citrus punch.
  • You can turn these into lemon or lime cookies by substituting the juice for lemon or lime juice with zest.
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