These low fat lemon cookies are bursting with bright citrus flavor and have a soft, tender texture that melts in your mouth—with just 2 grams of fat per cookie. They’re the perfect balance of sweet and tart, making them an ideal treat for anyone watching their fat intake but still craving something cheerful and satisfying. Whether you’re following a low-fat, heart-healthy, or calorie-conscious diet, these cookies are a fresh and zesty option.
About This Recipe
Each cookie is light and pillowy, with a pop of lemon zest and juice that wakes up your taste buds. The addition of Greek yogurt keeps them moist and soft, while the subtle sweetness lets the lemon flavor shine through without being overwhelming.
These cookies are quick to make, require no fancy equipment, and are perfect for spring gatherings, afternoon snacks, or even breakfast cookies. They’re simple enough for beginner bakers and delicious enough to impress any lemon lover.
Why This Recipe Belongs in Your Diet
By replacing butter with fat-free Greek yogurt and using just one egg white, we keep these cookies low in fat while adding protein and moisture. Lemon zest and juice deliver bold flavor naturally, so we can use less sugar and still get big results.
What You’ll Need (Ingredients)
We’re using fresh lemon and smart dairy swaps to create these light and lovely cookies.
- All-purpose flour, 1 1/2 cups: Keeps the cookies soft and helps them hold their shape.
- Baking powder, 1 tsp: Gives a gentle rise and light texture.
- Salt, 1/4 tsp: Enhances the lemony flavor.
- Lemon zest, 1 tbsp: Adds intense lemon fragrance and flavor.
- Lemon juice, 2 tbsp: Provides brightness and a touch of tartness.
- Fat-free plain Greek yogurt, 1/3 cup: Replaces butter or oil to reduce fat while keeping cookies moist.
- Granulated sugar, 1/3 cup: Sweetens the cookies just enough to balance the tart lemon.
- Egg white, 1 large: Helps bind the dough and keeps the fat low.
- Vanilla extract, 1 tsp: Adds depth and rounds out the citrus notes.
- Optional: Powdered sugar, 2 tbsp (for dusting): For a pretty finish and slight sweetness.
How to Make Low Fat Lemon Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk dry ingredients: In a bowl, mix flour, baking powder, and salt.
- Combine wet ingredients: In another bowl, stir together Greek yogurt, sugar, lemon zest, lemon juice, egg white, and vanilla until smooth.
- Mix dough: Gradually add the dry ingredients to the wet, stirring until fully combined. The dough will be soft.
- Scoop cookies: Drop tablespoon-sized mounds of dough onto the baking sheet.
- Bake: Bake for 10–12 minutes until the bottoms are lightly golden and tops are just set.
- Cool and dust: Let cool on the pan for 5 minutes, then transfer to a rack. Dust with powdered sugar if using.
Recipe Tips and Variations
- For extra lemon punch, add 1/4 tsp lemon extract.
- Swap some flour for whole wheat pastry flour for a slightly nuttier texture.
- Add fresh blueberries or poppy seeds for a lemon muffin-cookie twist.
- Drizzle with a light glaze made from lemon juice and powdered sugar for a bakery-style look.
How to Store Leftovers
Store in an airtight container at room temperature for up to 4 days. These cookies also freeze well—place in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 90 kcal
- Fat: 2 g
- Carbohydrates: 16 g
- Protein: 2 g
- Sodium: 50 mg
Try More Recipes:
Low Fat Lemon Cookie Recipe
Description
Bright, soft cookies with only 2g fat—perfect for lemon lovers and healthy snackers alike.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Mix flour, baking powder, and salt.
- In another bowl, stir yogurt, sugar, lemon zest, juice, egg white, and vanilla.
- Combine wet and dry ingredients.
- Scoop dough onto sheet.
- Bake 10–12 minutes.
- Cool and dust with powdered sugar if desired.