No-Bake Almond Flour Lemon Brownies

These No-Bake Almond Flour Lemon Brownies are soft, zesty, and irresistibly fudgy—all without ever turning on the oven. Made with wholesome, plant-based and gluten-free ingredients, they’re the perfect bright and refreshing sweet treat for warm summer days.

If you’re anything like me, when the weather warms up, the last thing you want to do is turn on the oven. That’s exactly why I created these No-Bake Almond Flour Lemon Brownies—a refreshing, zesty treat that comes together in minutes and satisfies your sweet tooth without breaking a sweat! 😅

These “brownies” are more like a fudgy lemon blondie, sometimes also called Lemonies. They’re soft, chewy, and loaded with bright citrus flavor. Think of them as the sunshiny cousin of your favorite chocolate brownie. 🍋💛

Why You’ll Love These Lemon Brownies

No oven required. Perfect for hot days or quick treats.

Naturally vegan & gluten-free. Made with wholesome, plant-based ingredients.

Bright and zesty. Packed with lemon juice and zest for that perfect citrus pop.

Quick & easy. Just one bowl, no mixer, and less than 20 minutes to prep.

Whether you’re looking for a summertime snack, a light dessert, or a fun picnic treat, these no-bake almond flour lemon brownies are sure to brighten your day!

Ingredients

Here’s what you’ll need to make these no-bake beauties:

For the Brownies:

Blanched almond flour. I prefer to use blanched, finely ground almond flour for the best no-bake brownie texture that also allows the lemon yellow to shine through.

White chocolate chips. Using dairy-free white chocolate chips (affiliate link) in the brownie batter gives these lemonies that fudgy brownie texture, and also sweetens the brownies so we don’t need to add any additional sugar. If the vegan white chocolate chips you’re using don’t contain sugar, you will probably want to add a little sugar or sugar alternative to the brownie batter.

White almond butter. Instead of using dairy butter I chose to use almond butter in these brownies to help give these brownies that fudgy, buttery texture. I chose to use white almond butter so that the color of the brownies would be lighter in color, like traditional lemon brownies.

💡 White almond butter is just almond butter made from blanched (skin off) almonds.

Pure vanilla extract. Be sure to use pure vanilla and not imitation vanilla to keep these brownies gluten-free.

Salt. I prefer to use pink Himalayan salt in all of my recipes, especially baking, for a milder flavor.

Lemon juice. You will need 1/4 cup of lemon juice for the brownies and 2 teaspoons of lemon juice for the lemon icing. You will need to buy 2 large lemons for this recipe, maybe even 3 just to be on the safe side (in case you get one that’s not super juicy).

💡 To make sure you’re able to extract the most lemon juice out of the lemons, roll the lemon on a hard surface to loosen the juice prior to slicing.

Lemon zest. You will fold in 2 tablespoons of lemon zest into the brownie batter, which is approximately 1 large lemon.

Turmeric (optional for color). I made these lemon brownies once without the added turmeric and they still taste amazing, but if you’re going for that lemon brownie color you see in other lemon brownie recipes, I suggest adding 1/4 teaspoon of ground turmeric.

For the Glaze (optional but highly recommended):

Powdered sugar. I like to use organic, vegan powdered sugar (not all sugar is vegan!!). You can also use a powdered sugar substitute if you’d like, or leave off the icing all together. Although, I do think the icing really enhances the lemon flavor and is the perfect addition to the lemon brownies.

💡 I suggest sifting the powdered sugar to ensure there aren’t any large lumps in your icing.

Lemon juice. You will need 2 teaspoons of lemon juice, preferably fresh squeezed, to whisk into the powdered sugar to create a thick paste-like lemon icing.

How to Make No-Bake Lemon Brownies

Step 1: Mix the Dough

Add the white chocolate chips, white almond butter, and vanilla to a large bowl. Place the bowl in the microwave for 45-60 seconds to melt the chocolate chips. Whisk the mixture until no chocolate chips remain.

💡 Whisk the mixture before heating additionally, you don’t want to cook the chocolate!

Next, add the almond flour, salt, lemon juice, lemon zest and turmeric. Stir until a thick, cookie dough-like mixture forms.

Step 2: Press into a Pan

Line an 8×8 baking pan with parchment paper. Press the dough evenly into the pan using your hands or the spatula. Place in the fridge to firm up for 30 minutes.

Step 3: Make the Lemon Glaze

Whisk together sifted powdered sugar and lemon juice until smooth. It will be a thick paste-like consistency. Spread evenly over the chilled brownies.

Step 4: Chill and Slice

Allow the icing to harden for at least 30 additional minutes, or until firm. Slice into bars and enjoy!

Recipe FAQs

Can I use another flour instead of almond flour?

Almond flour is key to the soft texture. Other flours like oat or gluten-free/all-purpose won’t work the same here, unfortunately. You could try sunflower seed flour, however, the brownies will look darker in color.

How do I store them?

Keep them in an airtight container in the fridge for up to 1 week. If you desire a softer brownie, let them sit on your counter at room temperature for about 15-20 minutes prior to enjoying.

Can I freeze these lemon brownies?

Absolutely! Freeze in layers with parchment between them. Let thaw at room temp for about 20-30 minutes before enjoying.

Is the glaze necessary?

No, but it adds a beautiful finish and an extra hit of lemon flavor. You can also dust them with powdered sugar if you prefer something lighter.

What if my glaze isn’t setting up?

If your glaze hasn’t hardened after 45 minutes, it’s possible you added too much lemon juice to the powdered sugar. It will eventually harden, it will just take a lot longer.

Recipe Variations

Add coconut flakes. Give these lemonies a tropical twist and add either shredded coconut or coconut flakes to the brownie batter or sprinkle on top of the icing.

Top with poppy seeds. If you love lemon-poppy seed recipes, either incorporate poppy seeds into the blondie batter or sprinkle on top of the icing for lemon-poppy seed vibes.

Make them mini! You can press the dough into a silicone mini muffin tray instead of a pan to make mini brownies.

Add berries. Before chilling, press a few fresh raspberries, strawberries, blackberries, or blueberries into the top!

I think these No-Bake Almond Flour Lemon Brownies are one of those treats you’ll find yourself craving all summer long. They’re light, citrusy, and just indulgent enough to feel like dessert—without the sugar crash or the oven heat. ✨ Whether you make them for a picnic, potluck, or just a weekday snack, I hope they bring a little sunshine to your day. ☀️

Let me know how you like this no-bake lemon dessert recipe down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐ rating  so that others can discover a lemon brownie recipe that is gluten-free and vegan! Tag me on Instagram, Facebook, or Pinterest if you make them!

Other Lemon Recipes To Try

Print