These cookies have just a touch of sweetness and a lovely lemon flavor that would go well with tea or coffee.
They can be made either sugar free or reduced sugar (which is what I give my toddler).
The recipe makes a few cookies more than 12, with the exact number depending on how big you want them to be.
- 1/4 cup sweetener (either honey, Truvia, or Splenda)
- 1/4 cup butter
- 1 tbsp vanilla extract
- 1 egg
- 2 1/4 cups almond flour
- 1 tsp baking soda
- Zest of one lemon
- 1/2 cup unsweetened shredded coconut
- 1/4 cup regular white sugar, optional
1.Combine butter and sweetener in mixer and blend.
2.Add in vanilla, egg and lemon zest, blend.
3.Add almond flour and baking soda and blend.
4.Roll dough (which can be sticky) into balls about the size of a ping-pong ball.
5.Dip balls in coating as desired.
6.Place dough on cookie sheet and press down gently with fingers, forming as close to a circle as you can.
7.Bake at 350F for 10-13 minutes. I start with 10 minutes and then check, adding time based on how far along the cookies are at the 10 minute mark.
8.Let cool and enjoy!
Note the last two pics include the molasses crackle top cookie dough, which is why there are yellow and dark brown cookies. In case you were wondering! The gluten free low carb molasses crackle top cookie recipe will be posted next.