Coconut Flour Lemon Cookies recipe
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Ingredients
- ½ cup butter, melted ½ cup granular sucralose sweetener (such as Splenda®) 1 ½ teaspoons lemon extract ½ teaspoon liquid stevia ¼ teaspoon sea salt 4 eggs ¾ cup coconut flour, sifted 2 tablespoons crushed raw almonds
Nutrition Info
- 133.6 caloriescarbohydrate: 6.3 gcholesterol: 82.3 mgfat: 10.7 gfiber: 3.5 gprotein: 3.5 gsaturatedFat: 6 gservingSize: -sodium: 114.5 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Coconut Flour Lemon Cookies
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
Bake in the preheated oven until edges are golden, about 15 minutes.