Almond Lemon Cookies
These almond lemon cookies are chewy and soft on the inside with a burst of delicious lemon, almond flavors. They are easy to make and have less sugar than typical cookies.
Servings: 12 cookies
- ½ cup coconut sugar (or white sugar!)
- ¼ cup melted coconut oil
- 3 tbs lemon juice + lemon zest
- 1½ cup all purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
- 1 egg
- 1 egg yolk (discard the white!)
- ½ tsp almond extract * optional
- ¼ cup raw sliced almonds
- ¼ cup powdered sugar for topping
Mix the sugar, oil, egg and egg yolk, lemon juice and zest and almond extract. Mix in flour, salt, baking powder and all other ingredients including the almonds into the wet ingredients. Use a wooden spoon and mix by hand. Make sure all flour is coated well, use hand to form a dough ball.
Place dough ball in the fridge for an hour or longer.
Once dough is chilled scoop out tbs size balls (I used an ice cream scooper) dip into powdered sugar on a plate and place on a parchement paper lined cookie sheet. Bake at 350 for 11 to 13 minute. 12 minutes was perfect for me! You also have the option to skip the powdered sugar dip before the baking process and sprinkle them after baking with sugar for a different look to the cookie.
These cookies have been tested with almond flour, monk fruit and flax eggs for those with dietary restrictions. They will turn out with a different texture but they will turn out delicious.
Use lemon extract if you do not have fresh lemons.
Add 1/4 cup more of sugar if you prefer your cookies SWEET
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 10g | Protein: 1.8g | Fat: 5.6g | Saturated Fat: 4.25g | Cholesterol: 31mg | Sodium: 12mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 20g