Soft and Chewy Lemon Cookie Recipe (Low Carb)
Soft baked, healthy lemon cookies that are chewy and delicious, plus gluten free, refined sugar free, low carb, vegan, and just 4 ingredients.
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Ingredients
- 2 cups Finely Ground, Blanched Almond Flour
- ⅓ cup 100% Pure Maple Syrup (can sub honey)
- 1 each Lemon zested and juiced (approx. 3 tablespoons of juice)
- small pinch Salt
Instructions
- Pour the flour into a bowl and zest the lemon into the flour. Stir the zest and flour together until the zest is evenly distributed.
- Pour the lemon juice and maple syrup into a small bowl. Give it a quick stir.
- Pour the maple syrup mixture into the flour mixture. Stir all the ingredients together until well combined.
- Preheat the oven to 350°F
- Line the baking sheet with parchment paper, or lightly grease the surface of the baking sheet with oil or butter.
- Scoop 1 tablespoon of dough and roll it between your hands into a ball. Place the ball on the baking sheet and use two or three fingers to flatten it just slightly, about ½ to ¾ inch thick. Repeat with the remaining dough. (The thicker the cookie, the longer it'll have to bake.)
- Place in the oven and bake for 20 minutes, longer for a firmer cookie. The color will not change, so be sure to set a timer.
Notes