Sugar Free Lemon Cookies Recipe
These soft Sugar Free Lemon Cookies are made with almond flour, fresh lemon zest, and natural sweeteners. This quick and easy no chill cookie recipe is also gluten free!
Servings: 24 cookies
Ingredients
- ½ cup salted butter, softened to room temperature
- ⅔ cup granulated monk fruit sweetener, see notes
- 2 large eggs
- 1 lemon, zested
- 1 teaspoon lemon extract
- 2 cups almond flour
- 1 ½ teaspoons baking powder
- ¼ cup powdered monk fruit sweetener, for topping
Instructions
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat the softened butter with monk fruit until fully blended, about 2 minutes. Add in eggs, lemon zest, and lemon extract. Beat on medium speed for a couple minutes until blended.
- Add in almond flour and baking powder and beat until the dough comes together in the bowl.
- Use a 1 1/2 Tablespoon cookie scoop and drop dough into 1-inch balls on a cookie sheet. Use the bottom of a cup, dipped in powdered monk fruit, and flatten the top of each cookie dough ball, until the ball is about 1/2-inch thick.
- Bake for 15-18 minutes, until the edges are golden brown. Allow cookies to cool on the pan for 15 minutes before moving to a wire rack. Once cooled, sprinkle with remaining powdered monk fruit.
Notes
- Stevia can be used instead of monk fruit if desired.
- Lemon extract has a more concentrated flavor than lemon juice. The amount of lemon juice you would need to match the flavor of extract would alter the texture of the dough.
- Storage- keep these cookies in an airtight container at room temperature for up to 4 days.
- Freeze- cookies can be frozen for up to 3 months. Thaw on counter overnight.
Nutrition
Serving: 1cookie
