Description
Lemon almond cookies are moist, light and gluten-free goodness!
Ingredients
Units
Scale
- 1 1/2 cups Almond Flour
- 1/3 cup Honey
- 1/8 tsp Baking Soda
- 1 Medium Sized Lemon, Zested and Juiced
- 1 Large Egg White
- 2 tbsp Powdered Sugar
- 2 tbsp Slivered Almonds (optional)
Instructions
- Preheat oven to 350° F. Get out a baking sheet and set aside.
- Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
- In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
- Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
- Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
- Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
- After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
- Sprinkle with powdered sugar and enjoy!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
Nutrition
- Serving Size: 1
- Calories: 124
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
