Name: Coconut Flour Lemon Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Butter, melted - ½ cup; Granular sucralose sweetener (such as Splenda®) - ½ cup; Lemon extract - 1 ½ teaspoons; Liquid stevia - ½ teaspoon; Sea salt - ¼ teaspoon; Eggs - 4; Coconut flour, sifted - ¾ cup; Crushed raw almonds - 2 tablespoons

Ingredients for - Coconut Flour Lemon Cookies

1. Butter, melted ½ cup

2. Granular sucralose sweetener (such as Splenda®) ½ cup

3. Lemon extract 1 ½ teaspoons

4. Liquid stevia ½ teaspoon

5. Sea salt ¼ teaspoon

6. Eggs 4

7. Coconut flour, sifted ¾ cup

8. Crushed raw almonds 2 tablespoons

How to cook deliciously - Coconut Flour Lemon Cookies

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

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.

3 . Stage

Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.

4 . Stage

Bake in the preheated oven until edges are golden, about 15 minutes.