Almond Coconut Lemon Cookies
What Started it all:
.25 cup almond flower, .75 cup coconut flour, egg whites, vanilla extract to come home almond extract, lemon zest, monk fruit sweetener
These delightful almond coconut lemon cookies are perfect for a light and refreshing treat. With the nutty flavor of almond and coconut combined with the zesty brightness of lemon, they are sure to please everyone at your table. Plus, they are low in sugar thanks to monk fruit sweetener!
Ingredients
- 1 cup almond flour
- 2.25 cups coconut flour
- 4 egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Zest of 1 lemon
- 1/2 cup monk fruit sweetener
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour and coconut flour.
- Add the monk fruit sweetener, lemon zest, vanilla extract, and almond extract to the flour mixture. Mix well until combined.
- In a separate bowl, whisk the egg whites until frothy, then gently fold them into the dry mixture until just combined. Do not overmix.
- Using a tablespoon, scoop out portions of the cookie dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious almond coconut lemon cookies with a cup of tea or coffee for a delightful afternoon treat. They are easy to make and sure to impress your family and friends!