Lemon Crinkle Cookies
These delicious grain-free, dairy-free crinkle cookies can be made with any citrus!
Prep Time 10 minutes minutes
Cook Time 18 minutes minutes
Total Time 48 minutes minutes
Servings 12
Cookies
- 1 cup almond flour
- 5 tbsp coconut flour
- 1/2 cup tapioca starch
- 1 tsp baking powder
- 1/4 tsp baking soda
- zest of 1 lemon
- 1 tbsp lemon juice
- 1/4 cup maple syrup
- 1/4 cup coconut sugar, to taste
- 5 tbsp coconut oil, melted
- 2 eggs, plus 1 yolk
Powered Sugar Topping
- 1/3 cup paleo powdered sugar, monk fruit, or organic powdered sugar
Preheat oven to 325º and line a baking sheet with parchment paper
In a large bowl, combine flours and baking powder. Add lemon zest.
Stir in lemon juice, maple syrup, and sugar, followed by egg and yolk. Combine before adding in the melted coconut oil.
Combine thoroughly to form dough. Refrigerate for 20 minutes or until dough becomes less sticky and easier to handle.
Use a cookie scoop to form heaping balls, then roll and coat in powdered sugar.
Bake for 18 minutes or until top of cookies has set. They should spread. If powdered sugar melts off, brush more on after baking.
Store in an airtight container at room temperature.
Keyword: citrus, cookies, lemon