Servings: 12 cookies
Calories: 120kcal
Cost: 8
Equipment
- Mixing bowl
- Whisk
- Spatula
- Baking tray
- Parchment paper
Ingredients
- 1 cup almond flour
- ½ cup grated coconut (unsweetened)
- ¼ cup erythritol or sweetener of choice
- 1 large egg
- 1 zest of 1 lemon
- 2 tablespoons lemon juice
- ¼ cup melted coconut oil
- 1 teaspoon vanilla essence
- ½ teaspoon baking powder
Instructions
- Whisk together the almond flour, grated coconut, erythritol, and baking powder in a bowl.
- Crack the egg into the dry mix, then add the melted coconut oil, lemon juice, lemon zest, and vanilla essence, stirring until you have a sticky dough.
- Scoop small portions of dough, roll them into balls, and place them on a parchment-lined baking tray, pressing down slightly.
- Bake the cookies at 180°C (350°F) for 12-15 minutes until golden brown around the edges, then let them cool completely.
Notes
For extra crunch, sprinkle a pinch of coarse sea salt on top of each cookie before baking. Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to two weeks or freeze for up to three months. Always zest your lemon before juicing it for ease. Make sure the coconut oil is melted but not hot to avoid cooking the egg prematurely.
Nutrition
Calories: 120kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 42mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 4mg
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