Paleo Grain-Free Semi-Tart Lemon Cookies

Wow, what a few weeks it has been. It’s amazing how our collective priorities can shift so quickly — suddenly there is more space to focus on the things that matter. This past week has been stressful, but I am trying my best to take it day by day and focus on quality time with others. My husband and I have been making lots of yummy concoctions, catching up on this season of the bachelor (duh), and connecting with loved ones on FaceTime. I hope you are all staying safe and well during these challenging and unprecedented times.

Now, let’s talk healthy treats — hopefully these can put some smiles on our faces. We made these this weekend inspired by this recipe from Butter Together Kitchen. They turned out so yummy.

KETO SEMI-TART LEMON COOKIES

• 1 1/2 cup Almond Flour

• 1/2 cup Coconut Flour

• 2 tsp Cream of tartar

• 1 tsp Baking Soda

• 1/2 tsp tapioca starch

• Pinch of salt

• 1/2 cup coconut oil

• 3/4 cup Lakanto Monkfruit (or choice of sweetener)

• 2 Eggs

• 1 tbsp Lemon Zest

• 1 tsp Lemon Extract

• 1 tbsp Lemon Juice

Instructions

1. Preheat oven to 350F - we used a ceramic cookie sheet that didn’t need greasing. If you need greasing, I like using coconut oil spray.

2. In a large bowl, mix together all dry ingredients.

3. In a separate bowl, using a mixer, cream together the butter, sweetener, eggs, lemon zest, lemon extract, and lemon juice.

4. Slowly mix in dry ingredients and combine to form dough.

5. Roll the individual cookies into 1-1 1/4" balls. Flatten balls slightly for desired shape and bake for 10-12 minutes.

One thing to note — don’t over zest the lemon, that’s when things get bitter. You don’t want to reach the white part of the rind; move to the next spot before that happens. I read this article here on zesting.

Hope you enjoy these with loved ones — stay safe and well friends.

XAshley