Steps to Make Coconut Flour Pumpkin Cookies

Coconut Flour Lemon Cookies

Meanwhile, take a separate bowl and mix butter.

Recipe Summary Coconut Flour Lemon Cookies

These are amazing keto-friendly cookies. So yummy, they are like little tea biscuits.

Ingredients | Coconut Flour Pumpkin Cookies

½ cup butter, melted

½ cup granular sucralose sweetener (such as Splenda®)

1 ½ teaspoons lemon extract

½ teaspoon liquid stevia

¼ teaspoon sea salt

4 eggs

¾ cup coconut flour, sifted

2 tablespoons crushed raw almonds

Directions

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

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.

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

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

Info | Coconut Flour Pumpkin Cookies

prep: 15 mins cook: 15 mins additional: 5 mins total: 35 mins Servings: 12 Yield: 12 servings

TAG : Coconut Flour Lemon Cookies

Desserts, Cookies, Fruit Cookie Recipes, Coconut,