Description
Delightful lemon sugar cookies that are sugar-free, offering a perfect balance of sweetness and tartness with a melt-in-your-mouth texture.
Ingredients
Scale
- 1 1/2 cups Bob’s Red Mill almond flour
- 1/2 cup Anthony’s lupin flour
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- Pinch of fine sea salt
- 3 tbsp Kerrygold unsalted butter, softened
- 1/2 cup Lakanto granular monk fruit
- 2 tbsp Wholesome allulose
- 1 large egg white, room temperature
- 2 tbsp Fage 0% Greek yogurt
- 1 1/2 tbsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1/2 tsp pure vanilla powder
- 3 tbsp Lakanto granular monk fruit (for coating)
Instructions
- Whisk together almond flour, lupin flour, coconut flour, baking soda, cream of tartar, and fine sea salt in a large bowl.
- Beat butter, Lakanto, and allulose on high for about two minutes until light and creamy.
- Add the egg white to the butter mixture and beat for another 30 seconds.
- Incorporate Greek yogurt, lemon juice, lemon zest, and vanilla powder into the mixture, mixing on low until blended.
- Fold the dry ingredients into the wet mixture until a cohesive dough forms.
- Cover and refrigerate the dough for at least one hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 24 equal balls and coat each in Lakanto granular monk fruit.
- Place the dough balls on the baking sheet, flattening each to 1/2-inch thickness.
- Bake for 10–12 minutes until edges are set and bottoms are lightly golden.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
For a vegan option, replace egg white with flaxseed meal and water, and use a vegan butter substitute. Best stored in an airtight container for up to 5 days, or frozen for 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg