Lemon-Almond Drop Cookies
Prep Time
25 minutes
Number of Servings
Makes 16 to 18 cookies (Serving size: 2 cookies)
Ingredients
- 1 1⁄2 cups almond flour*
- 3⁄4 cup granulated stevia**
- 1⁄2 tsp baking powder
- 1⁄4 tsp salt
- 1⁄3 cup melted unsalted butter
- 2 eggs, lightly beaten
- 2 Tbsp fresh lemon juice
- 1⁄2 tsp almond extract
Directions
- Preheat oven to 350°. Spray 2 baking sheets with nonstick cooking spray.
- In a medium bowl whisk together almond flour, stevia, baking powder, and salt. In a large bowl whisk together butter, eggs, lemon juice, and almond extract. Whisk flour mixture into liquid mixture until ingredients are completely combined together and a thick, sticky batter forms.
- Drop rounded tablespoons of dough onto prepared pans, spacing cookies approximately 2 inches apart.
- Bake for 7 minutes. Rotate baking sheets in oven and bake for an additional 8 to 10 minutes, until edges of cookies start to turn light golden brown.
- Remove baking sheets from oven. Let cookies cool on pans for approximately 5 minutes. Remove with a spatula.
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Topricin Pain Relief Cream offers an evolution in pain management. With 11 natural biomedicines, guaranteed Topricin Pain Relief Cream targets the underlying inflammation that causes pain. Topricin doesn’t mask pain, we actually provide real, quantifiable, pain relief.