Bake at 350 for 11 minutes. For the cream cheese frosting- 8oz softened cream cheese 1/2 cup softened butter and 10 tablespoons of substitute powered sugar, I use a little more than 1 teaspoon of vanilla. Cream together and put in a bag to pipe on the cookies
In a large bowl, combine all dry ingredients.
In a separate bowl, combine together all wet ingredients, including lemon zest.
Combine wet and dry ingredients into one bowl.
Scoop out cookies into 1×1 inch balls.
Slightly flatten on a parchment paper lined baking sheet. Note: The cookies won’t rise very much while baking so form them into the desired shape before baking.
4 months ago
Bake at 350 for 11 minutes. For the cream cheese frosting- 8oz softened cream cheese 1/2 cup softened butter and 10 tablespoons of substitute powered sugar, I use a little more than 1 teaspoon of vanilla. Cream together and put in a bag to pipe on the cookies
4 months ago
Ingredients 1 1/2 cup Almond Flour 1/2 cup Coconut Flour 2 tsp Cream of tartar 1 tsp Baking Soda 1/2 tsp Xanthan Gum Pinch of salt 1/2 cup Butter (1 stick) 3/4 cup Lakanto Monkfruit (or choice of sweetener) 2 Eggs 1 tbsp Lemon Zest 1 tsp Lemon Extract 1 tbsp Lemon Juice
4 months ago
In a large bowl, combine all dry ingredients. In a separate bowl, combine together all wet ingredients, including lemon zest. Combine wet and dry ingredients into one bowl. Scoop out cookies into 1×1 inch balls. Slightly flatten on a parchment paper lined baking sheet. Note: The cookies won’t rise very much while baking so form them into the desired shape before baking.