Coconut Flour Lemon Cookies

Recipe View Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper for easy release and cleanup. (5 minutes)

Recipe View In a large mixing bowl, whisk together the melted butter, granular sucralose, lemon extract, liquid stevia, and sea salt until well combined. (3 minutes)

Recipe View Add the eggs one at a time, beating briefly after each addition until just incorporated. Be careful not to overmix. (2 minutes)

Recipe View Gradually stir in the sifted coconut flour until a soft dough forms. The dough will be slightly wet at first. (2 minutes)

Recipe View Let the dough rest for about 5 minutes to allow the coconut flour to absorb the moisture and thicken slightly. (5 minutes)

Recipe View Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them approximately 2 inches apart. (5 minutes)

Recipe View Gently press the crushed almonds into the tops of each cookie, flattening them slightly. (3 minutes)

Recipe View Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. (15 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)