Lemon Cookies Made Easy

Like the taste of a lemon cookie? Want an easy way to make them in a low carb version? Read on…

Adapted a little from the version on the Atkins Diet site, these cookies are simple to make and taste really good. I made a couple of little changes to my version, starting with the flour. The original called for almond flour and coconut flour. I opted to use Dixie Carb Counters All Purpose Flour for the main flour and used the almond flour in place of the coconut flour, but you can use whichever low carb flour you prefer. I did try it with coconut flour, but it tends to give the cookie a slightly gritty texture and adds a bit of bitterness to the taste. I also omitted the vanilla as I prefer to taste the lemon more.

So here’s my revised recipe for…

Yummy Lemonade Cookies

2 large Eggs
1 tablespoon unsalted Butter, melted
1/4 cup granular Sugar Substitute (xylitol)
1 tablespoons Lemon Juice
1 tablespoon Sugar-free Lemonade Mix
1 teaspoon Vanilla Extract (optional)
1 TeaspoonLlemon Zest (Optional)
1 cup Low Carb Flour
1/4 cup Almond Flour (or other low carb flour of choice)
1/4 teaspoon Baking Powder

Preheat oven to 325 degrees (F.) Line a cookie pan with parchment paper or a Silpat mat.

Melt the butter. In a small bowl, add the eggs and whisk until blended. Add the butter, sugar substitute, lemon juice, Lemonade mix, zest, and vanilla (if you are using). Whisk all together. In a separate mixing bowl, add the low carb flours, baking powder, and salt and mix together. Add the egg mixture to the flour mixture and stir together. You may need to add water if it is not getting all the flour moist. You want it wet enough to pull all the flour together, but the dough should be fairly stiff. Mix with your hands if you’re having trouble getting the flour mixed in.

Take a tablespoon of the dough and roll into a ball and place on the cookie sheet. Repeat with the rest of the dough. It will make 15 or 16 cookies. Flatten the top of the cookies a little. This cookie will not spread out in the pan.

Bake for 15 to 20 minutes until the cookie is slightly browned around the edges. I prefer to under cook a little to keep it moist. Remove and let cool for about 5 minutes. Sprinkle the cookies with powdered sugar substitute or put the powdered sugar in a bowl and roll each one in it. Enjoy.

Nutrition Information per cookie (15 per recipe):
Calories: 54.3 Fat: 4.2 g Net Carbs: 1.4 g Protein: 2.9 g

Note: This count is using DCC All Purpose Flour and Almond Flour. Most low carb flours will be in this range.