Description
Lemon Pixie Cookies are a delightful treat for anyone who loves the bright, tangy flavor of lemon. These cookies are made with almond flour and sweetened with powdered sugar or erythritol, making them a perfect option for those following gluten-free or low-carb diets. The dough comes together quickly, and the cookies can be baked immediately or after a chilling period for a chewier texture.
Ingredients
1 cup almond flour (or try nut-free Lemon Meltaways)
2 tbsp powdered sugar or erythritol
Zest of one lemon
Scant 1/4 tsp salt
1/8 tsp baking soda
2 tbsp butter or coconut oil, melted
1 tsp pure vanilla extract
2 tsp lemon juice
Optional: additional powdered sugar or erythritol for Rolling
Instructions
Melt the butter or coconut oil in a small bowl.
In a mixing bowl, combine the almond flour, powdered sugar (or erythritol), lemon zest, salt, and baking soda.
Stir in the melted butter or coconut oil, vanilla extract, and lemon juice until a dough forms.
Roll the dough into small balls. For chewier cookies, refrigerate the dough balls until cold or overnight. Alternatively, you can bake them immediately.
If desired, roll the balls in additional powdered sugar or erythritol before baking.
Preheat your oven to 325°F (163°C). Place the dough balls on a parchment-lined cookie tray.
Bake for 10 minutes. After baking, use a spoon to gently press the balls into cookie shapes.
Allow the cookies to cool fully before handling, as they will firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 80