Lemon Almond Crinkle Cookies

Lemon Almond Crinkle Cookies

Adapted from FoodFanatic

Ingredients

Makes 22 cookies

2 cups almond flour (I used Bob’s Red Mill)

1 cup sugar (I used coconut sugar)

2 tablespoons lemon zest

Pinch fine grain salt

2 egg whites, at room temperature

1 teaspoon lemon extract (optional but gives so much flavor)

4 tablespoons powdered sugar (use this recipe to make powdered coconut sugar)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Line a baking sheet with parchment paper and set aside.

In a medium bowl stir almond flour, sugar, lemon zest, and salt. Set aside.

In another bowl beat the egg whites with an electric mixer fitted with the whisk attachment at medium speed until soft peaks form. Stir in the lemon extract (if using).

With a rubber spatula (or wooden spoon) fold in the almond flour mixture. At this point a thick sticky dough will form, that’s okay.

Place the powdered sugar in a shallow dish.

Scoop 1 heaping tablespoon of dough, drop into the powdered sugar and roll into a ball. Place on the lined baking sheet about 2 inches apart. Repeat to make 22 cookies.

Bake for 15 minutes or until tops crack and bottoms have lightly browned.

Let cool completely on the baking sheet before removing.

Store in an airtight container.