Ingredients
- 1/3 cup/80g/2.8 oz butter, at room temperature
- 1/3 cup/60g/2 oz Natvia
- 2 eggs
- 1 tsp vanilla
- Zest of 1 lemon
- 1 1/2 cups/225g/7.9 oz gluten free flour
- 1/2 cup/45g/1.5 oz almond meal
- 3/4 tsp baking soda
| Makes: 24 cookies |
Directions
- Preheat oven to 180°C and line two sheet pans with parchment paper.
- Cream butter until light and fluffy. Add Natvia and mix until combined.
- Add the eggs, vanilla extract, and lemon zest and mix well.
- Add the flour, almond meal, and baking soda and mix until combined.
- Scoop out tablespoon sized balls, place on prepared tray and press down lightly with a fork.
- Bake for 12-16 minutes until lightly golden brown.
| Tips: | Macros for 1 cookie: Calories: 89.1 Fat: 6.6g Carbs: 6g Fiber: .5g Sugar: .1g Protein: 1.8g |
