Gluten-Free Lemon Crinkle Cookies Made with Almond Flour

Ingredients:

  • 2 cups Honeyville blanched almond flour
  • 1 cup sugar
  • Zest of one lemon
  • Pinch of salt
  • 2 giant egg whites, temperature
  • 1 tsp. freshly squeezed juice
  • 1/4 cup granulated sugar (for rolling)
Gluten-Free Lemon Crinkle Cookies Made with Almond Flour
Gluten-Free Lemon Crinkle Cookies Made with Almond Flour

Instructions:

  1. Preheat kitchen appliance to 350 degrees F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix almond flour, sugar, salt and lemon rind. Set aside.
  3. In a separate bowl (or in your standing mixer), beat egg whites till soft peaks type.
  4. Fold in juice and almond flour mixture into the egg whites till well combined.
  5. Roll dough into one.5 in. balls (mixture is sticky, thus wet your hands to urge well formed balls).
  6. Next, roll every ball in granulated sugar and place on ready baking sheet concerning a pair of inches apart.
  7. Bake for 15-17 minutes or till A-one begin to crack and bottoms square measure slightly brunet .
  8. Cool utterly on baking sheet before serving. These cookies store well and even style higher on Day a pair of, 3 and 4!

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