Lemon Crinkle Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 26
These Lemon Crinkle Cookies are soft, chewy and with a hint of lemon. A perfect light treat.
  • ¼ cup coconut oil (room temp)
  • ⅓ cup coconut sugar (or sucanat, or other raw brown sugar)
  • 4 packets stevia (or sub for extra sugar)
  • ½ tsp vanilla
  • 1 egg
  • 1 tsp lemon zest
  • 3 Tbsp fresh lemon juice
  • 1⅔ cups oat flour
  • ½ cup almond flour or almond meal
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • Garnish: ½ cup icing (confectioners) sugar to roll the balls in. You'll only use 3 Tbsp of it. (just easier to roll in more volume of sugar)
  1. In a large bowl or stand mixer with paddle attachment, mix together coconut oil, coconut sugar, stevia and vanilla.
  2. Once blended, add in the egg, lemon lest and lemon juice. Mix until smooth. Next, add in the oat flour, almond flour, baking powder & soda, salt.
  3. Dough should be easy to roll. If you find its too sticky, add a couple Tbsp more oat flour till it reaches a roll-able consistency.
  4. Roll each dough ball in icing sugar and place on a cookie sheet lined with parchment paper to prevent sticking.
  5. Bake at 350 degrees for 10-12 minutes.
Serving size: 1 cookie Calories: 68 Fat: 3.9 g Carbs: 7.9 g Sugar: 1.8 g Sodium: 51 mg Fiber: 0.8 g Protein: 1.5 g
Recipe by Busy But Healthy at http://www.busybuthealthy.com/lemon-crinkle-cookies/