Looking for a light, on-plan dessert? Maybe something to bring to a summertime picnic? Just love lemon? Give these a try!!!
Gluten-Free Lemon Crinkle Cookies http://honeyvillefarms.blogspot.com/2016/04/gluten-free-lemon-crinkle-cookies.html#.WFFKzY-cFaQ
*To make powdered Splenda, process it in a Magic Bullet or food processor. If you have a bit of arrowroot powder (cornstarch substitute) to add, that helps avoid clumping. 1 tsp arrowroot to 1 cup Splenda.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a medium mixing bowl, combine almond flour, Splenda, salt, and lemon zest. Using your standing or handheld mixer, beat egg whites until soft peaks form. Stir in lemon juice and almond flour mixture until well combined. Roll into 1½ inch balls (mixture is sticky, so wet your hands to get well shaped balls). Roll each ball in powdered Splenda and place on prepared baking sheet about 2 inches apart. Bake for 15-17 min or until tops start to crack and bottoms are slightly browned. Cool completely on a baking sheet. These cookies store well and even taste better on Day 2! Makes 4 fat servings so I recommend dividing into 8 cookie balls for each portioning (2 cookies = 1 fat serving).
Expect these cookies to have a nice crisp exterior with a somewhat dense and lemonly decadent center, a bit sticky and sweet from the Splenda coating. Feast brightly, feast zestfully, and as always…FEAST ON!!!
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