Lemon Crinkle Cookies

These lemon crinkle cookies come together quickly! Mix, chill, roll into balls, and bake! This recipe is a quick and easy win for all baking levels.

Ingredients:

• ¾ cup Good Eats almond meal 
• 2/3 cup Good Eats coconut flour 
• 1 tsp Purest baking powder 
• 1/8 tsp Celtic Sea Salt 
• ¾ cup cane sugar 
• ¼ cup Goodness Me! coconut oil, softened  
• Zest of 1 organic lemon 
• 2 tbsp fresh organic lemon juice 
• 2 Goodness Me! large free-run eggs
• Organic powdered sugar, for dusting

Method:

1. Whisk together coconut flour, almond flour, baking powder, and sea salt. Set aside.
2. Cream together the cane sugar and coconut oil in large bowl. Make sure coconut oil is soft. 
3.  Beat in lemon zest, lemon juice, and eggs.  
4. Add dry ingredients to wet ingredients and stir until well mixed. 
5.  Chill dough for at least 1 hour. Scoop dough into 12 - 2” balls. Roll balls in powdered sugar and place on baking tray. 
6. Bake in preheated 350°F oven for 9 – 12 minutes. Remove while centre is still soft and gooey.
7. Cool before plating to eat! 

Use Abeego Beesewax Food Wraps to wrap and chill your dough for an eco-friendly, plastic-free choice!