Lemon Almond Cookies

Good Morning!

I love snapping pictures of my baked goods almost as much as I love making them. My recipes are rarely planned; they are being created to fulfill a craving either for taste or knowledge. This Lemon Almond Cookie recipe checks off both. A few weeks ago, Bennett had an allergic reaction to eggs. We have an appointment with the specialist next week, but in the meantime, I'm experimenting with different egg replacers. I usually use a flax egg, but I tried soda water in this recipe, and I was pleasantly surprised with the results.

Author: Megan Tesser

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Lemon Almond Cookies

Ingredients

• 3 cups almond Flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 cup butter or vegan butter
• 3/4 cup sugar 
• 1/4 cup soda water
• 4 tbsp lemon juice
• the zest of 2 lemons 
• 2 tsp vanilla 

Instructions

1. Preheat over to 350º and line a cookie sheet with parchment paper.
2. Combine almond flour, cornstarch, baking soda and set aside.
3. Cream together the butter and sugar, then add vanilla, soda water, lemon juice, lemon zest.
4. Slowly add the dry ingredients and mix.
5. Scoop out cookies by the tablespoon and place them on the lined cookie sheet.
6. Bake at 350º for 6 minutes, remove from the oven and flatten with a spatula, continue baking for 6 more minutes.
7. Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.

Did you make this recipe?

@megantesser #megantesserblog

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We all enjoyed these cookies, the soda water kept them light, and the lemon reminded us that spring is just a few short weeks away. I love almond-based cookies because they are naturally Gluten-Free and make for a healthy base.

What is your favourite cookie?

Megan, xo