Lemon Linzer Cookies, grain free and refined sugar free!
These tasty little lemon cookies are just like lemon bars- tart and not too sweet, but without the sticky fingers! Paleo, gluten free, grain free, refined sugar free, dairy free. Makes about 18 cookies
Ingredients
For my Easy Paleo Lemon Curd
- 2 eggs
- 2 egg yolks
- ⅓ cup raw honey you may use ½ cup allulose in place of honey and it is just as delicious!
- ½ cup fresh lemon juice Meyer lemons are the best
- zest from 2 lemons
- pinch sea salt
- 6 tablespoon coconut oil or ghee or 3 tablespoon of each
For the Cookie Dough:
- 2 cups almond flour
- 1 cup arrowroot
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup maple syrup or monkfruit syrup
- 1/4 cup melted coconut oil
Instructions
To make the lemon curd
- In a small saucepan, whisk together eggs, yolks, honey, lemon juice, salt, and zest. Add coconut oil or ghee, and turn the heat on low.
- Stirring constantly, cook on low until the coconut oil or ghee is completely melted and incorporated.
- Turn heat to medium. Continue stirring as the mixture thickens, about 5-7 minutes. Tiny bubbles will begin to surface when the mixture is done.
- Immediately remove from heat and strain through a sieve. Store in an airtight container and refrigerate. The curd will continue to thicken as it sets.
- Chill for at least 1 hour before using. I usually make my lemon curd the night before I make my cookies, that way I am not too impatient to get the cookies together and I can be sure the lemon curd is cool!
To make the cookie dough
- You will need 2 sizes of heart shaped cookie cutters- one large and one small
- Preheat the oven to 350°F.
- Add the almond flour, arrowroot and salt to the bowl of a food processor and pulse until fully combined. Next add vanilla, maple syrup and melted coconut oil. Pulse until well combined. The dough will be crumbly in texture. Gather up the dough into a disc shape and cover tightly with plastic wrap. Allow the dough to chill in the refrigerator for at least 30 minutes.
- Using a rolling pin, roll the dough between two sheets of parchment paper to a thickness of about ¼". Cut out as many large hearts as will fit and cut small hearts in the center of half of your large hearts. Transfer the dough shapes to a parchment paper lined cookie sheet. If the dough gets too soft, pop it back in the refrigerator for a few minutes.
- Bake the cut-out cookies for 7-8 minutes. They will still be soft when they are removed from the oven, but will be a very light golden color. These cookies are best slightly under baked if you like a soft sugar cookie. If you like your sugar cookies crisper, leave them in the oven until very lightly browned at the edges.
- Cool the cookies completely before decorating.
- Once the heart cookies are cooled, remove the lemon curd from the refrigerator. Spread lemon curd on the large heart shapes (without a hole). To spread the lemon curd, you can use a small spoon or a pastry bag or even a small plastic bag with one corner cut off to create your own pastry bag! Place the heart cookies with the centers cut out gently on top of the lemon curd and press them into place. Sprinkle with powdered monkfruit sweetener and enjoy!
Notes
Nutrition
Calories: 211kcalCarbohydrates: 19gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 40mgSodium: 138mgPotassium: 34mgFiber: 2gSugar: 9gVitamin A: 56IUVitamin C: 3mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!