Description
Flakey and buttery scd-friendly Easter-themed sugar cookies with just a hint of lemon! The perfect festive, feel-good cookie recipe made with wholesome ingredients.
Ingredients
- 1/4c butter, softened
- 2 tbsp wild honey
- 1 egg
- 1/2 tbsp vanilla extract
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 tsp lemon juice
Icing:
- 1/4 cup watermelon seed butter, divided evenly between 2 small bowls.
- water (enough to reach creamy consistency)
- 1 drop of pink food coloring; 1 drop of orange food coloring.
Instructions
- With an electric mixer, beat together the butter and honey until creamy.
- Add in the egg and vanilla and beat until well mixed.
- Add in the almond flour, coconut flour, lemon juice, baking soda, and salt. Beat until a “crumbly” dough forms.
- Use your hands to press the dough together to form a giant ball.
- Cover and refrigerate for at least an hour.
- Use a well-greased surface and rolling pin to roll out the dough until its about a 1/4″ thick.
- With your favorite cookie cutouts, cut out the cookies from the dough and place them on a lightly greased cookie sheet.
- Bake at 350F for 7 minutes.
Icing:
- Mix together the watermelon seed butter and water in a small bowl until smooth and creamy.
- Add in optional sweetener of choice and stir.
- Add in optional food coloring and stir.
- Ice the cookies and top with sprinkles.
Notes
- A sweetener of your choice can be added to the watermelon seed butter icing if desired.
- The lemon flavor is very mild: the amount of lemon juice added can be increased to give the cookies a stronger flavor.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 3
- Fat: 10
- Carbohydrates: 9
- Fiber: 3
- Protein: 5
Keywords: specific carbohydrate diet, cutout cookies, Easter dessert, healthy cookies, gluten-free