“Zesty Bliss in a Bite: 3-Ingredient No-Bake Lemon Cookies (Flourless & Gluten-Free!)”

par

  • 1½ cups almond flour (or finely ground almond meal)

  • 1/3 cup maple syrup (or honey for non-vegan option)

  • 1 tablespoon freshly grated lemon zest (plus extra for garnish, optional)

✅ Optional add-ins:

  • 1 teaspoon lemon juice (for extra tang)

  • Pinch of sea salt

  • Unsweetened shredded coconut or crushed nuts for rolling

Preparation

  1. In a mixing bowl, combine almond flour, lemon zest, and maple syrup. Stir until a soft, sticky dough forms.
    If too dry, add a few drops of lemon juice. If too sticky, add a bit more almond flour.

  2. Scoop out 1 tablespoon of dough and roll into balls. Flatten slightly into cookie shapes with your palm or the back of a spoon.

  3. Place on a parchment-lined tray or plate.

  4. Refrigerate for 20–30 minutes, or until firm enough to hold shape.

  5. Enjoy chilled or at room temperature!

Serving and Storage Tips

  • Serve chilled for a firmer texture or room temperature for a softer, chewier bite.

  • Store in an airtight container in the refrigerator for up to 1 week.

  • For longer storage, freeze in a sealed container for up to 2 months — thaw for 10 minutes before serving.

Variants

  • Lemon-Coconut: Roll each cookie in shredded coconut before chilling.

  • Lemon-Poppyseed: Add 1 teaspoon of poppy seeds for a bakery-style twist.

  • Vegan Protein Boost: Add 1 scoop of plant-based vanilla protein powder and adjust the maple syrup as needed.

  • Nut-Free Option: Substitute almond flour with sunflower seed flour or oat flour (note: flavor will vary).

  • Drizzle Glaze: Mix powdered sugar and lemon juice for a quick glaze if you want an extra zing!

FAQ

Q: Can I use bottled lemon juice instead of zest?
A: Fresh zest is key for intense lemon flavor, but you can add 1–2 teaspoons of lemon juice if you don’t have zest. The texture may change slightly.

Q: Can I use honey instead of maple syrup?
A: Yes! Honey works well, though it will make the cookies a bit denser and sweeter.

Q: Can kids help make these?
A: Absolutely — there’s no heat or sharp tools involved, making this recipe perfect for little helpers.

Q: Are these cookies keto-friendly?
A: Yes, if you use sugar-free syrup or low-carb sweeteners like monk fruit or stevia in place of maple syrup.

Q: What can I use instead of almond flour?
A: Finely ground cashew flour or sunflower seed flour work well. Oat flour is okay too but not grain-free.

continued on next page

Laisser un commentaire