Melting Lemon Cookies Without Sugar or Flour

Directions

1. 1

   In a bowl, crack in the egg and add the sweetener. Whisk well until every grain has completely dissolved.

2. 2

   Stir in the melted coconut oil, the lemon juice and zest, the almond flour and the baking powder until everything is well combined.

3. 3

   Add the cornstarch gradually, mixing until you get a smooth dough that is easy to shape. If the dough feels too soft, keep adding cornstarch until it reaches the right consistency.

4. 4

   Divide the dough into portions and roll them into small balls of whatever size you like. Tip: lightly grease your hands with a little coconut oil so the dough doesn't stick.

5. 5

   Place the lemon cookies on a greased or parchment-lined baking tray and flatten them gently with your fingers or the back of a fork.

6. 6

   Bake in a preheated oven at 180 °C (350 °F) for about 10 to 15 minutes, until the edges turn golden.

7. 7

   Let them cool completely, then serve — that's when they become beautifully crisp.