Sometimes you just need a little sweet snack. Am I right?
These lemon shortbread cookies are melt in your mouth and gluten and sugar free!
1 1/2 cups almond flour
5 tbs stevia
1/2 tsp baking soda
5 tbs softened butter
Zest from 2 lemons
Pinch of salt
First whisk together the dry ingredients, then add the butter and lemon zest.
Mix together until you get a crumbly mixture.
Form into small balls, about 1 inch wide and place on a greased baking sheet (or use parchment paper). Then make a criss cross with a fork. Don’t press too hard because this is a crumbly mix!
Bake at 350 for about 15 minutes or until lightly brown on top.
Let cool before removing them from the baking sheet.