Description
These lemon almond crinkle cookies are bright and citrusy, perfect for a sweet dessert! With a chewy center, crisp edges, and a sweet powdered sugar coating, these cookies are so delicious.
Ingredients
Units
Scale
- 1/4 cup unsweetened applesauce
- 6 tablespoons avocado oil
- 2 teaspoons lemon juice
- Zest from one lemon
- 3/4 cup granulated sugar
- 1 1/2 cups almond flour
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325°F and line baking sheets with parchment.
- In a large bowl combine the applesauce, oil, lemon juice, lemon zest, and sugar. Stir until well combined.
- Add the almond flour, all-purpose flour, cornstarch, baking soda, and salt.
- Stir the flour mixture until completely incorporated. Mixture should be very thick, but still soft.
- Scoop heaping tablespoon amounts of dough.
- Roll into a smooth ball and roll in powdered sugar. Place on lined baking sheet with at least 2” between the cookies.
- Bake for 11-12 minutes until barely golden brown and firm on the edges.
- Remove from oven and allow to cool for at least 5 minutes on the baking sheet before moving to a cooling rack.