Strawberry Lemonade Almond Flour Crinkle Cookies (Gluten-Free, Keto-Friendly, No Sugar)

“Who says you have to say goodbye to summer flavors?” 🍓🍋 My Strawberry Lemonade Almond Flour Cookies are the perfect sweet way to savor these last days of summer! Made with gluten-free, keto-friendly, all-natural ingredients and no added sugar, they’re delicious treat made with a little more intention.

After my own health journey, I wanted to create desserts that let me enjoy the sweets I love while being more mindful of what goes into them.

So, before summer slips away… are you ready for one last bite of strawberry lemonade? 🍓🍋

Ingredients

• 1 cup of Strawberry Almond Flour and 1 cup of Lemon Almond Flour

• 1/4 cup tapioca flour (divide in half)

• 1 tsp baking powder (divide in half)

• 1/4 tsp sea salt (divide in half)

• 1/4 cup coconut oil, melted and cooled (divide in half)

• 3/4 cup Monk fruit (divide in half)

• 2 eggs (divide in half)

•  2 tsp pure vanilla extract (divide in half)

• ¼ cup chopped strawberries

• 1Tbsp lemon zest

• 1tsp of lemon juice

For Rolling:

• 1/2 cup powdered monk fruit sweetener or your choice of sweetener

Instructions

1. Pre-heat your oven to 350 F and line a cookie sheet with parchment paper.

2. In a mixing bowl, combine the strawberry almond flour, and half of the tapioca flour, baking powder and salt. In another bowl, combine the lemon almond flour, and the other half of the tapioca flour, baking powder and salt.

3. In a separate mixing bowl whisk together half of the coconut oil with the Monk fruit until creamy, then beat in the egg and vanilla until creamy. In a separate bowl repeat with the remaining ingredients. For the lemon batter. Add your lemon juice and zest.

4. Using a spoon, mix the wet mixture into the dry until a thick dough forms. For the strawberry mixture, fold in your strawberries. Now combine both batters by gently swirling them together. Cover and chill for 1 hr.

5. Place the powdered monk fruit or powder sweetener of your choice in a shallow bowl. Use a tablespoon or portion scooper for the amount of dough you want (depending on your size) and roll it into a neat ball. Roll generously in the powdered sweetener, then place on the prepared baking sheet. Repeat the process to use up the dough, spacing cookies 2” apart on the baking sheet.

6. Bake for 16-18 minutes (my cookies are extra-large so depending on your size, watch your time). I like making four large. The cookies will not spread (“crinkle”) until the last 2 minutes or so. Cookies will be very soft when done.