Lemon-Berry Tart Cookies

Grain Free. Gluten Free. Dairy Free. Vegan. Low Sugar. Low Carb. Paleo. Delicious.

I love the combination of lemon and berries - the tart and sweet pair perfectly to give your mouth a refreshing, delicious bite. I first made these cookies a few weeks ago as I was coming off our 4 Week Spring Cleanse. I wanted to treat myself to a sweet dessert but not overindulge. I browsed the fridge and pantry and these beauties were the result:) Want to know the best part? They only have 5.5 grams of sugar and under 9 grams of carbs per cookie!

After my first bite I was in love, and so was the rest of the family apparently because they disappeared in a few days! Firm on the outside and soft in the middle with a delicious berry center, these cookies may become your new summer favorite! They would be a perfect treat to put out for a baby shower, wedding shower, graduation party or BBQ. I hope you enjoy these as much as we do!

Lemon-Berry Tart Cookies (PRINT RECIPE)
Makes 3 dozen cookies

Ingredients:
2 1/3 cups blanched almond flour
3 tablespoons coconut flour
½ cup honey or agave
¼ teaspoon sea salt
¼ cup coconut oil, melted then cooled slightly before adding to batter
Zest and juice of 2 lemons
1 tablespoon water
3-4 tablespoons organic, no sugar added berry jam of choice (raspberry, strawberry, blueberry, etc)

Directions:

1. Preheat the oven to 300 degrees and line two large baking sheets with parchment paper.
2. Combine honey, melted and cooled coconut oil, and zest and juice of 2 lemons in a large bowl and whisk until well combined.
3. Add the flours and the sea salt and continue to mix until the batter is smooth. It will still be fairly moist.
4. Use a teaspoon (along with a small spatula if needed) to put dollops/small balls of the batter about 3 inches apart on the prepared sheets. 
5. Dip the back of the teaspoon in the water to get it wet, then use it to spread each ball into thin (about 1/8 inch) circles, roughly 1 1/2 inches in diameter. 
6. Use your thumb to make an indentation in the center of each cookie, then carefully fill it with 1/4 teaspoon jam. 
7. Place cookies in oven and bake for 10 to 15 minutes, rotating the pans once. When done, the cookies will be firm, golden brown on top, and slightly darkened around the edges. 
8. Let the cookies cool on the baking sheets for 5 minutes, and then transfer them to wire racks to let them become crisp – about 10-15 minutes.

Yum, yum, yum!
~Billie