Chewy Lemon Curd Cookies

I loved these cookies - the texture was GREAT! 

I loved the chewiness of it. 

The tart lemon was a perfect compliment!

Extremely Low Fat and Low Sugar - A guilt free treat!

Adapted from HERE

NOTE: Make the curd ahead of time (recipe below)! It has to sit for two hours.

Cookies:

2 C Spelt Flour or White Whole Wheat Flour

1 C Finely Ground Almonds, or pre-bought almond flour, or leftover pulp from almond milk

1/4 tsp Salt

1/4 C Pure Maple Syrup Or Honey (melt the honey a little to make it really soft)

1/2 C Unsweetened Applesauce

1) Mix all ingredients together. Flatten a heaping tablespoon on cookie sheet and press thumb in middle. Fill with about 2 tsp or more of lemon curd. Bake at 350 for 15 minutes. Let cool COMPLETELY before eating.

-Mine tasted better after setting in the fridge for a bit! Yum!!

Curd:

1 C Fresh Lemon Juice (or bottled if you're really desperate)

2 T Lemon Zest

1 tsp Stevia

1/2 C Xylitol

1/4 tsp Salt

2 Tbl Coconut

3-4 Tbl Corn Starch dissolved in 3 Tbl Water

2 T Earth Balance Spread (or butter if you dare :))

 Combine first 5 ingredients in small saucepan over medium heat.  When sugar is well dissolved add everything else but the butter.  Cook for quite awhile, stirring constantly, until hit starts to thicken and bubbles a lot. Add the Earth Balance and continue to cook and stir until it's thick like pudding. Remove from heat and let cool. (Mine still needed a little thickening and I added UltraGel)
Let sit in fridge atleast 2 hours.

ENJOY!

Pin It