Grain-free Lemon Biscuit Cookies

Need a grain-free and low-sugar but delicious and simple treat recipe?  This is it!  These biscuit like cookies are perfect for dunking into some raw milk eggnog, which is exactly what I did this past Christmas Eve!  The grain-free members of the family were so happy to have a fun cookie option.  Look at those shapes!  To get the shapes, I pressed 1 Tbsp of the cookie dough into a Christmas shaped cookie pan I scored from Bed Bath and Beyond last January which I bought in anticipation for this years Christmas baking.  It was a great find!  These cookies are also great on their own, thanks to their buttery cake-like texture and fresh lemon zest.  And kids will love to decorate these little guys with different colored icing!!

Lemon Biscuit Cookies
    makes almost 24 cookies

    3 cups  almond flour - source
    1 cup  organic coconut flour - source
    zest of one lemon
    1/2 tsp  unrefined sea salt - source
    1/4 cup  organic raw honey - source
    1  happy pastured egg
    1/4 cup  palm/coconut sugar - source
    1/2 cup (1 stick)  cold grassfed butter - source
    1/2 tsp  baking powder - source
    2 tsp  vanilla extract - source

To make your biscuit cookies:
    1.  Preheat oven to 350.
    2.  In a large bowl, mix together dry ingredients.  Zest lemon on top and mix again.
    3.  Take your butter, cut it into pieces with a sharp knife and work the butter into the dry ingredients with your hands until there are no big chunks.  BEWARE - this cookie dough is extremely good and quite addicting.  There's no such thing as a "small taste" of this dough.  Only the brave can have just a little bit, it's that good.  And if you eat less cookie dough you can form more cookies ;)
    4.  Press the cookie dough into your desired pan or mold filling it slightly less than completely full.  Bake until the edges of the cookies are slightly browned and flex to the touch.  The tops of the cookies will not brown.  The bottoms of the cookies WILL brown and you cannot see this happening.  Err on the side of less cooked than over baked.  Let cool for about 10-15 minutes and then carefully take cookies out of the mold onto a baking rack to cool completely.

This was my first batch of cookies, see how well they brown? Be careful!

    5.  Serve warm and slathered in butter, or cold and dunked in eggnog or you could even dip them in a homemade chocolate sauce or frost them with icing, or devour them plain!

Not all the cookie dough fit into my special pan, so the rest I scooped out and pressed into mini muffin tins!  They are fun to nibble.  The lemon zest is fantastic!!

These cookies are very versatile and have a mild flavor that goes with anything!  Eat them for breakfast as a biscuit, or crumbled on top of yogurt, for lunch dipped in eggnog, as a snack anytime of the day or for dinner as a not-too-sweet finish to the meal.  You could even fold some poppyseeds into the batter to go with the lemon zest!  Don't forget, you can make these anytime of year, just use a non-Christmas shaped cookie pan :)