Servings: 12

Weight Watcher Smart Points: 2

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Ready In: 20 Minutes


  • ½ teaspoon baking soda
  • 2 tablespoons (17 grams) sifted coconut flour
  • ¼ cup (56 grams) refined1 coconut oil, melted
  • 1½ teaspoons lemon extract
  • 1 tablespoon lemon zest


  1. In a large bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract.Add the almond flour, sifted coconut flour, baking soda and salt.If the dough is too soft to roll into balls, refrigerate for 30 minutes or until firm.Preheat the oven to 350°F (176°C).Line a baking sheet with a piece of parchment paper or a Silpat.Roll the dough into twenty-four ¾" balls and place 1" apart on the prepared baking sheet.Press the balls down slightly and bake for 10 minutes
  2. The cookies should crackle a little.Let the cookies cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.Once the cookies are cool, assemble the cookie sandwiches by placing 2 teaspoons of curd between two cookies.Place the cookies in an airtight container and refrigerate for up to 5 days.

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