Source: https://www.chipmonkbaking.com/blog/2019/8/20/lemonk-lemon-keto-cookie-recipe

Light and airy, these “LeMonk” cookies are made with chia seeds and lemon zest that deliver a great lemon sensation to your taste buds. They also happen to be vegan since there is no butter or eggs in the recipe (coconut oil and chia seeds are used instead).

When prepared via the recipe's instructions, each cookie comes in at 90 calories, 8g of fat, 2g of protein, and just 1g net carb.

Full recipe below. Feel free to check out the original source link for more details like nutrition and tips/tricks for making these! https://www.chipmonkbaking.com/blog/2019/8/20/lemonk-lemon-keto-cookie-recipe

LEMON COOKIES (LOW-CARB, VEGAN, GLUTEN FREE, KETO AND DIABETIC FRIENDLY)

• Servings: 20
• Prep Time: 15 minutes
• Total Time: 30 minutes

INGREDIENTS

• 1/4 cup (57g) Coconut Oil
• 3/4 cup (120g) Allulose Sweetener (Buy Allulose / Monk Fruit Blend Here) or Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 tsp Vanilla Extract (Most grocery stores sell McCormick which works great)
• 1 tsp Lemon Extract (Most grocery stores sell McCormick which works great)
• 1 Tbsp Chia Seeds
• 3 Tbsp Water
• 1.5 cups (170g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1 tsp Lemon Zest (you can use a fresh lemon with a grater or just buy dried lemon peel from your grocery store)
• Optional: 1 Tbsp of Lemon Juice (this will give it an even bigger lemon flavor). Fresh juice from an actual lemon is best but you can also buy it in a bottle at your grocery store.

INSTRUCTIONS

1. Preheat oven to 350 °F
2. Place your chia seeds into a small bowl. Add 3 Tbsp of water and mix thoroughly. Put in a refrigerated space and let sit for 15 minutes
3. Microwave the coconut oil for 30 seconds to melt, but it shouldn't be hot or too liquid.
4. Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, lemon extract, lemon juice (optional), and chia seed mixture, mix together.
5. In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and lemon zest)
6. Using a cookie scooper, place scoops of dough onto a baking pan lined with parchment paper
7. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
8. Let them cool, and serve. Keep in an airtight container.