These lemon balm cookies are easy to make, and give a burst of lemon with every bite! I had never used lemon balm before, except for tea. While I love chocolate, it has to be milk chocolate or it gets too chocolatey for me. And if you follow me regularly, you know I have a sweet tooth. So these lemon balm cookies just hit the spot. My kids couldn’t get enough of them. In case you are wondering. I found my inspiration for this recipe here.
While, they are easy, plan to make them when you have a bit of time, because they are refridgerator cookies, and must spend some quality time there to get the desired effect. The best part is you can do the school pick up and run a few errands while they are ‘firming up.’ Baking time is fast, so they can be ready for dinner, or lunches the next day. If you are curious why I bake grain-free, read my post here.
I washed my lemon balm leaves first, because my plant is close to the ground. I patted them dry, then used my kitchen scissors to slice them into slivers.
Set aside. Using a large bowl, beat softened butter and sugar together until thoroughly combined with a hand mixer.
Beat into wet ingredients a little at a time.
Cover with plastic wrap and refridgerate for 3 hrs. Heat oven to 350 degrees. Make into a roll with wax paper.
Using your wax paper, slice dough into rounds about 1/4 inch thick. Place onto cookie sheet covered with parchment paper. I like to spray my cookie sheet with cooking spray, and then place my parchment paper on it. This keeps it in place.
I did use my fingers to shape the cookies a little bit rounder. Place in oven for 8-10 minutes. Let cool on cookie sheet for 2 minutes, then finish cooling on rack.
Grain-Free Melt in Your Mouth Lemon Balm Cookies
2 T. lemon balm leaves
1 t. lemon juice
1 c. butter, softened
2/3 c. sugar
1 c. +2 T. almond flour
3/4 c. tapioca flour
1/4 c. +2 T. coconut flour
1 t. salt
Mash lemon balm leaves and lemon juice with back of spoon. Set aside.
Beat butter and sugar together. Mix in egg and lemon blend. Gradually add dry ingredients.
Cover with plastic wrap and refridgerate for 3 hours. Heat oven to 350 degrees. Make a roll in wax paper. Slice cookies into 1/4 inch rounds and place on cookie sheet.
Place in oven for 8-10 minutes. Cool on cookie sheet about 2 minutes, then remove and finish cooling on wire rack.
Health benefits of lemon balm are numerous, be sure to read my post about them here.
Comment and let me know if you have ever baked with lemon balm.
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