Flower Cookies

Flower Cookies

Yield: 24 Cookies
  • Prep Time: 30 minutes
  • Bake Time: 8 – 10 minutes
  • Cooling Time: 20 minutes
  • Total Time: 1 hour

Special Equipment: Flower cookie cutter


For the cookies

  • 1 cup coconut flour, plus additional for dusting
  • 1 cup almond flour
  • ¼ teaspoon salt
  • ¼ teaspoon xantham gum
  • 1 cup unsalted butter, softened
  • 1 cup Swerve confectioners sugar replacement
  • 1 teaspoon lemon zest
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the topping:


  1. Combine coconut flour, almond flour, salt and xanthum gum in a bowl. Set aside.
  2. Beat the butter, swerve and lemon zest on medium speed with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, lemon juice and vanilla. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed.
  3. Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Roll out dough on a lightly coconut-floured surface to about ¼ -inch thickness. Cut out cookies with a flower-shaped cookie cutter. Collect and reroll scraps as necessary. Transfer cookies to prepared baking sheets.
  5. Bake for 8 to 10 minutes or until cookies are just golden. Remove from oven and let cool completely.
  6. Melt Bake Believe® White Melting Wafers over a double boiler or in a microwave on low power, stirring every 15 to 30 seconds until melted and smooth. Add yellow coloring and stir to incorporate. Transfer to a piping bag. Pipe yellow centers onto each cookie.
  7. Let rest until center is set and enjoy! Store cookies in an airtight container.