Hello, Everyone! Just want to let you in on my recipe for a healthier decadent and oh so yummy dessert cookie. They are perfect for all year around for dessert and they are perfect for the Holidays for serving with your other favorite cookies.

This is a Paleo version of a cookie that my aunt used to make as I was growing up, for Christmas Day. My mother, brother and I would go visit my grandparents and relatives and my aunt would make Russian Tea Cakes as one of her cookies. Well, I always went crazy over these and used to pop them into my mouth. She knew I loved them so much so she would make sure she had them for me on Christmas.

Being that I am on a quest to make healthier desserts, I found a recipe for Paleo Russian Tea Cakes on Flourish Fundamentals and played around with it to come up with additional flavors. I've also changed the recipe based on my experiences when I prepared them.

These Paleo Russian Tea Cakes are made with almond flour, rather than white flour as in Traditional Russian Tea Cake recipes. I also use Real Maple Syrup as the sweetener and have added lemon, which give a really delicious flare to them.

They do basically melt in your mouth and you can eat them by themselves or with coffee, tea or whatever beverage you choose. They will be one of the easiest cookies you've made.

Be sure to not over bake them as they can crack and split apart, so keep checking them for doneness, during the last 10 minutes because ovens can sometimes cook differently.

After they are fully cooled, you can dust with a very light dusting of powdered sugar, roll them in powdered sugar or forget the powdered sugar. Its up to you, but they do look more appetizing with a dusting.

I am looking forward to bringing them to my aunt this Christmas time so she can now enjoy my (Paleo) Russian Teacakes. I am sure she will love the lemon accent in them.

Paleo Lemon Russian Teacakes

Delicious Paleo version of melt in your mouth Lemon Russian Teacakes

Makes: 20-25 Teackaes

Prep time: 30 Minutes

Cook time: 15-17 Minutes

 Dry Ingredients:

2 ¾ cups almond flour
¾ cup chopped toasted pecans
½ tsp salt

Wet Ingredients:

½ cup coconut oil (or Canola)
½ cup almond butter
2 tbsp Real Maple Syrup
2 tsps vanilla
1 tsp lemon juice
2 tsp lemon zest (tightly packed)

Instructions:

Preheat oven to 350F
Mix all the dry ingredients together in a medium mixing bowl. Mix all the wet ingredients together in a separate small mixing bowl.
Pour the wet ingredients into the dry ones and combine with spatula until well blended.
Form into 1.5 inch balls (20-25 balls) and place onto a cookie sheet lined with parchment paper.
Bake for 15 to 17 minutes (center rack in oven) or until "golden" on the tops. Be sure to not bake too long or the balls will crack.
Do not attempt to pick the balls up with your hands until they are fully cool (15-20 minutes) or they will fall apart.
When cool, lightly dust each ball with a little powdered sugar for presentation.