Simple and delicious recipe for guilt free, low calorie lemon cookies!
LOW CALORIE TREAT DAY!? I’m always trying to create recipes that will fit into a low calorie diet. Counting calories is the best way to be flexible with your eating plan, while still able to maintain a healthy weight.
While these low calorie cookies are great any time of the year, Spring is the perfect time for lemon cookies!
What makes these lemon cookies low calorie
The only swap I made here to save calories was in the butter. Most cookies like this are packed with butter and therefore, have many calories that come with it!
I haven’t browsed the butter/margarine selections at the grocery store in quite some time. I remember the rise and fall of margarine and their very harmful trans-fats, and never looked at options for butter again.
That was until one day when I thought about looking for low-calorie butter options to use for cookies. I did find one, and the low calorie lemon cookies turned out DIVINE! The butter I used was Country Crock light, which is just a blend of oils, water, and salt. No hydrogenated oils or artificial stuff in it.
Low Calorie Lemon Cookies
- 1 1/2 cup cake flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 6 tablespoon light butter (35 cal per tablespoon)
- 1 tablespoon lemon juice
- 3 tablespoon lemon rind
- 1 medium egg lightly beaten
- In a food processor, mix all ingredients until a dough forms.
- Chill in fridge for 1 hour.
- Drop by tablespoon onto a sprayed cookie sheet.
- Bake at 350 for 12 minutes.
- Sprinkle with powdered sugar and more lemon zest.
14 g carbs
1.4 g protein
1.6 g fat
Because of the butter swap in this recipe, these low calorie lemon cookies not only have fewer calories, but the ingredients they contain are actually better for you than similar recipes. AND they taste amazing! I call that a win!