3/4 cup coconut flour
1/2 cup raw cane sugar
zest of 1 lemon
1 teaspoon kosher salt
1 cup butter substitute spread, such as Melt or Earthbound
2 tablespoons fresh lemon juice
2 tablespoons honey
2 Waxed paper sheets, about 14 inches in length
Prep Time: 10 minutes
In a food processor* add coconut flour, sugar, lemon zest and salt. Pulse to combine. Add butter spread and pulse until just combined. Add lemon juice, honey, egg and pulse until combined. Divide dough on waxed paper sheets and roll into 1 1/2 inch cylinders, twisting ends to seal. Place in plastic freezer bag and freeze until firm, about 2 hours or up to 30 days.
Preheat oven to 350 degrees. Slice into 1/4 inch rounds, about 1 inch apart on a parchment lined baking sheet. Bake 13-15 minutes or until edges are slightly browned. Let rest on baking sheet for 5 minutes and then move to a wire rack to cool.
*If you do not have a food processor, all ingredients can be hand mixed in a large mixing bowl.
Optional: Before serving, sprinkle with powdered sugar.