June 6, 2017
These fresh, lemon cookies are prepared in less than thirty minutes and yield a dozen or so cookies. A perfect snack or dessert that is Paleo friendly, gluten-free, dairy-free, grain-free and egg-free!
1/4 cup Coconut Oil, melted
1/3 cup Maple Syrup
1 tbsp Lemon Zest
1 1/2 tsp Vanilla Extract
1 1/3 cup Blanched Almond Flour
2 tbsp Coconut Flour
1/2 tsp Baking Soda
1/8 tsp Sea Salt
1Mix melted coconut oil, maple syrup, lemon zest and vanilla extract until well blended.
2Mix dry ingredients and slowly add to wet ingredients.
3Chill dough in refrigerator for 30 plus minutes or until the dough is firm.
4Preheat oven to 350 degrees. Line a baking sheet with parchment paper. I recommend using FSC Certified Parchment Baking Paper by If You Care.
5Using a Tablespoon for perfectly sized cookies, roll into balls and place on baking sheet. Press the balls down softly with your palm.
6Bake for 8 minutes or until the edges of the cookies are slightly browned.
7Cool cookies completely before storing.
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