Coconut oil, melted ⅓ cup
Maple syrup 1 tbsp
Lemon zest 2 tsp
Lemon extract 1 ⅓ cup
Blanched almond flour 2 tbsp
Coconut flour ½ tsp
In a large mixing bowl, mix together the coconut oil,
maple syrup, lemon zest and extract. Add the almond flour, coconut flour and baking
soda. Form the dough into a large disc and cover with plastic wrap. Place in
the fridge for 30 minutes to firm up.
Preheat the oven to 350F and line a baking sheet with parchment paper. Roll the dough into 12 balls and press the balls down slightly with the back of your fingers or the bottom of a cup. Bake for 10-12 minutes or until the cookies have lightly browned. Let the cookies cool completely before removing from the pan.
: Store cookies in an air-tight container for up to 3 days or
freeze for up to 3 months.
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