Lemon Cookies (Vegan and Grain-free)
Amanda Li • February 1, 2017
Sometimes, all you need are freshly baked cookies that burst with flavour.
INGREDIENTS
1/4 cup Coconut oil, melted
1/3 cup Maple syrup
1 tbsp Lemon zest
2 tsp Lemon extract
1 1/3 cup Blanched almond flour
2 tbsp Coconut flour
1/2 tsp Baking soda
PROCEDURE
- 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.
NOTES: Store cookies in an air-tight container for up to 3 days or freeze for up to 3 months.
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