Lemon Cookies (Vegan and Grain-free)

  • By Amanda Li
  • 01 Feb, 2017
Sometimes, all you need are freshly baked cookies that burst with flavour.

¼ cup 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 Baking soda


Step 1

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.  

Step 2

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.

Note : Store cookies in an air-tight container for up to 3 days or freeze for up to 3 months.

Share This Recipe

Want more recipes? Click below to buy Amanda's E-books
Be Inspiralized
Be Inspiralized
ReThink the Chicken Breast
Share by: