Ingredients
Cookie:
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 2 tbsp lemon zest
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, mix together almond flour, coconut flour, baking soda, and salt.
- In a small bowl, whisk together coconut oil, maple syrup, lemon juice, lemon zest and vanilla.
- Add wet ingredients to dry ingredients and stir until combined.
- Place in refrigerator to chill for 30 minutes. After 30 minutes, roll into balls and flatten slightly onto baking sheet. They won’t spread much so form into desired shape.
- Bake for 14-16 minutes or until golden brown.
- Meanwhile, make the glaze by combining all of the ingredients. Once cookies have completely cooled, top with glaze.
- Enjoy! Store on counter or in refrigerator.
Category: gluten-free, dessertMethod: ovenCuisine: AmericanDiet: Gluten Free
