They’re soft, sweet, and like little clouds of heaven! They’re also superrr simple, take less than 10 minutes, and are packed with lemony flavor!
THE RECIPE
yields: 18-20 cookies
prep time: 10 minutes
cook time: 12 minutes
total time (including cooling: 32 minutes
Ingredients:
The juice from 1 lemon
The zest from 1 lemon
1/2 tsp vanilla
1 egg (I haven’t tested flax eggs yet)
1/3 cup avocado or olive oil**
1/3 cup maple syrup
1 1/2 cups almond flour
1/4 cup coconut flour
2 tbsp tapioca starch
1/2 tsp salt
1 tsp baking power
1/2 tsp baking soda
Organic powdered sugar topping (optional)
Instructions:
1. Preheat oven to 350 and prepare two baking sheets (recipe makes 16-18 cookies)
2. In a large bowl combine the lemon juice, zest, vanilla, egg, oil, and maple syrup
3. Then mix in the almond flour, tapioca starch, salt, baking powder, and baking soda. Wait a moment for the coconut flour to thicken it up and stir again
4. Use a small cookie scoop and place the cookies onto the cookie sheet. Bake in the oven for 12-14 minutes, let cool for 10, remove from the cooking sheet, and sift over some powdered sugar if desired!
Notes:
**Can use any preferred oil
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