Paleo Lemon Cookies
These soft-baked paleo lemon cookies are dessert perfection! They're gluten and dairy free, naturally sweetened and SO GOOD.
Servings: 20 cookies
Ingredients
Wet Ingredients
- 1/3 cup melted, but cool, coconut oil
- 1/3 cup maple syrup
- 1 egg
- 1 tbsp lemon juice
Dry Ingredients
- 1 1/2 cup almond flour
- 4 tbsp coconut flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 lemon, zested
Optional Glaze (non-paleo)
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350f or 175c and line a baking sheet with parchment paper.
- In a large bowl, mix together all of the wet ingredients until combined.
- In a separate bowl, mix the dry ingredients together + add to the wet. Mix until you get a soft, but dough-like texture.
- Place the bowl of cookie dough into the fridge for at least 10 minutes to let it stiffen.
- Using a spoon, tablespoon, or cookie measure, portion the dough into balls. Flatten the balls into cookie shapes + arrange on the pan. They won't spread in the oven, so be sure you like the shape!
- Bake for 8 minutes or until just lightly golden brown. Cool on a wire rack. The cookies will set as they cool.
- OPTIONAL: Mix together the powdered sugar and lemon juice into a glaze. Dip the tops of each cookie into the glaze or spoon it over the top.