▢ Almond Flour ▢ Baking Soda ▢ Salt ▢ Coconut Oil ▢ Maple Syrup ▢ Lemon Juice ▢ Lemon Zest ▢ Vanilla Extract LEMON GLAZING ▢ Erythritol ▢ Lemon Juice ▢ Lemon Zest
In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking soda, salt, lemon juice, vanilla extract, and lemon extract.
Stir with a spatula to form the cookie dough batter. It should be soft and sticky but easy to roll into a cookie ball, not wet or runny
To shape the cookies, first, rub your hands with coconut oil, then scoop out 2 tablespoons of cookie dough and roll between your hands to form a ball.
Place each cookie dough ball on the prepared baking tray or roll each ball into powdered sugar to boost their sweetness and create a lemon crinkle look.
Press each lemon cookie ball gently to flatten slightly, the sides of the cookie may crack slightly, and that's ok.
Bake the cookies in an oven preheated to 350°F (180°C) for 14-18 minutes or until the sides of the cookies are slightly golden brown.
Cool 10 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.
Prep Time: 10 minutes Cook Time: 15 minutes Makes: 9 Cookies Calories: 228 kcal per Cookie