Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking soda, salt, lemon juice, lemon zest, 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 - see the picture above in my post. If it is too wet, add more almond flour 1 tablespoon at a time.
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. You can skip this step if you prefer adding lemon glazing. Leave a 1-thumb space between each. They don't expand in the oven, but you need space to flatten the cookies without touching each other.
Press each lemon cookie ball gently to flatten slightly, the sides of the cookie may crack slightly, and that's ok.
Bake for 14-18 minutes or until the sides of the cookies are slightly golden brown. They will be soft when you take them out of the oven, and that's fine.
Cool 10 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.
These cookies are not very sweet, and the glazing makes all the difference!
Combine powdered sugar, lemon juice, and lemon zest.
When your cookies are cold, drizzle 2 teaspoons of glazing on each cookie. Place the cookies in the fridge for 2 hours to set the glazing.
Store in a dry place in a sealed box for up to 4 days. They can get sticky if stored in a humid place or in the fridge.