When you give a baker 2 bags of lemons, she gets to work!
Ingredients
- 2 cups organic almond flour
- 1 egg
- ⅓ cup raw honey
- Lemons (Can use Meyer lemons for a milder taste)
-Zest of 1 medium lemon or 2 small lemons (1 tbsp)
-Juice of ½-1 lemon for desired tartness
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp organic coconut oil
- ½-1 tsp vanilla extract
Procedure
- In a bowl, combine the dry ingredients (baking soda, almond flour, and salt). Stir until well mixed.
- In a separate bowl, melt the coconut oil. Add the rest of the wet ingredients (honey, lemon zest and juice, vanilla and egg).
- Gradually, add dry mixture to wet ingredients. Mix until all flour is incorporated.
- Cover bowl with cover and place into refrigerator to chill for 1 hour. **NOTE: Gluten-free dough can be challenging to shape at room temperature. Chilling the dough allows for more enjoyable cookie formation!)
- Using a tablespoon or cookie scooper, divide dough into cookies. Recipe makes 10-12 cookies depending on the size you choose.
- Bake at 325 F for 15 minutes. The top of the cookies will have some cracks and appear golden when ready! **NOTE: If baking large-sized cookies you may need to increase the baking time a few minutes.