Anita's Almond Flour Lemon Cookies

 

Ingredients Needed:

1. Ultra-Fine Almond Flour - Do not use almond meal.
2. Freshly-Squeezed Lemon Juice - Bottled juice is acceptable.
3. Lemon Zest - Use untreated lemons.
4. Baking Powder - Or 1/8 teaspoon of baking soda.
5. Maple Syrup - Any liquid sweetener works.
6. Coconut Oil - Must be coconut oil.
7. Vanilla Extract - For flavor.
8. Lemon Extract - Optional.

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Instructions to Make Lemon Cookies:

1. Mix Dry Ingredients: In a large bowl, combine all dry ingredients.
2. Add Wet Ingredients: Stir in fresh lemon juice, melted coconut oil, lemon zest, and maple syrup to form sticky dough.
3. Shape Dough: Scoop about 2 tablespoons of dough, roll into a ball, and place on a baking tray. Press down gently with your palm.
4. Bake: Preheat the oven to 350°F (180°C) and bake for 14 to 18 minutes until slightly golden-brown.
5. Cool Cookies: Remove from oven and cool on the tray for 10 minutes, then transfer to a cooling rack.
6. Decorate: Mix powdered sugar and lemon juice. Drizzle over cookies and add a dusting of lemon zest. Refrigerate to harden the glaze.

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Optional Add-Ons:

• Add up to 1/3 cup of poppy seeds with dry ingredients.

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Taste Note:

These cookies are soft and chewy with a blend of almond and tangy lemon flavor.