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Ingredients
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3 cups
almond flour
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1/4 cup
coconut flour
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1 teaspoon
baking soda
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1/4 cup
coconut sugar
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1/2 teaspoon
baking powder
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1/4 teaspoon
sea salt
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1/3 cup
coconut oil, melted and cool
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1
lemon, zest
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2 teaspoons
lemon extract
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1 teaspoon
pure vanilla extract
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1/3 cup
honey
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1/4 cup
fresh lemon juice
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3 tablespoons
sliced almonds
Directions
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In a large bowl add almond, coconut flour, coconut sugar, baking soda, baking powder and sea salt. Mix together using a fork to combine well with no lumps.
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Add in coconut oil, lemon zest, lemon extract, vanilla extract, honey and lemon juice. Stir together using a rubber spatula then fold in almonds.
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Form into a ball then roll into a log. Place on a large piece of wax paper or clear wrap and roll to seal. Place in the freezer for 15 minutes or the refrigerator for 30 minutes.
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Preheat oven to 350 degree F. Line a large baking sheet with parchment paper.
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Place cold cooking dough log on a work board and slice into 1 inch slices.
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Press dough lightly with a wet fork creating a cross hatch pattern. Wet the fork after every cookie to prevent the dough from sticking
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Bake for 13-15 minutes or until cookie starts to brown.
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Place on a rack to let cool then enjoy.
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