Almond Lemon Cookies, gluten-free, vegan
Almond Lemon Cookies, Gluten-free and Vegan
If you love the taste of lemon and crave a healthy cookies, you’re going to love this very easy, delicious recipe.
Lemons add a freshness and brightness that few foods do. In fact, it’s my go-to solution if a meal needs a little “oomph”. Squeeze some lemon on it and suddenly it has just the punch it needs.
But getting back to the important subject of cookies… I love the fact that these ingredients are something you can readily have on hand to whip up a quick batch of these soft, chewy lemony cookies.
They are proof-positive that a cookies can be free of gluten, dairy, grains and sugar, AND still be delicious.
1/4 cup refined organic coconut oil, melted (unrefined coconut oil will add a coconut taste, so use that if you want the coconut flavor)
1/3 cup organic maple syrup
1 tablespoon organic lemon zest
1 1/2 teaspoons lemon extract
1 1/3 cups organic almond flour
2 tablespoons organic coconut flour, sifted if lumpy
1/2 teaspoon baking soda
1/8 teaspoon Himalayan sea salt
Preheat the oven to 350°F.
Line a baking sheet with a piece of parchment paper.
In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract.
Add the almond flour, coconut flour, baking soda and salt.
The mixture might be thin and wet and much more like batter than dough. Don’t worry if it is. Do not add any additional flour!
Chilling will firm it up, if necessary. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
Roll cookies into 1″ – 2″ balls and slightly flatten.
Place 3″ apart on the prepared baking sheet and press the balls down slightly with your palm.
For smaller cookies, bake for 8 – 10 minutes; larger sized cookies will need 12-15 minutes until the cookies have lightly browned.
The cookies may crackle a little, that’s fine.
The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
Store in an airtight container for up to 4 days.
Recipe from: Texanerian Baking
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Certified Functional Medicine Practitioner
Founder of Root Cause Medical Clinic
Author of “The Gluten Effect”
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