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Almond and coconut flour · chill the dough · 1 dozen
Vegan Lemon Cookies
Coconut oil and maple syrup bound with almond flour, rolled in lemon-zest sugar.
Serves
Units
| Line a sheet with a silpat or parchment | ||||||
| 1/4 cup coconut oil — melted | mix wetlarge bowl | add drythin and wet | chill1 hr | roll, placesilpat sheet | bake12 min · golden | |
| 1/3 cup maple syrup | ||||||
| 2 tsp lemon extract | ||||||
| 1 1/3 cups almond flour | ||||||
| 2 Tbs coconut flour | ||||||
| 1/2 tsp baking soda | ||||||
| 1/8 tsp salt | ||||||
| 1/4 cup sugar — for rolling | sugar + zestin a bowl | |||||
| 1 Tbs lemon zest — for rolling | ||||||
Notes from the card
The mixture will be thin and wet
The card warns about this before the chill, so don't correct it with more flour. An hour in the fridge is what makes it rollable.
Preheat after the chill
Oven to 350°F once the dough is nearly done resting, not before.