Chewy Lemon, Coconut and Almond Cookies

It’s still cold and I’m STILL craving cookies. This time lemon. I’ve always loved the tartness of lemon desserts. They are light and refreshing compared to a rich chocolate cookie, which is a nice change sometimes. These came out nice and chewy with a buttery, lemon flavour and not too sweet. Like the Hazelnut Coffee Cake Cookies, I whipped these up in 5 minutes.

Chewy Lemon, Coconut Almond Cookies, makes 10

• 1 cup almond flour
• 1/4 cup shredded coconut, or substitute almond flour
• 1 tablespoon coconut flour, can be omitted but cookies turn out a bit flatter
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1/4 melt butter and coconut oil, or one or the other
• 1 tablespoon lemon juice
• zest from 1 lemon, about 1 tablespoon

Heat oven to 325F. Melt butter and oil. Mix together the dry ingredients in a medium bowl. In a small bowl beat the egg, lemon juice, zest and maple syrup then drizzle in melted oil, while whisking. Combine well and mix into the dry ingredients. Stir till combined. I use a cookie scoop that is 1 tablespoon to drop the cookies onto the sheet pan. If you don’t have one just use a tablespoon. You want them slightly flattened like the picture above. Bake for 13 minutes, or until the outsides turn brown (as pictured above).