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).