Go Back
–+ servings
Total Time :25 minutes
Servings: 16

INGREDIENTS
 

  • 2 cups/200 grams almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons refined coconut oil, melted and slightly cooled
  • 5 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract

Glaze:

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon unsweetened almond butter
  • 1 tablespoon plus 1 teaspoon maple syrup
  • Water, as needed, to thin

INSTRUCTIONS

  • Heat the oven to 340°F/170°C. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the almond flour, baking soda, and salt. In a separate bowl, stir together the melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until well blended. Pour the wet ingredients into the dry and mix until a soft dough forms.
  • Scoop heaping tablespoons of dough and roll into 1-inch balls. Arrange them 2 inches apart on the prepared baking sheet. Gently flatten each ball with your fingertips or the bottom of a glass.
  • Bake until the edges are set but the centers are still soft, 8 to 9 minutes. The cookies should remain pale in color. Let them cool completely on the baking sheet.
  • In a small bowl, whisk together the lemon juice, zest, almond butter, and maple syrup until smooth. If needed, stir in a few drops of water until the glaze is pourable but not runny.
  • Drizzle the glaze over the cooled cookies. Let them sit at room temperature until the glaze sets, about 15 minutes. Store in an airtight container at room temperature for up to 3 days.