Lemon cookies


  • 1/4 cup coconut oil, melted

  • 1/3 cup maple syrup

  • 1 tblsp lemon zest

  • 3 tsp lemon juice

  • 1 1/3 cups blanched almond flour

  • 2 tblsp coconut flour

  • 1/2 tsp baking soda

  • 1/8 tsp salt



  1. Preheat oven to 170 degrees Celsius and line a baking tray with baking paper

  2. In a large bowl, mix together all the ingredients.

  3. The mixture will be not be thick, it will be thin and wet.

  4. Put the bowl in the fridge for 30 minutes or until the it is firm.

  5. Roll the batter into balls to the sizes you prefer and place onto the baking tray then gently flatten them with your palm

  6. Bake the smaller cookies for 12-15 minutes depending on how large you have made them, and until lightly browned (they may crackle a little)

  7. Remove from the oven and leave to cool.

  8. Store in an airtight container for up to 4 days.