These grain-free lemon zinger cookies are to die for!
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Ingredients
- 1/2 cup butter or coconut oil softened
- 1/2 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/2 tsp pure vanilla extract
- 1 egg + 1 egg yolk
- 2 tsp tapioca flour
- 2 TBSP lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2.5 cups blanched almond flour
Ingredients
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Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter or coconut oil, syrup, coconut sugar, and vanilla.
- Beat in egg and egg yolk, lemon juice and zest.
- Add in the salt, tapioca flour, baking soda and almond flour and beat until combined.
- Scoop onto baking sheet (note: the dough will be sticky, that's ok), and bake for 9-10 minutes.
- Remove from oven and let sit on baking sheet for 5 minutes before removing to a wire rack to cool.
- Enjoy!
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Kathy shaw says
The ingredient list is wrong, coconut oil listed the second time should be coconut sugar.
Shanti Landon says
Thank you! I’ve fixed it.