Do you ever see a recipe and you just have to try it immediately?!? Well, that how it was for me when I saw this recipe. I changed a lot of the ingredients, of course, but they came out so yummy! For the fat, I used melted coconut oil and for the flour I used a mix of whole wheat pastry and almond flour. I like to experiment with various flours and almond flour is packed with nutrients. I also used 2 different types of sugar but you don’t have to. I try to use more natural and nutrient dense ingredients when I can.
- 1 cup Gluten Free Flour Blend
- 1 cup almond flour
- 1/2 cup sugar- I use organic sugar, evaporated came juice from Wholesome Sweeteners
- 1/2 cup maple sugar ( coconut sugar would be good too)
- 1/4 tsp salt
- 3/4 cup melted coconut oil
- 4 tsp grated lemon zest
- juice of 1 1/2 lemons
- 1 tsp vanilla extract
- sugar, for rolling
Preheat oven to 350 F.
Heat the coconut oil on the stove in a small saucepan until it is liquid.
Whisk flours, sugars, and baking soda in a medium sized bowl. In another bowl, stir together the liquid coconut oil, lemon zest, lemon juice and vanilla.
Add wet ingredients to the dry and mix lightly until it resembles wet sand. Using your hands, roll the dough into small balls, about 3/4 inch. Sprinkle a little sugar in your hand and roll the dough around to distribute the sugar.
Put the cookies about 2 inches apart on a cookie sheet and back to 12-15 minutes.