Ingredients:

  • 2 cups (200g) superfine almond flour
  • 1/4 cup (60ml) melted coconut oil
  • 1/3 cup (80ml) pure maple syrup
  • 1 large (50g) egg, room temperature
  • 1 tbsp (6g) lemon zest, freshly grated
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1/4 cup (30g) powdered coconut sugar
  • 1 tsp (5ml) lemon juice
  • 1 tsp (5ml) water

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, baking soda, and sea salt until no clumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the melted coconut oil, maple syrup, egg, lemon juice, and zest.
  4. Using a silicone spatula, fold the mixture together until a cohesive, pale-gold dough forms. Stir just until combined.
  5. Scoop 1.5 tablespoon portions of dough and place them 2 inches apart on the pan. Gently press the tops down with your palm to create a disc shape.
  6. Bake for 8–10 minutes, or until the edges are a mahogany-colored gold and the centers feel set to a light touch.
  7. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
  8. Optional: Mix powdered coconut sugar, 1 tsp lemon juice, and 1 tsp water to create a light glaze and drizzle over cooled cookies.