Lemon Almond Cookies
These almond cookies have a citrus twist, full of flavor and calcium, with a shortbread-like texture. Because you need to be able to make treats you don't have to feel guilty eating!
Servings: 12 cookies
Ingredients
- 1/4 cup coconut oil, room temp (or 1/3 cup almond/cashew butter)
- 1/4 cup maple syrup, or brown rice syrup for lower glycemic
- 1 tsp lemon juice
- 1/4 tsp almond extract, optional
- pinch sea salt
- 3/4 cup coconut flour, or brown rice or other gluten-free flour
- 1/2 cup ground almonds
- 1/4 cup almonds, lightly toasted and finely chopped
- 1 lemon, zest
Instructions
- Preheat oven to 350F.
- Whisk together the coconut oil and maple syrup, then add the lemon juice and salt.
- Add the flour and ground almonds, stirring gently into the wet mixture.
- Fold in the chopped almonds and lemon zest.
- Drop by small teaspoonfuls, well spaced, on a lined cookie sheet.
- Bake for 10-15 minutes until golden brown at the edges.
Notes
Try orange juice + zest + 1/2-1 tsp of ground cardamom
Try lime juice + zest + 1/2-1 tsp of ground ginger
Top with pureed raspberries and coconut milk as a heathly fruit cream
Try lime juice + zest + 1/2-1 tsp of ground ginger
Top with pureed raspberries and coconut milk as a heathly fruit cream
Nutrition
Calories: 128kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 7mg | Potassium: 46mg | Fiber: 3g | Sugar: 4g | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.5mg
