Almond Flour Lemon Sugar Cookies
Gluten-Free, Dairy-Free, Egg-Free
Ingredients
- 1 cup almond flour (120g)
- 3 tbsp cornstarch (24g)
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 1/2 tbsp granulated cane sugar (25g)
- zest of one medium-large lemon
- 1 tbsp solid coconut oil (14g)
- 3 tbsp maple syrup (60ml)
- 1 1/2 tbsp honey (30ml)
- 1/2 tsp vanilla extract
- 2 tbsp granulated cane sugar for rolling
Instructions
- Preheat oven to 330º F. I like to melt the coconut oil in the oven as it preheats. Just be sure to use an oven-safe container (such as a glass measuring cup) . Alternatively, quickly heat the oil in the microwave with a paper towel on top to prevent splatter.
- In a bowl, mix all of the dry ingredients (almond flour-sugar). Once combined, add the lemon zest and stir until no lumps remain.
- In a separate bowl, add the wet ingredients (melted coconut oil-vanilla extract) and mix well.
- Pour the wet mixture into the dry ingredients and stir until a very soft dough forms.
- Once fully combined, place the dough in the fridge to chill for 5-10 minutes. If the coconut oil was still very warm, aim for 10 minutes.
- Remove the dough from the fridge and add the rolling sugar to a small bowl. Scoop the dough and form it into balls. Roll the balls in sugar and place on a parchment-lined baking sheet. I use a standard 4 tsp scoop to make 10 cookies.
- Bake for 11-13 minutes. For 10 cookes, I find that 11 minutes is perfect. If the cookies are larger, adjust the time until the top of the cookies have just set. Don’t be tempted to overbake, as the cookies will still be soft and harden as they cool.
- Let the cookies cool for about 5 minutes on the pan before transferring to a wire rack.
Notes
- If you have a coconut allergy or don’t have coconut oil, an alternative oil should suffice. One of my test batches used avocado oil, and it worked well.