LEMON ALMOND COOKIES
Adapted from Good Things Grow
2 1/2 c. almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted
4 tablespoons honey/maple syrup (I used half of each)
1 tablespoon fresh lemon juice
zest of 1 large lemon
Whisk the almond flour, baking soda, and salt in a large bowl.
In a smaller bowl, combine the coconut oil, honey, lemon juice, and lemon zest, mixing well. Pour into the dry mixture and stir until everything is well moistened, the dough will be slightly crumbly, but should hold when pressed together with hands.
Lay out a piece of parchment and use your hands to sort of squeeze the dough together and transfer to the parchment. Carefully roll into a large log about 2 1/2-inches in diameter. Place in the freezer for 1 hour or until firm. You can freeze the dough overnight or for a few days. Make sure to thaw it slightly before you use it.
Preheat oven to 350°F and line a baking pan with parchment.
The dough is tough to slice because it crumbles very easily. You can either pinch of pieces and roll them into balls, which will give you a shape like the second photo above, or you can unwrap the chilled dough and cut into 1/4-inch slices, then lay the parchment back over each slice, one at a time, and roll it out flat with a rolling pin. Then they will look more like the top photo (I prefer this method).
Place cookies on lined baking sheet and bake for 8-10 minutes. Make sure to check after 8 minutes, and take them out once they start to brown around the edges. Allow to cool on baking sheet for at least 5 minutes before transferring to cooling rack, as they are very delicate and will break if they aren’t cool yet.