Almond & Lemon Cookies (Vegan)

 

Makes 12-14 cookies 

Ingredients: 

2 2/3 cups of superfine blanched almond flour 

2 tsp lemon zest 

1/4 tsp baking soda 

1/4 tsp salt 

1/4 cup of melted coconut oil, or vegan butter 

3 TBS pure maple syrup 

4 TBS fresh lemon juice 

1 tsp pure vanilla extract 

Lemon Glaze: 

1/2 cup powdered sugar (vegan if available) 

1 - 2 TBS fresh lemon juice 

Directions: 

Preheat oven to 350F or 180C. 

Line a cookie sheet with parchment paper. 

In a large mixing bowl, add the almond flour, lemon zest, baking soda and salt.  Stir to combine. 

Add in the melted butter or coconut oil, maple syrup, lemon juice and vanilla extract. Stir until a thick sticky dough forms. 

Use a small cookie scoop to make dough balls, about 1 - 2 TBS.  Place on the cookie sheet 1 to 2 inches apart. Gently flatten the cookies with your fingers. 

Bake for 14-16 minutes or until the edges have set and are slightly golden. 

Let them cool on the baking sheet for 5-10 minutes to finish. Then transfer to a cooling rack.

Cool completely before glazing. 

Lemon Glaze: 

In a medium bowl, stir the powdered/icing sugar and lemon juice (one teaspoon at a time) until the desired consistency is reached. It should be thin enough to drizzle over the cookie with a spoon, but not too runny. 

Sprinkle fresh lemon zest over the cookies when the glaze is still wet. Let the glaze set.

Notes: 

Store in an airtight container at room temperature for a few days.