Coconut Flour Lemon Cookies Recipe by Megan Olson

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Lemon, Zest of
  • 1 Lemon, Juice of

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Coconut flour
  • 1 tsp Lemon or vanilla extract
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on blog.paleohacks.com

Description

Ingredients

• 1 cup coconut flour
• ¼ cup melted coconut oil
• ¾ cup coconut milk
• 1 t lemon or vanilla extract
• Zest of one lemon
• Juice of one lemon
• 1/3 cup maple syrup
• ¼ t salt
• ½ t baking powder
• ½ t baking soda
• 1 egg

Directions

• Preheat oven to 325ºF. Prepare a baking sheet with parchment paper.
• In a large mixing bowl, combine coconut oil, coconut milk, egg, lemon extract, lemon juice, lemon zest and maple syrup.
• In a separate small bowl, sift the coconut flour, baking powder, baking soda and salt together. Be sure to remove any lumps and evenly disperse the baking powder and baking soda.
• Slowly fold the flour mixture into the liquid mixture. Be careful to not over mix.
• Divide the batter into 15 balls, using your hands to roll them.
• Place the balls on the prepared baking sheet. Flatten the balls into cookies using the palm of your hand or bottom of a glass.
• Bake at 325F for 12-15 minutes until edges are slightly browned.
• Remove from the oven and carefully transfer to a wire baking rack to cool.
• Keep cookies in a sealed container in the refrigerator to maintain freshness.