Lemon Olive Oil Cookies

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 8 tsp Lemon juice

• Baking & Spices

  • 1 1/2 cups Almond flour, lightly packed
  • 1/4 tsp Baking soda
  • 3/4 cup Powdered sugar
  • 2 Pinch Sea salt
  • 5/16 cup Sugar, raw
  • 1/2 cup Tapioca flour
  • 2 Pinch Vanilla bean
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on acalculatedwhisk.com

Description

Ingredients

• 2 teaspoons finely grated lemon zest
• ¼ cup plus 1 tablespoon raw sugar, plus more for rolling if desired
• ¼ cup extra virgin olive oil
• 2 teaspoons lemon juice
• 1 large egg
• ¼ teaspoon vanilla extract
• 1½ cups lightly packed almond flour
• ½ cup tapioca flour
• ¼ teaspoon baking soda
• Pinch of sea salt
• Pinch of vanilla bean powder (optional)*
• ¾ cup powdered sugar
• 2 tablespoons lemon juice
• Pinch of sea salt
• Pinch of vanilla bean powder (optional)*

Directions

• Preheat oven to 325°F and line a large baking sheet with parchment.
• Mix the sugar and lemon zest in a large bowl, rubbing the two together using your fingers. Add the olive oil, lemon juice, egg, and vanilla and beat using a fork. Stir in all the remaining ingredients until well mixed.
• Form 12 balls with a heaping tablespoonful of dough in each one. If youd like, roll each one in a bit of sugar to coat. Put the dough balls on the baking sheet, leaving at least an inch and half between them. Bake for about 18 minutes. The cookies should be puffy, cracked, and lightly golden on the bottom. Transfer to a rack to cool.
• To make the glaze, stir all the ingredients together in a small bowl with a fork until no lumps remain. Use the fork to drizzle the glaze over the cooled cookies.
• Leftover cookies will keep in an airtight container on the counter for a few days, and are fabulous with coffee or tea.