Say hello to your new favorite paleo. In a large bowl mix together the coconut oil maple syrup lemon zest and lemon extract.
In a mixing bowl combine the almond flour tapioca or arrowroot baking soda and sea salt.
Paleo lemon cookies. Form dough into a ball and wrap in cling film freeze dough for 10 minutes. If the dough is too soft to roll into balls refrigerate for 30 minutes or until firm. Combine almond flour lemon juicezest and maple syrup in a bowl and stir by hand until well-incorporated.
In a separate large bowl using an electric hand mixer or whisk cream together the ghee or vegan. 2 cups almond flour – I love and always use Bobs Red Mill Brand 6 tbsp butter – softened to room temperature – I use grass-fed Kerrygold 3 tbsp honey 14 tsp vanilla 18 tsp salt 1 tbsp fresh lemon juice – about 12 a lemon For the Lemon Glaze 12 c organic powdered sugar 1 tbsp lemon juice -. Soft lightly sweet and filled with lemon flavor these Paleo Lemon Cookies are grain-free gluten-free refined sugar-free with an easy dairy-free option.
Add the almond flour sifted coconut flour baking soda and salt. Scoop dough into about 12 small balls. Preheat the oven to 350F 176C.
Preheat your oven to 350F and line 2 large baking sheets with parchment paper. While dough is freezing preheat oven to 350 degrees.