If you are looking for a cookie that is sweet but not too sweet, tart but not too tart, then this is the one for you. 

 

They are moist and super simple to make any day of the week. 

 

Yield 12 cookies

 

2⅔ cups almond flour

¼ tsp baking soda

¼ tsp salt

Zest of one lemon

¼ cup melted coconut oil

3 Tbsp maple syrup

¼ cup lemon juice

1 tsp almond extract

½ cup powdered monk fruit sugar

2 tsp lemon juice

 

Preheat oven to 350℉

 

Line a baking sheet with parchment paper or a silicone baking mat. 

 

Add the almond flour, baking soda, salt, and lemon zest to a large bowl and whisk to combine.

 

Next, add the coconut oil, syrup, lemon juice, and almond extract, and stir until you have a thick sticky dough. 

 

Use a spoon or cookie scoop to scoop out the dough and form into even-sized balls. Gently flatten each ball with your fingers. 

 

Bake the cookies for 15 minutes. The edges should be slightly brown. Before transferring the cookies to a cooling rack, let the cookies cool on the baking sheet for 5 minutes. 

 

Once the cookies are cool, make the glaze by whisking the powdered sugar and lemon juice until you have a smooth consistency. Add more sugar if your glaze is too thin. Drizzle the glaze over each cookie using a spoon or a piping bag.

 

Just Salt it, and enjoy!