Grain-Free, Dairy-Free Lemon Coconut Cookies
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Serves: about 30
 
Ingredients
  • 1 ½ cups almond flour/almond meal
  • ½ cup unsweetened shredded coconut
  • ¼ cup coconut sugar
  • 1 egg
  • zest + juice of one medium-sized lemon
  • ¼ cup unrefined coconut oil, melted
  • ½ tsp baking soda
  • ¼ tsp sea salt
Instructions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, add all ingredients and mix well to combine.
  3. Spoon out small tablespoon size cookies onto a parchment paper lined baking sheet [I used a .25 ounce scoop to get uniform cookie size and shape].
  4. Bake for 8-10 minutes until golden brown.
  5. These cookies don't spread much so you can usually fit about 30 cookies onto one baking sheet.
  6. Let cook for a few minutes and transfer to wire rack until completely cooled.
  7. Store in refrigerate for up to one week, if they last that long! Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/grain-free-dairy-free-lemon-coconut-cookies/