Ingredients

The following ingredients have 16 Servings
  • 1 1/4 cups almond flour
  • 3 Tablespoons coconut flour or tapioca flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup maple syrup 
  • 1/4 cup creamy almond butter or sunflower seed butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest 
  • 1 teaspoon lemon juice
  • 1/3 cup unsweetened shredded coconut flakes
  • 1/4 cup chopped macadamia nuts
  • 4 Tablespoons refined coconut oil, melted
  • 1/4 cup maple syrup
  • 3 Tablespoons powdered sugar or sugar substitute, extra to sprinkle (omit for Paleo)
  • 2 Tablespoons lemon juice
  • Lemon slices to garnish

Instruction

  • Preheat the oven to 350 F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
  • In a large bowl, whisk together almond flour, coconut flour, baking soda and salt.
  • In a medium-sized bowl, combine maple syrup, almond butter, vanilla, lemon zest and lemon juice. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth. Fold in coconut flakes and macadamia nuts.
  • Cover the dough and chill for at least 30 minutes in the fridge.
  • Using a 1 ½ inch cookie dough scoop, roll the dough into balls and place on the baking sheet. Press each dough ball flat with the bottom of a flat measuring cup sprayed with nonstick cooking spray.
  • Bake cookies for 9-11 minutes. Remove from the oven and let cool while preparing the glaze.
  • In a small bowl, whisk together the coconut oil, maple syrup, powdered sugar and lemon juice. Brush the glaze onto the cookies with a pastry brush. Add very thin lemon slices, coconut flakes and powdered sugar to the tops of the cookies, if desired.
  • Store cookies in an airtight container for 3 days.