Paleo Lemon Cookies
1/4 cup (56 grams) refined coconut oil, melted1 (I'm guessing butter would work for a dairy-containing version but I haven't tried it)
1/3 cup (80 milliliters) maple syrup (I used the lightest Grade A syrup, which results in no maple taste in the cookies)
1 tablespoon lemon zest
1 1/2 teaspoons lemon extract
1 1/3 cups (133 grams) blanched almond flour
2 tablespoons (17 grams) coconut flour, sifted if lumpy
1/2 teaspoon baking soda
1/8 teaspoon salt
In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract. Add the almond flour, coconut flour, baking soda and salt. The mixture might be thin and wet and much more like batter than dough. It might not be. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
For the large cookies pictured, roll into six 50-gram balls. For smaller, more reasonably-sized cookies, roll into nine 35-gram balls. Place 3" apart on the prepared baking sheet and press the balls down slightly with your palm.
Bake the smaller cookies for 10-12 minutes and the larger cookies for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little.
The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
Store in an airtight container for up to 4 days.
Using unrefined coconut oil would yield cookies with some coconut flavor