Lemon Cookies – Vegan and Gluten Free

Happy Friday Guys. If you are in search for perfectly chewy, soft, sweet and slightly tart cookies, then look no further. These lemon cookies are super easy to make, are gluten free, vegan and taste delicious. They are great with a cup of coffee or tea for breakfast or as dessert. These cookies are not super sweet, but if you like sweeter cookies feel free to increase the quantity of coconut sugar or maple syrup.

Recipe adapted from Making Thyme for Health.

Have a lovely weekend! xx

Ingredients
2 Tablespoons Coconut Oil, solid
1 Tablespoon Coconut Sugar
2 Tablespoons Pure Maple Syrup
1 Teaspoon Vanilla
Zest and Juice of 1 Lemon
1 Tablespoon Coconut or Any Other Nut Milk
3 Tablespoons Shredded Coconut, unsweetened
3/4 Cup Almond Flour
1/4 Cup (Gluten Free) Oats Flour
1/2 Teaspoon Baking Soda
Pinch of Salt

Process

1. Preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
2. In a medium bowl, mix all the dry ingredients together (almond flour, oats flour, shredded coconut, salt and baking soda), and set aside.
3. Using a handheld mixer or a stand mixer, mix coconut sugar, maple syrup on high for a minute followed by lemon juice and zest, vanilla and coconut milk.
4. Slowly add the dry ingredients and mix for few seconds. Do not over mix.
5. Scrape down the sides and bottom of the bowl to ensure all the ingredients are combined.
6. Divide the dough into 8-10 equal portions and arrange on the prepared baking sheet, few inches apart from each other. Press the cookies slightly to flatten and bake for 12 minutes or until the edges are slightly golden brown.
7. Let the cookies cool completely before serving. Once cool, cookies can be stored in the refrigerator for up to 5 days.

Enjoy! 🙂