Ingredients
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
Directions