Description
These vegan lemon cookies are made with almond flour and topped with a low sugar icing. They're the perfect spring cookie - soft, tender and flavorful!
Ingredients
Lemon Cookies
- 1 1/4 cup almond flour (118g)
- 1/4 cup coconut flour (23g)
- 2 Tbsp ground flax*
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup non-hydrogenated shortening, room temperature (67g) or a vegan butter
- 1/4 cup maple syrup
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 Tbsp water
Icing
- 3 Tbsp powdered monk fruit (or powdered sugar)
- 1 Tbsp tapioca flour
- 2 tsp almond milk
Instructions
-
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
-
In a medium-sized mixing bowl, combine all dry ingredients. This includes the almond flour, coconut flour, ground flax, baking powder, baking soda and salt.
-
Mix in the remaining cookie ingredients. This includes the shortening, maple syrup, vanilla, lemon juice, lemon zest and water. Use a spatula to combine the ingredients.
-
Roll the dough into balls, each about one rounded tablespoon in size. Place the balls on the lined baking sheet and slightly press down. The cookies spread a little, but you don't need more than an inch between each cookie.
-
Place the cookies in the oven and bake at 350 degrees for 10-12 minutes. After baking, the cookies should be slightly browned on the bottom with cracked tops.
-
Remove the cookies from the oven and let them cool for 10 minutes on the baking sheet, then transfer them to a wire cooling rack.
-
For the icing: combine powdered monk fruit, tapioca flour and almond milk in a small bowl. Start with 2 tsp almond milk and add more as needed to reach desired consistency.
-
Drizzle icing over the cooled cookies and top with a little extra lemon zest.
Notes
*I use a coffee grinder to grind whole flax seeds