Inspired by one of my favourite Italian coffee shops’ lemon drop cookies. These gluten-free and dairy-free lemon cookies are super moist and soft, and topped with a sweet lemon glaze. They are the perfect treat for a brunch, bqq and showers!

YIELD: 12 COOKIES

INGREDIENTS:

1/8 cup coconut oil, melted

1/4 cup organic cane sugar

1 TBSP lemon zest (from one organic lemon)

1 large egg

1 tsp lemon extract

1.5 cups blanched almond flour

1/4 tsp baking soda

1/8 tsp kosher salt

GLAZE:

3/4 cup organic icing sugar

1-2 TBSP lemon juice (from the zested lemon)

DIRECTIONS:

  1. Preheat oven to 375 F. Line a cookie sheet with parchment paper.
  2. Melt coconut oil in a small saucepan. Set aside to cool slightly.
  3. In a medium bowl, stir the sugar and lemon zest. Add the coconut oil, and combine with a whisk. Whisk in the egg and lemon extract and mix until well-combined.
  4. Add in the almond flour, baking soda, and salt. Stir well, with a spoon, until combined.
  5. Scoop cookies out by the tablespoonful onto the cookie sheet, leaving about 2 inches in between the cookies. Press the dough down slightly to flatten.
  6. Bake until just lightly golden around the edges, 8-10 minutes.
  7. Remove from oven and let cool on the cookie sheet.
  8. Once cooled, mix together the glaze. Glaze should be thick enough to grip onto the top of the cookies. Start with 1 tablespoon of lemon juice and add more to get desired consistency,
  9. Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the cookie sheet and let sit until the glaze hardens – about 30 minutes.
  10. Store cookies at room temperature in a sealed container for up to 4 days!

Enjoy

xo

A