Lemon Almond Cookies

Ingredients

Ingredients

• 2 cups almond flour
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup maple syrup
• from 2 lemons lemon zest
• 1/2 tsp baking soda
• pinch sea salt
• 1 tsp vanilla extract
• for dusting powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups almond flour, 1/2 teaspoon baking soda, and a pinch of sea salt.
3. In a separate bowl, combine 1/4 cup olive oil, 1/4 cup maple syrup, 1/4 cup fresh lemon juice, zest from 2 lemons, and 1 teaspoon vanilla extract until well mixed.
4. Stir the wet ingredients into the dry ingredients until a dough forms; if too sticky, add 1-2 tablespoons more almond flour.
5. Scoop tablespoon-sized portions of dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with the palm of your hand to about 1/2-inch thickness.
7. Bake for 10-12 minutes, until the edges are golden and the centers are set.
8. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, dust the cookies generously with powdered sugar.
10. Store in an airtight container at room temperature for up to 5 days.