Low Iodine Lemon Almond Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.9(18)
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Learn more →Ingredients
16 servings
- 2 cups almond flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 tbsp pure maple syrup
- 2 tbsp coconut oil, melted and cooled
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- ½ tsp pure vanilla extract
- ¼ cup sliced almonds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.
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