Looking for a lovely, lemony bright, soft and almondy cookie? This one is perfect! Easily gluten-free and so quick to make, these are a family favourite! Try adding lilac blossoms for special spring treats!
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
small cookies
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Ingredients
- 1 1/2 cups almond flour
- 1 1/2 cups all purpose gluten free flour or regular flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoons melted coconut oil refined version so that it has no coconut flavour
- 7 Tablespoons agave
- 6 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons finely grated lemon rind
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond flavouring
- 1 Tablespoon poppy seeds optional
- 1 Tablespoon Lilac blossoms, chopped optional but unique!
- Lilac blossoms to decorate
- extra lemon rind to decorate
Ingredients
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Rate this recipe!
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Instructions
- Heat oven to 350 degreees F. Line two cookie sheets with parchment paper or sil pads.
- Combine the dry ingredients, the flour, baking powder and salt, in a large bowl. If adding the poppy seeds, or the lilac blossoms, stir these in now,
- In a large mixing bowl, combine the wet ingredients and stir well.
- Add the dry ingredients and mix until well-combined. Cover and chill for a few minutes to make the dough easier to form.
- Roll about a Tablespoon of dough into a ball and press down lightly.
- Bake for about 10 minutes or until the bottoms a lightly browned.
- Cool on rack. When cool, dip each cookie into your glaze: just mix two Tablespoons lemon juice and a cup of icing sugar with a 1/4 teaspoon of almond flavouring. Decorate with grated lemon rind and/or lilac blossoms. Enjoy!
Recipe Notes
Try adding poppy seeds or a little lilac for a special spring treat! These cookies keep and freeze well! Try these Lilac and Orange Sugar Cookies for another wonderful spring treat!
