Who doesn't love a bright, fresh, lemony cookie? For these, the tart lemon zest marries with the coconut butter and sweet maple syrup, making for the softest, chewiest, perfectly biscuity cookies that melt in your mouth.

This recipe yields 10 servings

Ingredients

1/3 cup melted but cooled coconut oil
1/3 cup maple syrup
1 egg
1 tbsp lemon juice
2 cup almond flour
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
2 lemons, zested
3 tbsp coconut butter
1 tsp maple syrup
1 tsp lemon zest
1 tbsp lemon juice

Directions

Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, mix together the coconut oil, maple syrup, egg and lemon juice. In a separate bowl, combine the almond flour, coconut sugar, salt, baking powder and lemon zest. Slowly incorporate the dry ingredients into the wet using a whisk. Mix until into a soft, dough-like texture. Refrigerate the dough for at least 30 minutes or freeze for 15 minutes to let it stiffen.
Drop the dough onto a baking sheet forming 12 balls. Bake for 10-12 minutes or until just lightly golden brown. Cool on a wire rack.
While cookies are baking, add the glaze ingredients into a small bowl and whisk together.
Once the cookies have completely cooled, top with glaze.

Tips

**For an extra lemon kick, add more zest over the glazed cookies with a thin sliced lemon garnish. These cookies are delicious when served chilled.