These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness - and ridiculously easy, too!
Yield: 2dozen cookies
2tablespoonslemon zest from one large organic lemonyou'll juice the lemon for the glaze
3cupsblanched almond flour**
1/4teaspoonfine-grain sea salt
1 1/2cupspowdered sugar
3-4tablespoonslemon juicefrom the zested lemon
Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted - don't let it get too hot, or it'll cook the eggs! Set aside.
In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
Add the almond flour, baking soda, and salt. Stir well until combined.
Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.