Lemon & Almond Cookies

360g ground almonds
6 tbsp desiccated coconut
120g true coconut palm sugar
140g coconut oil
½ tbs vanilla powder
Zest of 2½ lemons
Juice ½ lemon

Method:

  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Line a baking tray with greaseproof paper.
  3. In a bowl, cream together the oil and sugar with an electric whisk – this is easier if the coconut oil is soft.
  4. Mix all the other ingredients in with a wooden spoon and use your hands to bring the mixture together.
  5. Roll the dough into balls and flatten them into cookie shapes. This recipe makes 24 large cookies.
  6. Place the cookies on the tray and then bake for 12-15 minutes until they are golden on top. Check after 12 minutes.
  7. Remove from the oven, place on a wire rack and allow to cool.
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