Soft & Chewy Glazed Lemon Cookies 🍋 gluten-free & vegan

If you love lemon, you’re going to love these perfectly soft & chewy almond-flour based lemon cookies, topped with a lemony glaze. Simply combine in one bowl, scoop & bake, then top with one of two glaze options below.

* 2 cups almond flour

* Zest from one lemon

* 1 1/2 tbsp tapioca starch (you can swap for another starch like arrowroot, cornstarch, potato starch, or just leave out if you like, but it will change the texture a bit)

* 1/4 tsp baking soda

* 1/8 tsp salt

* 1/4 cup maple syrup

* 3 tbsp coconut oil, melted

* 1 tbsp lemon juice

* 1/2 tsp vanilla

Instructions

* Preheat oven to 325F

* Mix all ingredients in one bowl until a soft dough forms

* Scoop into 2 tbsp sized balls (makes 11-12)

* Place on baking tray, and gently flatten

* Bake 13-15 minutes, until lightly golden on edges

* Cool completely before glazing

💛 Powdered Sugar Lemon Glaze (Easier) OR

• 1/2 cup powdered sugar*

• 1–2 tbsp fresh lemon juice

• pinch salt

Whisk together, starting with 1 tbsp of lemon juice and add more if required to thin the icing. Drizzle over cooled cookies.

NOTE: *For a corn free icing sugar (store-bought confectioners sugar usually contains cornstarch to prevent clumping), I put granulated cane sugar in a blender until powdered. Adding 1 tbsp of tapioca or arrowroot starch can also be super helpful to blend the sugar finer.

💛 Coconut Butter Lemon Glaze (Maple Syrup Sweetened)

• 1/4 cup (64g) coconut butter

• 1 tbsp coconut oil, melted

• 1 tbsp maple syrup

• 2 tbsp fresh lemon juice

• 2 tbsp milk of choice (I use usually use almond milk)

Combine coconut butter, coconut oil and maple syrup in a microwave safe bowl and warm in the microwave. Stir in the lemon juice & milk. Drizzle over cooled cookies.

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