Paleo Lemon Cookies are one yummy little treat! I used one of my absolute favourite things to bake with – almond meal. It’s made by grinding down almonds in to a fine texture that is awesome to bake and cook with. You can buy almond meal already ground or you can save some money and grind the almonds yourself. Almond meal is my go-to ingredient for gluten-free, grain-free and paleo friendly baking.

I love making a big batch at the beginning of the week and having them on hand to snack on. Especially those busy days when I’m working away in my office during Jackson’s naps. And since you’re baking with almonds, you’re creating a tasty little treat that’s full of protein and good fats (which makes for one happy mama!). You can also rest assured that these are the healthiest cookies you’ll be able to make. I naturally sweetened the cookies with raw honey so they are low on the glycemic index and won’t spike your blood sugar (aka no sugar crash).

In these Paleo Lemon Cookies, I opted to use lemon essential oil. Traditionally, lemon oil is used in Aromatherapy to help relieve colds and coughs. But it just so happens to add the tastiest flavour to just about anything. I absolutely love using it in recipes – especially baking. The lemon essential oil provides just a pure and potent flavour to any baked good – especially these Paleo Lemon Cookies. You can always mix up the flavour of these cookies by switching out the lemon essential oil for another one of your favourites. Say wild orange? Peppermint? Even Holiday Joy would be extra tasty!

When cooking with essential oils, and thus ingesting them, it’s vital to look for a certified pure therapeutic grade. To learn more about the essential oils I’ve chosen to use for myself and family, click here.

Paleo Lemon Cookies

Deliciously chewy cookies, naturally flavoured with lemon essential oil and sweetened with honey.

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Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 17 minutes minutes

Servings: 15 Cookies

Ingredients

• 1 1/4 cups almond meal
• 1/2 cup shredded unsweetened coconut
• 1 tsp cinnamon look for true or Ceylon cinnamon
• 1/2 tsp baking powder aluminum free
• 1/8 tsp pink rock or grey sea salt
• 1/4 cup honey I used raw
• 1 egg
• 3 tbsp coconut oil, melted
• 15 drops doTERRA lemon essential oil

Instructions

• In a large bowl, combine the almond flour, coconut, cinnamon, baking powder and salt.
• In a separate bowl, whisk together the honey, egg, coconut oil, vanilla and lemon oil.
• Add the wet ingredients to the dry, and stir until combined.
• Chill in the fridge for 30-60 minutes to allow the batter to harden.
• Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
• Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
• Roll dough in to 1-inch balls and slightly flatten.
• Bake until edges begin to brown, 7-10 minutes.
• Remove from oven and cool before enjoying

Notes

1. To make your own almond meal, look for blanched slivered almonds and pop them in your food processor or high-speed blender. You could even use a clean coffee grinder (just may take a few batches!). Be careful not to over blend, or else you'll end up with almond butter! You're looking for just a fine texture.