Servings: 15 cookies
Ingredients
- 1 1/4 cups almond flour
- 1/2 cup shredded unsweetened coconut
- 1 tsp cinnamon can also use 1 drop of cinnamon essential oil
- 1/2 tsp aluminum-free baking powder
- 1/8 tsp pink rock or grey sea salt
- 1/4 cup honey I used raw or unpasteurized
- 1 egg
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- 15 drops doTERRA lemon oil or 1 tbsp lemon zest + 1 tbsp lemon juice
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 (or zest/juice).
- 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.
- 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
To make your own almond flour (aka 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.