Description
A delightful combination of tangy lemon and sweet raspberries in a soft, chewy cookie.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
- In another bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, lemon juice, and lemon zest.
- Combine the wet and dry ingredients until well mixed.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
- Store cookies in an airtight container for up to a week.
- For a sweeter cookie, add more maple syrup to taste.
- These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg