These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.
- 1 cup + 1 tbsp tigernut flour (see notes for subs)
- 1/4 cup tapioca starch (sub arrowroot starch)
- 1 tbsp gelatin
- 1/2 tsp baking soda
- 1/4 cup + 1 tbsp olive oil
- 1/4 cup honey
- 1 tbsp lemon juice
- 2 tsp lemon zest (plus extra for topping)
For the glaze (optional)
- 1/4 cup coconut butter
- 1 tbsp coconut oil
- 1 tsp honey
- 2 tsp lemon juice
- Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
- Using a large bowl, combine the dry ingredients and mix well.
- Stir in the olive oil, honey, lemon juice, and lemon zest and stir until a dough forms.
- Form the dough into 8-9 into slightly flattened cookies and evenly space on the baking sheet.
- Bake in the preheated oven for 8-9 minutes or until the cookies are fully cooked. Carefully transfer to a cooling rack and allow to cool.
- For the optional glaze, melt the coconut butter and oil over a double boiler until fully melted.
- Stir in the honey and lemon juice and pour over the cookies.
- Chill in the fridge for 15-20 minutes to allow the glaze to harden and serve topped with lemon zest.
For the tigernut flour, almond flour may be a potential swap if you tolerate nuts.
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All nutrition facts are estimations and will vary. Nutrition facts do not include optional glaze ingredients.
- Category: Treats
- Method: Oven baked
- Cuisine: Global
- Serving Size: 1 cookie
- Calories: 166
- Fat: 9.2g
- Carbohydrates: 19.3g
- Fiber: 4.8g
- Protein: 3.5g