Description
Delicious and refreshing lemon raspberry cookies that are easy to make and perfect for springtime.
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 zest
- 1/4 cup fresh raspberries
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
- In another bowl, combine the melted coconut oil, maple syrup, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of the dough onto a lined baking sheet.
- Bake for 12-15 minutes or until the edges are golden.
- Let cool before serving.
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Notes
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for longer storage.
- Feel free to substitute other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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