These melt-in-your-mouth cookies are grain-free, paleo-friendly, & packed with delicious flavour! Made with a blend of almond & tapioca flour for a perfect soft and crispy texture.
- 2/3 cups organic butter
- 1 tbsp. vanilla
- 1/2 lemon, zest & juice
- 2/3 cups coconut palm sugar
- 1.5 cups almond flour
- 1 cup tapioca flour or starch they're the same thing
- 1 tsp. baking powder
- 1/4 tsp. sea salt
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Preheat your oven to 300F and line 2 baking sheets with parchment paper.
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In a small bowl mix together dry ingredients then set aside.
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In a separate mixing bowl combine butter, vanilla, lemon zest & juice, and coconut palm sugar. Whip with your mixer until a paste forms.
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Stir dry ingredients into wet ingredients until fully combined. You may need a couple extra sprinkles of tapioca if your lemon was especially juicy.
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Spoon cookie batter onto baking sheets (about 1 heaping tbsp. of mixture per cookie) and leave 2 inches or so between each cookie.
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Place in the oven and bake until edges are slightly golden and the middle is set. This will take approximately 30 minutes. I like mine slightly squishy in the middle, so if you want them crisper add another 5-10 minutes.
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Remove from oven and let cool on baking sheet 5 minutes. It's important not to move GF baked goods immediately after taking from the oven as they need to set. After 5 minutes, move to a cooling rack.
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Enjoy!