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.
Preheat your oven to 300F and line 2 baking sheets with parchment paper.
In a small bowl mix together dry ingredients then set aside.
In a separate mixing bowl combine butter, vanilla, lemon zest & juice, and coconut palm sugar. Whip with your mixer until a paste forms.
Stir dry ingredients into wet ingredients until fully combined. You may need a couple extra sprinkles of tapioca if your lemon was especially juicy.
Spoon cookie batter onto baking sheets (about 1 heaping tbsp. of mixture per cookie) and leave 2 inches or so between each cookie.
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.
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.
Enjoy!