Mouth-meltingly delicious and sweet, with the perfect tangy lemon edge, these crunchy lemon snap cookies could well become a favorite in your home!
Lemons contain micro mineral salts that break down pathogens such as unproductive bacteria, mold, yeast, and fungus to help protect your liver’s immune system. The rich calcium levels in lemons binds to the vitamin C within them, and both of these enter into the liver, where they waken a stagnant, sluggish, fatty liver, helping loosen and disperse fat cells.
Preheat oven to 350F/180C. Line a baking tray with parchment paper.
In a mixing bowl, combine the ground flaxseeds and water. Set aside for 5 minutes so the flaxseeds can expand. Stir in the coconut oil, maple sugar, maple syrup, lemon juice, and lemon zest until you get a uniform mixture.
In a separate bowl, whisk together the almond flour, oat flour, baking soda, and baking powder. Add the dry mixture to the wet in 2 parts, stirring to form a loose dough. Chill dough in the fridge for 30 minutes.
Using a 1 1/2 inch cookie scoop, scoop the dough and roll into balls. The dough should be quite soft. Place on a prepared baking tray and press down lightly with your palm.
Bake for 16-18 minutes, until golden brown. The cookies should be quite soft at this point; they will harden as they cool. Let sit for 5 minutes before placing cookies on a wire rack to cool completely.
Best kept at room temperature in an airtight container.
Makes 14-16 cookies
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This item posted: 24-Oct-2020
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