Ingredients:
1 tablespoon ground flaxseed
2 1/2 tablespoons water
1/4 cup softened coconut oil
2 tablespoons maple sugar
1/4 cup maple syrup
2 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1 cup almond flour
1/2 cup gluten-free oatmeal
1 teaspoon baking soda
1 teaspoon baking powder without aluminum
Instructions:
Preheat the oven to 180C. Line a baking sheet with baking paper.
In a mixing bowl, combine the ground flax seeds and water. Set aside 5 minutes for the flax seeds to swell. Stir in 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, oatmeal, baking soda and baking powder. Add the dry mixture to the wet in two parts, stirring to obtain a loose dough. Cool the dough in the refrigerator for 30 minutes.
Grab the dough and roll into balls. The dough should be fairly soft. Place on a prepared baking sheet and lightly press your palm down.
Bake for 16-18 minutes, until golden brown. The cookies should be fairly soft at this point; it will harden as they cool. Allow to stand for 5 minutes before placing the cookies on the rack to cool completely.
It is best to store at room temperature in an airtight container.
It turns out 14-16 cookies
Pleasant
Wonderful recipe, thanks for sharing.