Ingredients
Scale
- 1 cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup honey or maple syrup
- 1 egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup cream cheese, softened
- ½ cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, coconut flour, baking powder, and salt in a bowl.
- In another bowl, whisk together melted coconut oil, honey (or maple syrup), egg, lemon juice, lemon zest, and vanilla.
- Combine wet and dry ingredients to form a slightly sticky dough.
- Fold in cream cheese and shredded coconut.
- Shape dough into balls and place on a parchment-lined baking sheet.
- Bake for 12-15 minutes until edges are golden brown.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
- For a vegan option, substitute the egg with flaxseed meal.
- Store cookies in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free