Lemon Almond Vegan Cookie Recipe | Heather Nicholds

Ingredients

• 1/4 cup coconut oil, or 1/3 cup almond/cashew butter
• 1/4 cup maple or brown rice syrup
• 1 tsp freshly squeezed lemon juice
• 1/4-1/2 tsp almond extract
• pinch sea salt
• 3/4 cup brown rice, teff or coconut flour (or a combo)
• 1/2 cup ground almonds
• 1/4 cup chopped almonds
• zest of 1 lemon