Mar11
Glazed Lemon Cookies Recipe
There’s nothing like the refreshing taste of lemon to remind us of sunny days and awaken our palate…
Bursting with the invigorating taste of lemon, these cookies offer not just a tantalizing flavor but also a nourishing boost of essential minerals often missing from our diets.
Along with paleo ingredients, these cookies are infused with Paleovalley Lemon Lime Essential Electrolytes. These electrolytes come from ancient sea salt, organic coconut water, and seaweed extract (don’t worry, you can’t taste it!) and are essential for optimal hydration, brain function, athletic performance, and more.
Paleovalley’s commitment to using only whole-food ingredients means these electrolytes are free from the added sugars and synthetic nutrients often found in similar products. Their natural, delicious taste not only stands out on its own but also blends seamlessly into recipes, making these cookies a guilt-free indulgence.
Savor a slice of this refreshing and moist cake anytime for a clean, flavorful, and mineral-dense treat.
Glazed Lemon Cookies
Prep time: 10 minutes
Total time: 20 minutes
Serves: 10-12 cookies
Ingredients
Cookies
- 1 cup packed almond flour (blanched/not almond meal)
- ¼ cup melted coconut oil
- 2 Tbsp coconut flour
- 3 scoops Paleovalley Essential Electrolytes (Lemon Lime)
- 1 room-temperature egg
- ⅓ cup coconut sugar
- ½ Tbsp fresh lemon juice
- Zest from ½ large lemon
- ¼ tsp baking soda⠀
- ¼ tsp sea salt
Cashew-Lemon Glaze
- ¾ cup soaked (overnight) cashews
- 2 Tbsp melted coconut oil
- 3 Tbsp raw honey
- ½ tsp almond extract
- 1 tsp fresh lemon juice
- ¼ tsp sea salt
Equipment
- Large mixing bowl
- Blender
- Baking Sheet
Directions
- Prepare the glaze first, since it needs to chill in the freezer to thicken.
- Combine all of the glaze ingredients in a high-powered blender and blend. Add 2-3 Tbsp of water if mixture is too thick to blend.
- Blend thoroughly, then transfer the glaze to a bowl and chill in the freezer for an hour to thicken.
- Now, preheat oven to 350ºF and start the cookies.
- In a large mixing bowl, combine all wet ingredients (minus lemon zest): coconut oil, egg, lemon juice. Mix thoroughly.
- Add the dry ingredients: almond flour, coconut flour, Paleovalley Essential Electrolytes, coconut sugar, baking soda, and salt. Combine thoroughly with wet ingredients.
- Roll dough into 10-12 balls and place on a baking sheet roughly 2” apart. Gently flatten them before putting them in the oven.
- Bake for 10-12 minutes. Let cool completely before adding the glaze.
- Once glaze is added, garnish with lemon zest.
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