Description

These Lemon Raspberry Cookies offer a bright, sun-kissed flavor profile that instantly elevates your mood and nourishes your body. The combination of fresh raspberries and lemon zest provides a powerful dose of Vitamin C and flavonoids to support your immune system while keeping energy levels steady throughout the afternoon.

Ingredients

Scale

2 cups Super-Fine Almond Flour
1/2 cup Fresh Raspberries
1 tablespoon Organic Lemon Zest
1/3 cup Pure Maple Syrup
1/4 cup Melted Coconut Oil
1 Large Flax Egg (1 tbsp flax + 3 tbsp water)
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt

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Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with unbleached parchment paper
In a small bowl, mix your flaxseed meal with water and let it sit for five minutes to thicke
In a large mixing bowl, whisk together the almond flour, baking soda, and sea salt
In a separate bowl, combine the melted coconut oil, pure maple syrup, lemon juice, lemon zest, and the prepared flax egg. Whisk vigorously until emulsified
Pour the wet mixture into the dry ingredients and fold until a thick dough forms
Gently fold in the fresh raspberries
Use a cookie scoop to place mounds of dough onto the parchment paper and flatten them slightly
Bake for 12 to 15 minutes or until edges are golden-brow
Let the cookies rest on the pan for 10 minutes before moving them to a wire rack to cool completely

Notes

Using frozen raspberries? Don't thaw them first to avoid excess moisture.

Ensure all ingredients are at room temperature before mixing to prevent clumping.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165 kcal
Sugar: 7g
Sodium: 60mg
Fat: 12g
Saturated Fat: 4.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg