Lemon Vanilla Bean Breakfast Cookies

By bsmyth10

Ingredients

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup coconut oil (do not melt first)
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon baking soda
• 2 eggs
• zest from 1 lemon
• juice from 1 lemon
• beans from 1 vanilla pod (slit pod open and scrape beans out with a spoon, or squeezed out like toothpaste if it's been used to make vanilla extract)

Details

Servings 15
Adapted from riddlelove.com

Preparation

Step 1

Prep time: 15 min; bake time; 15 min; makes 20 cookies (leftovers freeze well)

1. Preheat oven to 350º. Measure and pour coconut and almond flours into mixing bowl. Turn mixer to low and continue to add the rest of the ingredients until fully mixed.

2. Form cookies by taking about 2 tablespoons of dough for each cookie, rolling them in a ball with your hands, and gently pressing them down to about 1/2 inch thick.

3. Bake on a cookie sheet (greased or lined with parchment paper) for 15 minutes. Allow to cool completely on the cookie sheet before removing. Serve immediately, store in air-tight, lidded container on the counter for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to several months.