Vegan Lemon Cookies

{VEGAN & GF} refined sugar free without the icing...These are so yummy and perfect for the last few weeks of summer (sadness, where did the time go?!). Hope you enjoy!Printable recipe below.[recipe title="Vegan Lemon Cookies" difficulty="easy" servings="12"]Cookie Ingredients:

• 1 1/3 C almond flour

• 2 T coconut flour

• 1/4 C melted & cooled coconut oil

• 1/4 C pure maple syrup (may sub honey- not vegan/dairy free)

• 1/2 tsp baking powder

• 1 tsp pure lemon extract (can increase by the 1/4 tsp if dough is not lemon-y enough)

• 1/2 tsp vanilla bean paste or extract

Icing Ingredients:

• 2 T water

• 1 T vegan cream cheese (regular works if not vegan)

• 1/2-3/4 C powdered sugar

• 1/4 tsp lemon extract

• lemon zest *optional but beautiful

Directions:

1. Preheat oven to 325ºF and line a cookie sheet with parchment paper

2. Whisk your wet cookie ingredients together in a small bowl, and your dry ingredients in a large bowl

3. Once both bowls are well mixed, pour the wet ingredients into the bowl of dry ingredients and mix well (I just used a fork here) until you have a dough

4. Use a cookie scooper to drop cookies onto baking sheet, or use a tablespoon to measure dough to roll into balls with your hands and set on baking sheet about 2" apart

5. Flatten cookies with the palm of your hand- they will NOT spread/flatten in the oven so this step is crucial- photo of before/after flattening the dough below

1. Bake for 12-14 minutes, until the centers are set and bottom edges start to turn golden brown

2. Allow to cool completely on cooling rack before icing

3. To make icing, just whisk all ingredients (except for lemon zest) until you have a smooth, runny icing- if it's too thick add water (by the tsp), if too thin add more powdered sugar (by the Tbsp)

4. Once cookies are completely cooled, use a spoon to drizzle on top of the cookies and spread to cover the cookie. Layer a second helping of icing after the first one sets if desired like I did... :-) then sprinkle some fresh lemon zest before the icing sets

5. I suggest storing these in the refrigerator or freezer, not only do they set quicker, but they are so much more refreshing and I love the consistency of both the cookie and icing once it has chilled.

Please tag me on instagram @celiacsweetie if you make these, or comment on this blog-- I would love to see your recreations! Also please reach out if you have any questions about the recipe.xo, Celiac Sweetie[/recipe]