- 8 Tablespoons coconut oil melted
- 1/2 cup sugar
- 3 Tablespoons Almond milk
- 3 Tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon corn starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a large bowl, using a fork, beat together the coconut oil and sugar for about 1 minute or until the sugar dissolves. Add the almond milk, lemon zest and vanilla and beat another minute until it resembles applesauce.
Add 3/4 cup of flour, cornstarch, baking powder and salt and mix well. Add the remaining flour and mix until a soft dough forms (you can use an electric mixer if you want, but you don't need to).
Scoop dough onto the cookie sheets in rounded spoonfuls and flatten with your hands. Bake 10-12 minutes until the bottoms are golden brown. Transfer to a cooling rack after the cookies sit for 3 minutes. Enjoy after they have cooled.
Calories: 85kcal | Carbohydrates: 10.3g | Protein: 0.8g | Fat: 4.6g | Saturated Fat: 3.9g | Sodium: 1.6mg | Fiber: 0.3g | Sugar: 4.2g