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Lemon and polenta cookies

Servings 16 cookies

Ingredients

  • 150 grams quick-cooking polenta
  • 150 grams ground blanched almonds
  • 2 tsp baking powder
  • 3 tbsp melted coconut oil
  • 50 grams coconut blossom sugar , use more if you like it sweeter
  • Juice and grated peel of 1 organic lemon
  • 1/2 tsp ground vanilla
  • 100 ml almond milk

Instructions

  1. Preheat oven to 180°C/350°F and line a cookie sheet with baking parchment.

  2. In a bowl mix polenta, ground almonds, baking powder, vanilla and coconut blossom sugar. Add lemon juice and grated peel, coconut oil and almond milk. Mix thoroughly. The cookie dough should have a slight sticky consistency.

  3. With your hands roll into balls and flatten. Place onto the cookie sheet.
  4. Bake on the middle rack for about 15 minutes. Take out of the oven and after 2 minutes let cool on a wire rack.