1/4 cup coconut oil, melted.
1/3 cup honey
1 tablespoon lemon zest
2 teaspoons lemon juice
1 1/2 cups almond meal
2 tablespoons coconut flour
1/2 teaspoon baking soda
pinch sea salt
1/4 cup slithered almonds
In a large mixing bowl, combine coconut oil, maple syrup, lemon zest and lemon juice. Add the almond meal, coconut flour, baking soda and salt. Let the mixture sit for 30 minutes, the coconut flour will absorb the liquid.
Preheat the oven to 180 deg c and line a baking sheet with a piece of parchment paper.
Roll mixture into balls and flatten with your hand.
Top with a few slithered almonds.
Bake for 10-12 minutes or until slightly golden
The cookies will still be very soft when you remove them from the oven. Let them cool on the tray completely before eating (this is the hard part).
Store in an airtight container for up to 4 days.