Think Spring! This is the advice I was given by my cousin as 25 inches of snow fell the other day. Good idea, so I decided to bake a little spring for my boys, and what says Spring more than Lemon. Now, I don’t want to disappoint my chocolate fans, but a recent survey showed that the number of lemon lovers was almost equal to chocolate lovers. Most importantly, I am glad I am not alone in my love of lemons.
Lemons are thought to have originated in the Indus Valley of South Asia, and were once given as gifts to Kings as they were quite rare. It is said that Kings would drink the juice of lemons as a detoxifier in case someone had slipped poison into their food. O.K., enough trivia, but seriously, lemons have strong antibacterial, antiviral, and immune-boosting powers and can be used as a digestive aid and liver cleanser. We think of lemons as a source of vitamin C and citric acid, but most people don’t realize that they also contain calcium, magnesium, rutin (which promotes eye health), bioflavonoids, pectin, and limonene which strengthens immunity and helps fight infection.
This recipe goes out to all of you who share my zest (pun intended) for lemon. The cookie is moist and chewy, with just a hint of sweetness, best yet, these gems can be frozen (if you can keep them around that long). I added dried wild organic blueberries to mine (for an antioxidant kick), but these can be made without blueberries and are still a wonderful treat.
2 Cups blanched almond flour
¼ Cup dried blueberries (not dehydrated) – optional
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ teaspoon organic ground ginger
½ teaspoon organic ground cinnamon
1 Tablespoon fresh lemon zest from an organic lemon
5 Tablespoons coconut oil, (melted)
¼ Cup raw honey (melted) or Coconut Nectar
3 teaspoons vanilla extract
1 ½ teaspoons organic lemon extract
4 drops food grade lemon essential oil (optional) NOTE: I use Young Living Essential Oils
Preheat the over to 350 degrees F. and line a cookie sheet with parchment paper.
In a medium sized bowl, add almond flour, blueberries, lemon zest, sea salt, baking soda, ginger and cinnamon. Mix together with a fork until well combined.
In a small bowl, mix together the oil, honey or coconut nectar, vanilla, lemon extract and optional lemon essential oil.
Add the wet ingredients to the dry and mix till combined.
Scoop the dough using a cookie scoop or large tablespoon. Place the balls of dough on the cookie sheet and press down lightly on the cookie to flatten.
Bake for 8-10 minutes and allow to cool on the cookie sheet.