Ingredients:

  • 2 cups (180g) rolled oats
  • 1/4 cup (30g) almond flour
  • 1/4 tsp (1.5g) fine sea salt
  • 1/3 cup (110g) honey
  • 1/3 cup (80g) refined coconut oil, melted
  • 1 tbsp (6g) lemon zest
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large mixing bowl, combine the rolled oats, almond flour, and salt. Stir until the almond flour is evenly distributed.
  2. In a separate small bowl, whisk together the melted coconut oil, honey, lemon zest, lemon juice, and vanilla extract until the mixture is a cohesive, glossy emulsion.
  3. Pour the liquid emulsion over the dry ingredients and fold together with a spatula until every oat is thoroughly coated and the dough is thick and tacky.
  4. Scoop approximately 2 tablespoons of dough per cookie, roll into a ball, and press gently into a disk on a parchment-lined baking sheet.
  5. Transfer the baking sheet to the refrigerator for at least 30 minutes until the edges feel firm to the touch.