Instructions

• In a bowl, stir together the almond flour, powdered sugar or erythritol, lemon zest, salt, and baking soda until evenly combined.
• Melt the butter or coconut oil, let it cool briefly if very hot, then add the vanilla extract and lemon juice to it.
• Pour the wet mixture into the dry ingredients and stir until a cohesive dough forms.
• Roll the dough into balls.
• If using the optional powdered sugar or erythritol for coating, roll the balls in it now.
• For chewier cookies, refrigerate the formed balls until cold or up to overnight; otherwise continue to the next step and bake right away.
• When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper.
• Place the dough balls on the prepared sheet, spaced a couple inches apart. Use a spoon (or your fingers) to gently press each ball into a cookie shape.
• Bake at 325°F for 10 minutes.
• Let the cookies cool completely on the baking sheet before moving or serving — they will be delicate while warm and firm up as they cool.