Instructions

• In a large mixing bowl add 2 1/2 cups superfine almond flour, 1/3 cup coconut oil (melted), 1/2 cup pure maple syrup, 1 pinch sea salt, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and 2 tsp lemon zest or orange zest. Stir until a thick, sticky dough forms.
• Shape the dough into a log (about 1½–2 inches in diameter) on a sheet of plastic wrap. Wrap tightly or vacuum-seal.
• Chill the wrapped dough in the refrigerator at least 2 hours, or freeze at least 15 minutes to firm before slicing.
• When ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper.
• Unwrap the chilled dough and place it on a cutting board. Use a sharp knife to cut the log into even slices about 1/4–1/2 inch thick.
• Arrange the slices on the prepared baking sheet, leaving space between them for slight spreading.
• Bake for 12 to 18 minutes, until the cookies are slightly golden on the edges.
• Remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet before serving.