Gluten-free Lemon Cookies

Wet ingredients 

7 tablespoons of melted coconut butter

1/2 cup almond milk

The juice and zest of 1 lemon

Dry ingredients

1 teaspoon raw vanilla powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 and 1/2 cups of gluten-free flour (I used this brand which has a binding ingredient)

Frosting

2 cups of powdered sugar

2 tablespoon of melted coconut butter

2 tablespoons of lemon juice (add more lemon juice if you’d like to dunk the cookies instead of frosting from a ziplock)

The zest of 1 lemon

Pre-heat your oven to 350 Fahrenheit.

Mix the wet and the dry ingredients separately, then together.

Separate the dough into two pieces. Roll one, cut out shapes, then the other.

Cook in the pre-heated oven for 10-15 minutes.

Mix all the frosting ingredients in low heat. Place the cooled mixture in a ziplock and make a small hole at one corner. Frost as you like!

Enjoy!