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Lemon Zest Protein Cookies

Prep:

10 minutes

Bake:

10 - 12 minutes

Chill:

10 minutes

1 1/2 cups almond meal
3 scoops Two Islands Vanilla & Coconut Protein Powder
1/2 teaspoon baking soda
A pinch of salt 
1/4 cup coconut oil melted
1/3 cup maple syrup
2 teaspoons fresh lemon juice
1 tablespoon lemon zest

Icing, optional
4 tablespoons softened coconut butter
1 teaspoon coconut oil
1 tablespoon lemon zest
1 1/2 teaspoons lemon juice
1 tablespoon maple syrup 

1. Preheat oven to 175 degrees and freshly zest and squeeze a lemon.

2. Add all dry ingredients to a bowl and combine well.

3. Mix coconut oil and maple syrup together and then add to dry ingredients.

4. Add in lemon juice and lemon zest and combine everything together. The mixture should be thick and wet enough to hold its shape.

5. Line a tray with baking paper and use a tablespoon of mixture and roll into a cookie shape. Press down with a fork.

6. Place cookies in the freezer for 10 minutes and then place in the oven for 10-12 minutes or until golden.

7. For the icing, combine all ingredients in a bowl and mix well. Taste test and adjust if needed. Once cookies have cooled, ice with icing and keep in an airtight container.