• Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper.
• To a large bowl, add in the almond flour, baking soda and salt - whisk to combine. Next add in coconut oil, syrup, lemon juice, lemon zest, vanilla, lemon extract and mix until combined and a dough forms (I used my hands). Scoop 2 tablespoons of cookie dough and roll to form a ball. Place each ball on the baking sheet and flatten slightly. Bake for 10 minutes or until edges of the cookie are slightly golden brown. Cool 10 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.

Lemon Glaze:

• These cookies are not that sweet so the glaze is recommended. In a small bowl, add in the powdered sugar, lemon juice, lemon zest and whisk until smooth.
• Once the cookies have cooled completely, dip the tops into the glaze allowing excess to drip off into the bowl. Sprinkle on some lemon zest to the tops of each cookie and then allow the cookie glaze to set for 1 hour.