- ¾ c. almond flour
- ¾ c. coconut flour
- 1 tsp. baking soda
- ¼ tsp. Himalayan pink salt
- 1 egg
- 3 Tb. coconut nectar or raw honey
- ¼ c. virgin coconut oil, melted
- 1 lemon, zest and juice
- ¼ lemon, zest and juice
- ½ tsp. vanilla extract
- ¼ c. crushed pistachios or slivered almonds
Preheat oven to 350 degrees.
Combine dry (except nuts) ingredients in a bowl and whisk.
In a separate bowl, combine wet ingredients and stir until thoroughly combined.
Add wet ingredients to dry ingredients. Mix until a smooth, thick dough forms.
Form into approximately 10-12 cookies and place on parchment lined baking sheet. Place pistachios or almonds on top of cookies.
Bake 8-10 minutes.
Allow to cool for a few minutes before serving.