• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
• In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking soda, salt, lemon juice, lemon zest, vanilla extract, and lemon extract.
• Stir with a spatula to form the cookie dough batter. It should be soft and sticky but easy to roll into a cookie ball, not wet or runny - see the picture above in my post. If it is too wet, add more almond flour 1 tablespoon at a time.
• To shape the cookies, first, rub your hands with coconut oil, then scoop out 2 tablespoons of cookie dough and roll between your hands to form a ball.
• Place each cookie dough ball on the prepared baking tray or roll each ball into powdered sugar to boost their sweetness and create a lemon crinkle look. You can skip this step if you prefer adding lemon glazing. Leave a 1-thumb space between each. They don't expand in the oven, but you need space to flatten the cookies without touching each other.
• Press each lemon cookie ball gently to flatten slightly, the sides of the cookie may crack slightly, and that's ok.
• Bake for 14-18 minutes or until the sides of the cookies are slightly golden brown. They will be soft when you take them out of the oven, and that's fine.
• Cool 10 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.

Glaze

• These cookies are not very sweet, and the glazing makes all the difference!
• Combine powdered sugar, lemon juice, and lemon zest.
• When your cookies are cold, drizzle 2 teaspoons of glazing on each cookie. Place the cookies in the fridge for 2 hours to set the glazing.

Storage

• Store in a dry place in a sealed box for up to 4 days. They can get sticky if stored in a humid place or in the fridge.