“These baked lemon cookies uses coconut flour in place of almond flour, yielding a slightly different, more dense texture than one might expect. They call for some of my Keto Lemon Curd and are packed with so much delicious zinginess. I go further and add finely grated lemon zest. The eggs and cocoa butter holds the whole lot together (so be sure to slice only once cooled). I also threw in some ground chia for additional fibre. Simple and yum!” – Monya