Ingredients
- 1 1/2 cups white spelt flour
- 1/2 cup cornmeal
- 1 cup almonds (finely ground)
- 2 teaspoons baking powder
- 1/2 tablespoon fresh thyme leaves (chopped)
- 1/2 teaspoon sea salt
- 1/2 cup extra-virgin olive oil
- 1/4 cup brown rice syrup
- 1/4 cup pure maple syrup
- zest of 1 lemon
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
Make it step by step
- Preheat oven to 350F. Line two baking sheets with parchment paper or lightly brush with extra olive oil.
- Whisk flours, ground almonds, baking powder, chopped thyme leaves, and salt in a large mixing bowl; set aside.
- Whisk oil, brown rice syrup, maple syrup, zest, and extracts.
- Combine wet ingredients with dry; mix well. Drop tablespoons of dough onto cookie sheet.
- Bake cookies for 15 minutes or until edges are golden.
- This recipe is inspired by Meredith McCarthy's recipe for Lemon Coconut Cornmeal Cookies from Sweet and Natural and by Cynthia Lair's recipe for Lemon Raspberry Thumbprint Cookies from, Feeding the Whole Family).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Nikki Gardner, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.