INGREDIENTS
1/3 cup
solid-state coconut oil*
1/2 cup
coconut sugar
2 tsp
vanilla extract
1 tbsp
lemon zest (about 1 lemon)
1 tbsp
lemon juice
2 tbsp
non-dairy milk
1/2 cup
unsweetened shredded coconut
1 cup
Bob’s Red Mill Almond Flour
1 cup
oat flour**
1 tsp
baking soda
1/2 tsp
salt