Soft and chewy Lemon Cookie Bars bursting with fresh lemon flavor. Naturally paleo, vegan, gluten-free, dairy-free, and refined sugar-free.

Scale

2 cups almond flour

1/4 cup coconut flour

1/3 cup maple syrup

1/4 cup melted coconut oil

Juice of 2 lemons

Zest of 2 lemons

1 teaspoon vanilla extract

1 teaspoon baking powder

Pinch of sea salt

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1. Preheat oven to 350°F and line an 8×8-inch baking pan.

2. Whisk together maple syrup, coconut oil, lemon juice, zest, and vanilla.

3. Mix in almond flour, coconut flour, baking powder, and salt.

4. Spread evenly into the prepared pan.

5. Bake for 18–22 minutes until lightly golden.

6. Cool completely before slicing.

7. Optional: drizzle with lemon glaze and garnish with lemon zest.

Use fresh lemons for the best flavor.

Do not overbake.

Store refrigerated for up to one week.

Freeze for up to three months.