Gluten Free Lemon, Coconut Cookies

2 cups spelt flour
2/3 grated lemon
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
4 tbsp fresh lemon juice
1 cup organic unsweetened coconut flakes


Directions:

In a mixing bowl, mix the spelt flour, grated lemon peel, and baking soda, set aside.
In the second small glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. Mix the canola oil, sugar, flaxseed mixture, lemon juice and milk. Mix well and set aside. In another bowl add 1 cup of coconut flakes, set aside.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes. (This mixture is not as firm as the chocolate cookie mixture. Once you scoop the dough into a tbsp, drop the dough into the coconut flakes and use the spoon to cover the dough with coconuts. Shape the dough into a ball with your hand or spoon. Place the cookie dough onto a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn