4 c. blanched almond flour

1/4 t. salt

1/2 t. baking soda

1/2 c. coconut oil

1/2 c. agave

1/2 c. sliced fresh basil

zest of 1 lemon, coarsely grated

Preheat the oven to 350º F.

Place half of the almond flour, salt and baking soda in a food processor. Pulse to blend.

Add half of the coconut oil and agave and pulse to blend. Add in half of the the sliced fresh basil and coarsely grated lemon zest and pulse until the mixture forms a slightly sticky dough.

Empty the mixture out of the food processor into a small ball, and then repeat with the rest of the ingredients. At the end, mix all the dough together to ensure a uniform mixture.

Form the dough into soft balls and place on a baking sheet lined with parchment paper. Flatten cookies slightly with the bottom of a glass dipped in sugar.

Bake for 8-9 min., rotating the pans top-to-bottom and back-to-front halfway through the cooking time. Allow to cool for 4 min. on the cookie sheet before transferring them to a wire rack to cool completely.

Elana's Pantry: Lemon Basil Cookies

Yield: 60 cookies (68 calories per cookie)