These Paleo Lemon Cookies are slightly chewy with the best dairy free lemon icing I have ever tried that tastes just like traditional butter cream frosting.
Preheat the oven to 175 degrees Celsius (350 Fahrenheit) and line a baking sheet with parchment paper
In a bowl combine all of the ingredients for the cookies and mix until well combined. Transfer the bowl to the fridge and let the dough chill for approximately 30 minutes.
After chilling the dough, you can shape the dough into flat cookies using your hands or alternatively roll the dough out evenly using a rolling pin to approximately 1/4 inch and cut into shapes using a cookie cutter. Gently place the cookies on the baking sheet and bake in the oven for 10 minutes. Keep an eye on the cookies to make sure they do not burn, I like to flip them half way through baking to ensure they cook evenly but this isn't necessary. Remove them from the oven once they are golden.
Allow the cookies to cool for about 15 minutes on the baking sheet before transferring them to a wire rack to completely cool.
To make the icing combine the coconut oil, honey, lemon juice and salt in a bowl and whisk until completely smooth (you can use a hand or electric whisk for this). If the mixture becomes too liquid, place the bowl in the fridge for a few minutes to firm up.
Once the cookies are completely cool, top them with icing and sprinkle with a bit of lemon zest. Store the iced cookies in the fridge for about 45 minutes so that the icing firms up.