Healthier Lemon Cookies with a Raspberry Glaze

Preheat oven to 350F and line a baking sheet with parchment paper. In a large bowl, mix together almond flour, coconut flour, baking soda, salt, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla. Place the dough in the refrigerator to chill for 30 minutes. Then, roll into balls and flatten slightly onto the baking sheet. Bake for 15 minutes or until golden brown. While the cookies bake, make the glaze by mashing the raspberries through a fine mesh sieve to remove seeds, collecting the juice in a small bowl. Then, whisk in the powdered sugar and lemon juice until smooth. Add water or almond milk, a teaspoon at a time, until the glaze reaches a pourable consistency. Remove cookies from oven, allow to cool completely, and then drizzle or spread the raspberry glaze on them. Enjoy! Store on counter or in the refrigerator.