I always make these cookies and have them for breakfast and after dinner as a dessert. They never disappoint!

1/2 C butter (or ghee)
2 squares unsweetened chocolate
1 egg
1 TBS vanilla extract
3/4 C sweetener (xylitol or splenda. 1 C for erythritol)
1-1/4 C coconut + almond flour combined
1/2 tsp baking soda
1/2 tsp salt
lemon zest
1/2 C macadamia nuts
cinnamon
nutmeg (not too much, it's strong)

If you don't use unsweetened chocolate , you can add 1 C of sugar-free chocolate chips.

To make them more moist, add some almond milk or heavy whipping cream.

Bake for 12-15 mins.

Do you use equal amounts of coconut and almond flour? 1-1/4c each? or 1/2 & 1/2?

yes, but the ration doesn't really matter. If you use more almond flour, your cookies will be more fluffy. Coconut flour is more dense, so they may come out hard if you overbake them.

They sure sound good!

I bought McCormick lemon extract the other day. I add it to my cookies along with lemon zest and fresh lemon juice, I also add organic pumpkin seeds into them...
Omit the chocolate squares or cocoa.
The resulting yellow lemon cookies taste divine.

Oooo...lemon cookies. That does sound divine!!

For lemon cookies, you can omit butter and add 2 more eggs, 1/2 tsp cream of tartar, and optionally almond milk (or soy milk, etc.) if the batter is too thick to your liking.