Melissa Rauch Instagram – I told myself I wasn’t going to waste time taking multiple pics when taking a selfie for IG, so here you go….my first and only pic. Nailed it. Had a bunch of lemons from a tree in my yard so decided to make some LEMON COOKIES! Here’s the recipe (they happen to be #GlutenFree and #Vegan (unless you decide to top them with spaghetti and meatballs in which case they would be #neither…your call)! Ingredients: 2 cups almond flour 1 cup oat flour 1/4 cup coconut sugar 1 tsp baking powder pinch of salt (if you have a big pincher take it easy) Zest of two lemons 1/4 cup fresh lemon juice (May I recommend you use the juice from the lemons you zested so that you’re not wasting lemons. Plus, I find the lemons look sad and angry after they’ve been zested, so I feel like juicing them afterward gives them a sense of purpose and makes them calm down) 1 tablespoon vanilla extract 2 tablespoons maple syrup 1 tablespoon coconut oil (melted) Mix dry ingredients, then when they get sick of each other and want to liven things up, add the wet ingredients. They’ll welcome the change of texture. Am I aware that I keep anthropomorphizing food? Yes, and get off my junk before I send a zested lemon to teach you a lesson. Mix it all together until it forms a big ball of sticky dough. Put in the fridge for about an hour. Not going to tell you what to do with that hour other than preheat the oven at some point to 350 and spend some time thinking about how you judged me a couple sentences back. After an hour, use a cookie scoop or a tablespoon and place dough on a baking sheet. Bake for about 10-15-ish minutes. You’re going to have to do you here because I forgot to time it exactly. Take them out and enjoy. Unless you don’t enjoy lemon, in which case you will absolutely hate themm! *I realize I have an extra “m” in “them” – but I also told myself I won’t waste time fixing typos, so it’s staying as is.