In a small microwave-safe bowl, gently melt ¼ cup of butter or coconut oil for about 20–30 seconds until fully liquid.

In a large mixing bowl, combine the melted fat with 1 cup of almond flour, ½ cup of powdered sugar or erythritol, the zest of one medium lemon, ¼ teaspoon salt, and 1/8 teaspoon baking soda. Stir until a soft dough forms.

For a chewier texture, refrigerate the dough for at least 30 minutes, or overnight for a firmer dough.

Preheat your oven to 325°F (160°C). Scoop out tablespoon-sized portions of dough and roll them into balls. If desired, roll in powdered sugar or erythritol.

Bake for 10 minutes, gently press down each cookie after 5 minutes to flatten. Edges should be golden and centers soft.

Remove the tray from the oven and let the cookies cool on the tray for about 10 minutes before transferring them to a wire rack.