In a large bowl, combine almond flour, coconut flour, maple syrup, coconut oil, salt, lemon zest and juice. Mix well until no dry spots remain. Cover and place in the fridge for at least 1 hour.
Remove from the fridge and preheat the oven to 300°. Line a sheet tray with parchment paper and set aside.
Place a piece of parchment or wax paper on the counter. Roll the dough out to 1/4 inch thick as evenly as possible. Using a 2 inch round cookie cutter, cut cookies out and place on the sheet tray. Keep recollecting and re-rolling the dough as many times as possible. I got 22 cookies from the dough. They can be places close to each other on the sheet tray since they won't spread.
Bake 25-27 minutes, until edges are lightly browned. Let cool and they will get crunchy.