lemon coconut cookies (gluten & grain free)
Lemon and coconut might be the most amazing combination ever! I am not going to lie, chocolate is my thing and I usually feel like if its not chocolate, its not dessert, but… this one is really good. This Lemon Coconut cookie isn’t too sweet, it tastes clean and fresh and I can’t think of a better treat for Mother’s Day than these.
They have the texture of a muffin, so maybe I should have called them Lemon Coconut Muffin Tops or tea cakes, but cookies it is and I don’t think they will disappoint. They are grain free and gluten free for all of the Paleo peeps out there. I used butter because it just makes them more delicious, but swapping coconut oil or Palm Shortening will work too.
I think these would be a fantastic addition to any Mother’s Day brunch or a quick breakfast in bed with a hot cup of tea for any special lady.
1 1/2 c almond flour (Honeyville)
1/2 c Arrowroot powder
1 cup finely shredded coconut flakes
1/2 c softened butter (I used Kerrygold)… sub coconut oil or palm shortening
1/2 c raw honey
2 Tsb. grated lemon zest
Juice from half lemon
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. Vanilla
Preheat oven to 325°F
Cream softened butter and honey in mixing bowl until combined
Add egg, and vanilla
In a separate bowl, combine dry ingredients (almond flour, arrowroot coconut, salt, baking powder)
Whisk dry ingredients together
Add dry ingredients to wet mixture and fully combine
Add lemon zest and lemon juice, combine
Refrigerate mixing bowl for 30-1 hr to let fat set up
Using a 2 inch ice cream scoop, place each cookie on sheet tray.
Bake for 10-12 minutes until bottom is golden brown
Makes @ 2 dozen
Let cool before eating