Addictive Lemon Cookies

cookies

These cookies… are mouthwatering, healthy, and freaking awesome. I am addicted to these things. NO processed sugar. No gluten. SO basic it hurts. I can tell you, we make these and they are gone pretty darn quick. They have become my go-to when we want something sweet with a little kick of citrus.

While doing Whole30, I found myself thinking about all the yummy baked treats that I never ate, but always made. I found myself craving that lemony taste in a baked good. I started my hunt and wound up at a loss. After combining ideas and a little bit of practice, I was able to come up with a recipe that is a now staple in our home.

This batch can make about 18 cookies. You may want to triple this if you plan to share. 😉

Ingredients:

  • 1/2c melted coconut oil
  • 2/3c maple syrup
  • 1 tbs lemon zest
  • 1 tbs orange zest
  • 2 tsp lemon extract
  • 1 tsp orange oil
  • 5 tbs coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions:

  1. Combine the dry ingredients. Sift if you find that the ingredients lump.
  2. In a separate bowl, combine wet ingredients.
  3. With a wooden spoon, slowly mix the dry into the wet.
  4. Once well combined, cover with plastic wrap and set in the fridge for about an hour. This will help make the dough easy to manage. Set oven to 350 to preheat.
  5. Using a cookie dough scoop (my life saver that took me several years to realize), scoop out about 18 scoops of dough onto a parchment paper covered cookie sheet.
  6. Smoosh the dough balls with your hand or a greased glass. They should be around 1/4-1/3 in thick.
  7. Bake in oven for about 10-12 minutes, but be sure to check them around 8 minutes in. They should be browned around the edges as well as a little bit on the tops. Underbaking is cool too… as I am a fanatic about each step of this process to take a bite… it’s too good.
  8. Let cool and devour immediately before the rest of the family knows you made them!

A few notes:

Still feel like there should be processed sugar? Add a sprinkle on the tops before baking. I haven’t done this because they are PLLLLENNNNTY good.

Maple syrup from Costco is affordable and really the best. It’s Grade A, so it doesn’t taste too… maple-y? Is that a word?

Since I mentioned Costco, they have Kirkland almond flour at a decent price, too!

 

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