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.

INGREDIENTS

• 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 egg 

• 1 tsp. Vanilla

DIRECTIONS

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