Grain-Free Coconut Lemon Cookies
These coconut lemon cookies are also dairy-free and egg-free, since they're made with coconut butter and cashew butter. You even have the option to make them sugar-free. They're delicious little morsels that are also friendly to those with many allergies!
Servings: 24 cookies, approximately
Calories: 113kcal
Ingredients
- 2 cups almond flour
- 3/4 cup coconut butter
- 1/4 cup cashew butter store bought or fresh ground*
- 2/3 cup coconut sugar or sugar-free substitute of your choice such as xylitol or stevia
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- dash of sea salt
- 1 tablespoon grated lemon peel optional
Instructions
- Preheat oven to 350° F.
- Pulse softened coconut butter in a food processor until smooth.
- Add remaining ingredients and process until combined.
- Place dough in refrigerator to harden 30 minutes.
- Once dough is firm and hard enough, roll into one inch balls (approximately 2 measured tablespoons of dough per cookie).
- Place cookie dough balls on parchment paper lined baking sheet.
- Press down on cookie dough slightly to flatten.
- Bake 10-12 minutes or until slightly brown.
- Let cookies cool before transferring them off of cookie sheet.
Notes
*To make cashew butter, place 2 cups raw cashews in a food processor. Process until mostly smooth. Add 1-2T EVOO if the cashew butter does not set up into a creamy butter consistency. Process again until smooth and creamy. Enjoy!
Nutrition facts were calculated assuming approximately 2 tablespoons of dough (measured with your measuring spoons, not spoons used for soup) per cookie.
Nutrition
Calories: 113kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 34mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg