Paleo Lemon Cookies

Paleo Lemon Cookies , By www.uniquegiftstips.com .

These soft and chewy paleo lemon cookies are vegan, grain-free, gluten-free, and dairy-free. The reviewers love them! #paleo #vegan #glutenfree #grainfree #dairyfree #lemon #healthy #dessert #cookies

Total Time: 30 Minutes,Servings: 9 Servings

Ingredients :

For the cookies:
• 1/4 cup (56 grams) refined coconut oil, melted1
• 1/3 cup (80 milliliters) maple syrup (I used the lightest Grade A syrup, which results in no maple taste in the cookies)
• 1 tablespoon lemon zest
• 1 1/2 teaspoons lemon extract
• 1 1/3 cups (133 grams) blanched almond flour
• 2 tablespoons (17 grams) coconut flour, sifted if lumpy
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
For the frosting:
• 1/4 cup (63 grams) coconut butter (NOT coconut oil!), softened but not melted
• 1 1/2 tablespoons maple syrup
• 1 tablespoon (14 grams) refined coconut oil, softened but not melted
• 2 tablespoons + 1 teaspoon lemon juice
• 1 teaspoon (or more) lemon zest
• 1/8 - 1/2 teaspoon lemon extract (the amount will depend on your brand of extract and how lemony you want them)
• pinch of salt

Instructions :

• In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract. Add the almond flour, coconut flour, baking soda and salt. The mixture might be thin and wet and much more like batter than dough. It might not be. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
• Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
• Roll into nine 35-gram balls. Place 3" apart on the prepared baking sheet and press the balls down slightly with your palm.
• Bake the smaller cookies for 10-12 minutes and the larger cookies for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little.
• The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
• Prepare the frosting. Combine all of the ingredients in a high-powered blender and blend for about 20 seconds at medium or until totally smooth. Don't blend too long or it'll melt. You can also mix this by hand if your coconut butter and oil are soft enough. Spread a heaping tablespoon over each cookie.
• Store in an airtight container for up to 4 days.

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Comment 6874 / Based On 6874 Total User

Rated 4.8 / Based On 6874 Customer Reviews