Coconut Lime Cookies {Grain-Free}
Ingredients
- 2 cups blanched almond flour
- ½ cup finely shredded coconut
- good pinch of sea salt
- grated zest of one lime
- 2 teaspoons lime juice
- ¼ cup maple syrup or honey
- 6 tablespoons butter or refined coconut oil, softened
Instructions
- Preheat oven to 325°F.
- Blend dry ingredients together in a large bowl, including the lime zest.
- Add the lime juice to the maple syrup or honey, stir well, and then add this to the dry mixture.
- Add the softened butter or coconut oil, and mix together thoroughly with a wooden spoon or stiff spatula, making sure all the butter or coconut oil is well blended.
- Using either a small cookie scoop or spoon, scoop up approximately 1 tablespoon of dough, shape into a ball, and place on a cookie sheet lined with parchment paper. If using coconut oil, the dough may be quite soft; if you find it difficult to shape into balls, you can chill the dough for about 20 minutes to firm it up a bit.
- Lightly press down with the back of a fork or your hands to flatten slightly. The cookies won't spread much, so you can space them about two inches apart on the baking sheet.
- Place the baking sheet on a rack set in the middle of the oven, and set timer for 9 minutes. After 9 minutes, check to make sure the cookies aren't browning too much. If not, continue baking for another 2-3 minutes, until the bottoms are lightly golden.