These Paleo Chewy Lemon Cookies are made with almond flour, coconut flower, palm shortening, honey, vanilla and lemon juice and are light, lemony, and soft. They can easily be made crunchy, just leave them in the oven longer (pictured here, a little crunchier). Some notes on the honey are below, but I would also state that you need to shape these before they go into the oven, as that is basically the way they will look coming out. Otherwise, just watch them towards the end and enjoy!
So, some things going on this week…the job search begins! Where I am sad to move on from my absolutely fantastic group, it has been made clear to me that there is no longer growth opportunities for my role now that we have consolidated groups. No big deal I guess, but it is sad to think I won’t be coming to work every day with my team. I’m sure I’ll move on to the next thing and have a great group there too, but there is always an element of uncertainty in making such a big decision. Just have to think of all of the new experiences and good things that will come from being in a group that allows me to actually contribute again! So happy thoughts and time to get to work!
Recipe: Paleo Chewy Lemon Cookies
- 1 cup Almond Flour
- ¼ cup Arrowroot Powder
- 2 Tbsp Coconut Flour
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
- 1 Tbsp Coconut Milk
- 2 Tbsp Coconut Oil
- 1 Tbsp Palm Shortening
- ¼ cup Rapsflower Blossom Honey*
- ½ tsp Vanilla Extract
- Zest from 1 Meyer Lemon
- 2 Tbsp Meyer Lemon Juice
- 1 Egg
- Pinch Coarse Sea Salt
- Unsweetened Coconut Flakes
*Just a quick note on the honey. We like to get something like Rapsflower Blossom Honey or one of the lighter tasting kinds for this. Where you can use the generic ol’ honey, if it has a strong flavor, it will carry that taste more. The object of these cookies is to have them taste light and lemony with no trace of sweetener. See the link for a recommendation.
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper – this makes it easier to remove the cookies. If you don’t have any, it is in the same grocery store aisle as the tin foil usually.
- In one bowl, combine the almond flour, arrowroot powder, coconut flour, baking soda, and baking powder. Mix to incorporate.
- In a blender (or Bullet!), combine the coconut milk, coconut oil, palm shortening, honey, vanilla extract, lemon zest, lemon juice, egg, and sea salt and blend until smooth.
- Add the wet ingredients to the dry and stir until incorporated. Now, this is going to be quite a sticky, almost liquidy batter, that is normal.
- Now, spoon about a tablespoon of batter onto the parchment paper and then shape the batter into a 2-3” diameter x ¼” thick cookie. I like to put a little coconut oil on my hands to shape them.
- However you put them in the oven is pretty much the way they will turn out, so you’ll want to make them the right shape on the front end. They don’t need much space between them either, so cram them on there. If you want, sprinkle some coconut flakes on the top, which will toast up in the oven and taste fantastic.
- Bake for 15 minutes or until a toothpick comes out clean.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 16
Makes about 16-20 cookies
Pipe some of our Vanilla Bean Ice Cream (see our Cookbook!) in between 2 cookies for a delicious treat! Or if you’re looking for another kind of cookie, try our Chewy Chocolate Cookies!