Coconut Lime Cookies (GF, DF)

  • 1/4 cup coconut oil solid but softened

  • 1/4 cup coconut butter

  • 1/4 cup maple syrup

  • 2 eggs

  • 1/2 Tbsp fresh lime juice

  • Grated zest of 2 limes

  • 1/2 tsp vanilla extract

  • 1 1/4 cup almond flour

  • 1 cup unsweetened shredded coconut

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

  2. Combine the almond flour, coconut flakes, baking soda and salt in a mixing bowl.

  3. In a separate large bowl, cream or mix together the coconut butter, coconut oil, maple syrup, eggs,, vanilla, lime zest and lime juice until smooth.

  4. Stir the dry ingredients into the wet. If the mixture is too wet, add a sprinkle of almond flour. If the mixture is too dry, add a bit more coconut oil.

  5. Using a spoon or scooper, scoop and drop dough about 2” apart on the parchment lined baking sheet.

  6. Bake 12-14 mins until set and turning light brown. Remove from oven and allow them to cool 5-10 minutes

  7. Cookies are best stored at room temperature in an airtight container.

Dana halsey