Coconut Cravings

Soft Lemon Cookies

Ingredients

Measurement

Scale

1/2 cup coconut oil, melted
3/4 cup granulated sugar
1/4 cup almond milk, or coconut milk
1 Tablespoon lemon zest
1 Tablespoon lemon juice, freshly squeezed
1/2 teaspoon vanilla extract
1 cup almond flour
1 1/4 cups King Arthur Gluten Free Measure for Measure Flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Instructions

  • MELT COCONUT OIL. In a medium-sized, microwave-safe bowl, microwave coconut oil on a low power until fully melted, about 2 minutes at 20 percent power.

  • ADD SUGAR AND MORE. To the bowl with the melted coconut oil, add the sugar, almond milk, lemon zest, lemon juice, and vanilla extract. Stir till combined.

  • MIX DRY INGREDIENTS. In a large bowl, combine almond flour, King Arthur Gluten Free Measure for Measure Flour, baking soda, and salt. Stir till combined.

  • COMBINE WET AND DRY INGREDIENTS. Pour the wet mixture into the bowl with the dry ingredients. Be sure to use a spatula to scrape everything out of the wet ingredients bowl. Mix gently till fully combined and no flour clumps remain.

  • CHILL. Cover the dough and chill for at least 15 minutes and up to 30 minutes. Chill time helps the dough set and prevents the dough from sinking into flat pancakes when baked.

  • PREHEAT OVEN. When your dough is done chilling, preheat your oven to 350 degrees.

  • ROLL DOUGH INTO BALLS. Form your dough into cookie balls by rolling the dough between your hands until the surface of the dough is smooth. Place the cookie balls on a cookie sheet (I prefer to use parchment paper on my cookie sheets) and press down gently to form a disc shape.

  • BAKE. Bake the cookies at 350 degrees for 12-14 minutes. For lower elevation, aim for closer to 12 minutes. For higher elevation, aim for 14 minutes. A slight crust will form on the outside of the cookies but the inside will remain soft. Don't be tempted to overbake as they harden when cooled, however, if you prefer a bit more crunch to your cookies, bake them for a minute longer.

  • COOL. Allow about 30 minutes for the cookies to cool completely before frosting or eating.

  • FROST. While these cookies are great without frosting, I recommend adding my dairy-free lemon glaze to these cookies for extra lemony deliciousness!

  • ENJOY. These cookies last for 3 days on the counter or up to a week in the fridge. This recipe makes approximately 18 cookies, depending on size. Enjoy!