Low-Sugar Coconut Lemon Cookies (Gluten-Free)
This is an eco-friendly recipe where you won't have food scraps, and that does you and the environment good! The sweet comes form cream of coconut. You can dust with powdered icing sugar at the end if they are not sweet to your tastes.
Ingredients
- 1 cup coconut flour (gluten-free)
- 2 lemon slices (1/4 inch thick)
- 1 tsp lemon zest
- 2 Tbsp cream of coconut liquid + more
- 2 teaspoon coconut oil
- 1 egg
Instructions
- To flour, add your zest. Tip: do not zest in advance as fresh zest works best and you'll enjoy the lemon scent.
- Squeeze the the lemon slices juice in. Finely mince in the lemon pith and remaining parts of lemon slices . Tip: Instead of a knife, use a pair of kitchen scissors to more easily cut the pith lemon parts into smaller pieces. That's the scrapbooker tip in me ;-)
- Add cream of coconut. When you shake up a can, some solid parts will flow with the liquid parts that is good to keep in the recipe. You just want to avoid the solid pieces that don't liquid flow. Save that for coconut cream for another dessert or ice cream recipe.
- Add coconut oil and egg. Alternatively, if you do not want to use or do not have coconut oil, you can substitute with a light to medium extra virgin olive oil.