Friday, June 29, 2012

Paleo Coconut Citrus Cookies


I made today's treat for my lemon and lime-obsessed daughter, who has been asking me for key lime pie for ages. These cookies will have to suffice until I perfect a healthy and tasty recipe for the pie (I don't personally love the custard texture of the filling...)


They got a thumbs up from both of my kids, including the younger brother who isn't always so fond of citrus. They are not too sweet, with a great melt-away texture thanks to the coconut oil. I used almond meal in an attempt to pay homage to the sweet taste of graham cracker crust in a traditional key lime pie. It also helped to balance the coconut flour and make the cookies nice and moist.

These are pretty fragile fresh from the oven, so beware of crumbles if you don't have the patience to let them cool! I also wound up storing mine in the freezer as it's quite hot here and I think they'll hold up better there than on the countertop.

If you want to keep the added sweetener lower, simply omit dipping the glass in xylitol or erythritol before pressing them down. I made a few both ways and they were perfectly sweet and delectable without.


Paleo Coconut Citrus Cookies

1 cup coconut flour
2/3 cup almond meal
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2/3 cup coconut oil, softened
1/2-2/3 cup palm sugar
juice of one lime
juice of one lemon
zest of 1/2 lime, 1/2 lemon
1/4 cup coconut milk
granular xylitol or erythritol, optional

Preheat oven to 375. Combine coconut flour through salt in a medium bowl. In a separate bowl, use a mixer to cream coconut oil, sweetener, citrus juice and zest and coconut milk. Add dry mixture to wet and combine.

Shape dough into small balls in hands and place on baking sheet. Either press down gently with your palm or with a glass dipped in granular xylitol or erythritol. Bake for 10 minutes, allowing to cool for 5 on baking sheet before removing to a cooling rack.

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