Now is that a stack or is that a STACK?!
Move over Pisa, we’ve got a leaning tower of lemon that’s going to rock your world.
Paleo. Honey. Lemon. Cookies.
Pillowy soft spring cookie dreams. I’m obsessed.
I was home with my Mama last week, and she was craving lemon cookies. (Like already had a Martha Stewart box mix in the pantry ready to go…)
Unfortunately I never got the chance to make them for her. Sad day.
To make it up to her, I’m shipping her these. Shh she doesn’t know yet.
But I wanted to go above and beyond expectations. So I made it my mission to create a healthy lemon cookie that would rival any ‘ol glutenous, sugary box mix.
And hello success!
Soft and fluffy, but they hold their shape.
Tart and lemony, but subtly sweet.
And just scroll back up and check out that texture!
The recipe starts by creaming together equal parts solid coconut oil and honey.
I used raw mandarin honey which is light in color – fair warning that other honey variations might alter the visual result. (But still taste fab!)
Then we add an egg, vanilla, a squeeze of lemon juice, and lots of lemon zest.
Dry ingredients are simple too: almond flour, cassava flour, baking soda, and salt.
A pinch of cinnamon or cardamom or ginger would also be lovely!
After mixing, chill the dough for at least 30 minutes. This will help the cookies hold their shape and become fluffy pillows.
I used a small cookie scoop to make even balls of dough. It’s one of my favorite kitchen tools ever.
Roll the balls into smooth spheres, then flatten slightly with your fingers.
Bake at 325 degrees for about 8 minutes. Just keep an eye on them.
If you can stand it, let them cool before moving. They will be much more sturdy.
Now let’s talk about that glaze.
A traditional cookie glaze is made from powdered sugar and milk. And maybe some lemon.
To keep things less sugary, I attempted to make a different sort of glaze. It turned out pretty decent, but not required for this recipe by any means.
These cookies are pretty perfect all by themselves.
But if you want to be adventurous and experimental…
Stir 1/4 cup almond milk, 3 tbsp lemon juice, and 1/2 tbsp maple syrup together in a small saucepan over low heat. Add 1/2 tsp of arrowroot powder and continually stir to thicken.
I just glazed a couple cookies since they store better un-frosted.
But the ones I did glaze got an extra dose of pistachios – the perfect garnish for these cookies.
If you’re looking for edible spring, this is it.
Look no further.
Make these and enjoy in the sun with afternoon tea.
Doesn’t that sound lovely?!
Honey Lemon Cookies
- 1/3 cup solid coconut oil
- 1/3 cup honey
- 1 egg
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3/4 cup almond flour
- 3/4 cup cassava flour
- 3/4 tsp baking soda
- 1/8 tsp salt
- Beat together the coconut oil and honey until creamy.
- Add the egg, vanilla, and lemon. Mix until smooth.
- Combine the dry ingredients into the wet mixture.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 325 degrees.
- Scoop rounded tablespoon balls of dough onto a lined cookie sheet.
- Roll balls into smooth rounds, then flatten slightly.
- Bake for about 8 minutes.
- Let cool for 5 minutes on the pan before transferring.