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Posted on Jun 30, 2017 in Featured | 0 comments

No Bake Lemon & Coconut Shortbread Cookies

No Bake Lemon & Coconut Shortbread Cookies

I recently discovered the secrets to perfect gluten-free and vegan shortbread. And those secrets are Coconut Flour and Coconut Oil. It’s so simple that I’m not sure why I didn’t try this before. This combination is also grain-free, nut-free, and paleo. I’m pretty excited to have this recipe in my pocket for when holiday season arrives. I can’t wait to try different festive variations and flavours.

The other thing that I love about these is that they don’t need to be baked. In the hot summer months, I am so grateful for recipes that do not require using my oven.

Please note that the recipe below is for a rather modest amount of dough, but I definitely recommend keeping the individual cookies themselves nice and small as they are quite dense. You should be able to get 8-10 cookies from the amounts listed. You can easily double the recipe if you need to make more.

Ingredients

1 cup Omega Nutrition Virgin Coconut Flour

1/2 cup Omega Nutrition Coconut Oil, melted

1/4 cup organic dark maple syrup

the freshly squeezed juice from 1 organic lemon

1/8 tsp organic vanilla extract (I prefer the alcohol-free kind)

Fresh lemon zest for garnish

Thinly sliced Meyer Lemons or lemon preserves if available, for added garnish

 

Combine all of your ingredients except for your garnish into a large mixing bowl. It is best to use your hands to mix it, rather than a food processor. It is a very crumbly dough at first and the warmth and pressure from your hands will help it all come together a little better.

Once you have your dough, use your palms to roll it into small balls (similar to the size of energy balls or truffles), then flatten them slightly and place on a wax paper lined cookie sheet or Tupperware container.

When they are all ready to go, I then grate my lemon zest directly over top, and add any additional lemon slices or preserves that I have on add.

You can then put these in the refridgerator for approximately 1 hour, or into the freezer for closer to 30 minutes.

If kept in an airtight container, these should keep for at least a week in the fridge.

Enjoy!

 

 

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