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Lemon Coconut Cookies

bakingglutenfreememories
These grain-free lemon coconut cookies are a great treat! They have a delightful shortbread-like texture and are very lemony!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Servings 10 Cookies

Ingredients
  

  • ½ cup coconut flour (55g)
  • 1 tablespoon coconut sugar
  • 2 tablespoons organic palm oil shortening (I used Nutiva)
  • ⅛ cup maple syrup (30ml)
  • 1 tablespoon lemon juice
  • 1 egg
  • 1 teaspoon lemon zest, optional

Instructions
 

  • Preheat the oven to 350°F.
  • Take a small mixing bowl and add the coconut flour and coconut sugar. Use a large spoon or a wire whisk to mix the sugar and flour together, breaking up any clumps.
  • Then add in the egg, lemon juice, maple syrup, and palm oil shortening. Mix the dough with a spoon until all of the ingredients are well incorporated and the dough becomes a little sticky.
  • Let the dough sit for about 5 minutes, allowing the coconut flour to absorb the liquid.
  • Line a baking sheet with parchment paper and use a cookie scoop (or a tablespoon) to drop rounds of dough on the sheet. Use your fingers to flatten the tops of each cookie.
  • Sprinkle the tops of each cookie with a little lemon zest, if desired.
  • Bake the cookies on the middle rack for 13-15 minutes, or until lightly browned. Let them cool for a few minutes before transferring them to a cooling rack.