Finding a cookie that is vegan, grain-free, lectin-free and made with natural sugars can be quite the challenge. With a little creativity, it’s easy to make your own and without any baking! Zesty Coconut Cookies are delicious with coconut and citrus for plenty of zing and all of the flavor.
Zesty Coconut Cookies
Servings 6
Ingredients
- 1 cup coconut shreds
- 1 cup cassava flour
- 1/2 cup coconut butter melted
- 1/4 cup lemon juice
- 1 tbsp vanilla
- 1/4 cup local honey
- 1/4 cup avocado oil
- 1 cup coconut shreds
- lemon zest garnish
Instructions
- Sift together cassava flour and fine coconut shreds.
- Melt coconut butter over low heat and stir until melted. Please note, coconut butter is very thick even when melted, so be sure to remove from heat once softened.
- Pour coconut butter into sifted mixture along with lemon juice, vanilla, honey, and avocado oil.
- Mix all ingredients together (I find it easier to use my hands with this particular recipe).
- Roll the mixture into two large balls and set aside. Should you want to make the dough in advance, you can wrap and chill in the refrigerator for a later date.
- Create a workspace to roll cookies in coconut shreds. I placed parchment paper on a cookie sheet for a sturdy and flat work surface.
- Spread out about a cup of coconut shreds on your workspace. To the side, pour a few tablespoons of avocado oil in a small bowl or on the surface alongside the shreds.
- Take a small section of dough into your hands and roll into a small ball. Try to keep balls smaller in size, 1-1 1/2" diameter). Petite cookies are not only easier to work with but will make for a more charming and tasty morsel.
- Once a small ball is rolled, lightly coat in olive oil to moisten the surface. You can do this a multitude of ways: roll around in a thin coat of oil or moisten your palm first and roll the dough in your hand to coat. Again, it's just a method to moisten the ball so it is ready to coat.
- You guessed it! Roll that ball around in the coconut shreds. Coat completely and on all sides.
- Set the coated ball aside on a separate dish. Continue the same process, creating balls, moistening the surface, and coating with coconut shreds until all dough is gone.
- I love using an entire lemon when cooking (juice and rind). The lemon juice you used earlier for the cookie mixture? Use the lemon's rind for zest and garnish the tops of each cookie. The zest adds amazing flavor and a beautiful pop of color. I wouldn't skip this step, it makes all the difference!
This recipe is made with all-natural ingredients and is vegan, grain-free, gluten-free, lectin-free, and low in sugar.
Want More Lectin-Free Inspired Sweets & Treats?
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