Imagine biting into a cookie that transports you to a sunny tropical paradise – crisp, light, and bursting with refreshing lemon and coconut flavors. These Vegan Lemon Coconut Cookies are not just a treat; they're a culinary escape that proves plant-based desserts can be absolutely irresistible. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves mind-blowing cookies, this recipe will revolutionize your baking game and leave your taste buds dancing with joy!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine coconut flour, baking soda, and salt. Whisk together thoroughly to remove any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, mix melted coconut oil, maple syrup, fresh lemon juice, and lemon zest until well combined and smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until a cohesive dough forms. The mixture should be slightly crumbly but hold together when pressed.
- Fold in the shredded coconut, distributing it evenly throughout the dough.
- Using a cookie scoop or tablespoon, portion out the dough and roll into small balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Gently flatten each cookie with the back of a fork or your palm, creating a slight circular shape about 1/2 inch thick.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your coconut oil is properly melted but not hot, and ingredients are at room temperature for the best dough consistency.
- Don't Overmix: Mix the dough just until it comes together to keep the cookies tender and prevent a tough texture.
- Uniform Size is Key: Use a cookie scoop for consistent cookie sizes, which ensures even baking and professional-looking results.
- Watch Baking Time Carefully: Coconut flour can quickly go from perfectly golden to burnt, so keep a close eye on your cookies during the last few minutes of baking.
- Cooling is Crucial: Allow cookies to cool completely on the wire rack to develop the perfect texture – crisp edges with a soft, tender center.
- Zest Tip: Use fresh lemon zest for the most vibrant citrus flavor. Roll the lemon on the counter before zesting to release more oils.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 8g
Protein: 2g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
