Coconut Lime Cookies

Coconut Lime Cookies. Made with coconut flour. Gluten free and vegan!

I was very happy with the flavor and texture of the cupcakes muffins I made last Friday, so I decided to try cookies with the coconut flour.  These turned out very well also. I considered calling them ‘little cakes’, because of their soft, fluffy texture, but I stuck with the ‘cookies’ label. These were made vegan by using flax meal combined with water, in place of eggs. That is why you see the little brown bits of flax. If you use eggs instead, they will be a solid off-white colored cookie.
Images of prep below. Scroll down for recipe.↓

Coconut oil comes in a semi-solid state (like butter or shortening). In some cases (such as this recipe), it calls for it to be melted. It doesn’t take a lot of heat to melt. I put it in a small glass bowl and microwaved it for about 12 seconds. It was barely warm, but it had liquified.↓

tj's coconut oil

The recipe doesn’t use a large amount of coconut flour, but don’t let that fool you. It yeilds 24-30 cookies. The flour expands, and becomes fluffy when wet ingredients are added.↓

coconut lime cookie prepUsing your hands, roll into 1 1/2 inch balls. Flatten each of them out so they are about 2 inches or so in diameter.↓

coconut lime cookie prep2I  find it easiest to frost anything using a piping bag (or baggie with a corner cut out). I like the rustic look of the icing spread out
with the back of a spoon though.↓

coconut lime cookie prep3You could leave the cute spirals, or make them look
‘manually’ frosted.↓

coconut lime cookie prep4I garnished each cookie with a piece or two of large flake coconut (below), toasted. You could use small flake as well. Be careful when toasting,
it browns super fast.↓

coconutCool, sweet, soft, delicious…. comforting.
Mmmmm!↓

coconut lime cookie 4

Coconut Lime Cookies
Moist and fluffy cookies made with coconut flour and fresh lime. Topped with lime frosting. Gluten free and vegan!
Write a review
Print
Ingredients for Cookies
  1. 2 Tbsp flax meal mixed with 6 Tbsp. water (or 2 eggs)
  2. 1/4 cup coconut oil – melted
  3. 1/3 sugar (I used organic cane)
  4. 1/2 cup coconut milk (or milk of choice)
  5. 1 teaspoon vanilla
  6. juice and zest of one lime
  7. 1/2 cup coconut flour (sifted)
  8. 1/4 teaspoon salt
  9. 1/8 tsp. xanthan gum
Ingredients for Frosting
  1. 1/4 cup shortening
  2. 1/4 cup margarine (I used Earth Balance)
  3. 1 3/4 cups powdered sugar, sifted if clumpy
  4. 1/8 cup coconut milk (or milk of choice)
  5. zest of one lime
  6. green food coloring, if desired (I used 2 drops)
Directions for Frosting
  1. Using electric mixer, beat the shortening, margarine, coconut milk and lime zest until well combined. Add the powdered sugar and beat for about 2 more minutes, or until nice and fluffy. Set aside in a cool place.
Directions for Cookies
  1. In a small bowl, combine flax seed meal and water. Mix, and set aside to thicken.
  2. Microwave 1/4 cup coconut oil in a small bowl for about 12 seconds. Should be a liquid, and just a little warm.
  3. Preheat oven to 350° F
  4. In a large bowl combine, flax meal/water (or eggs), melted coconut oil, sugar, coconut milk, vanilla, and juice and zest of lime. Mix well to blend.
  5. In a separate medium bowl, sift coconut flour. Add salt and xanthan gum. Mix to blend.
  6. Pour flour mixture into large bowl with wet mixture. Stir well. As you stir the mixture will thicken.
  7. Using your hands, form dough into 1 1/2 balls, and place on a parchment lined cookie sheet about 2 inches apart. Flatten each ball into a two inch circle (about 1/2 inch thick).
  8. Bake in a 350° F oven for about 14-18 minutes or until they just begin to lightly brown on the bottom.
  9. Remove from oven, allow to cool to room temperature on cookie sheet.
  10. While cookies are cooling, toast coconut. They only need about a minute. Keep your eye on them, they burn FAST!
  11. Frost each cookie using a piping bag (or baggie with a small hole cut in the corner). You can leave the frosting with a 'piped' look, or spread the frosting with the back of a spoon. Garnish each cookie with toasted coconut.
  12. Serve at room temperature. Store in the refrigerator.
Notes
  1. If not baking vegan, frosting can be made with butter, in place of margarine, and regular milk. Cookies can be made with eggs (in the place of flax meal) and regular milk as well.
Comfort Food Infusion http://comfortfoodinfusion.com/

 

4 Comments

  1. I made these into big 3 1/2 inch diameter cookies and served each with a pile of glaze covered strawberries & whipped cream – delicious!

    Reply
    • Ooooh, what a wonderful idea! Like little individual strawberry pies… or shortcakes. 😛 If you have any left, take a picture of one, I would love to see how they turned out! <3

      Reply
  2. I made these today, with a couple of alterations:
    Truvia baking blend to replace the sugar. As the truvia replacement is only 2 Tbl + 2 tsp, I cut back the liquid to 1/4 cup [almond] milk. The cookies took longer than expected to cook, and are still very soft and light. Very good! I will keep this one in my file for future use!
    I really like that you used flax eggs, as I don’t keep a lot of eggs on hand, and would like to keep the calorie count kind of low.

    Reply
    • Hi Lauren! It’s great to have some feedback on the use of truvia. That is a sweetener I still have yet to try. I’m so glad they turned out well. Thank you so much for visiting my site and for commenting as well! I would love more comments from my visitors. Keep them coming!! 🙂

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This