Lemon Drop Cookies
These brightly flavored lemon drop cookies are simple to make, yet free of gluten, grains and refined sugar. Sweetened with honey and based on coconut, this healthy cookie recipe is good for the GAPS diet, too!
Equipment
- food processor if making your own coconut butter
Ingredients
- 1/2 C coconut butter, softened see suggestions above
- 1/4 C butter, softened
- 1/4 C honey
- 1/4 C coconut flour
- 2 eggs
- 1 tsp baking soda
- 1/4 tsp salt
- zest of 1 lemon
Instructions
- Bring ingredients to room temperature. Preheat oven to 350° F. Line a cookie sheet with parchment, if desired.
- Using a box grater or other method, zest 1 lemon.
- Combine all ingredients in a mixing bowl until smooth. Allow to rest for a few minutes; the coconut flour will absorb moisture. You can chill the dough and bake it later.
- Preferably, bake a test cookie; if the dough is too thin, add another tablespoon of coconut flour.
- Bake for 10-12 minutes at 350° F. Cool for a few minutes before removing from the cookie sheet. The cookies will become a little sturdier as they cool.