Lemon Drop Cookies

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Who doesn't love a bright, fresh, lemony cookie? For these, the tart lemon zest marries with the coconut butter and sweet maple syrup, making for the softest, chewiest, perfectly biscuity cookies that melt in your mouth.

This recipe yields 10 servings

Ingredients 

1/3 cup melted but cooled coconut oil
1/3 cup maple syrup
1 egg
1 tbsp lemon juice
2 cup almond flour
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
2 lemons, zested
3 tbsp coconut butter 
1 tsp maple syrup 
1 tsp lemon zest 
1 tbsp lemon juice

Directions

  1. Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper.

  2. In a large bowl, mix together the coconut oil, maple syrup, egg and lemon juice. In a separate bowl, combine  the almond flour, coconut sugar, salt, baking powder and lemon zest.  Slowly incorporate the dry ingredients into the wet using a whisk. Mix until  into a soft, dough-like texture. Refrigerate the dough for at least 30 minutes or freeze  for 15 minutes to let it stiffen. 

  3. Drop the dough onto a baking sheet forming 12 balls. Bake for 10-12 minutes or until just lightly golden brown. Cool on a wire rack. 

  4. While cookies are baking, add the glaze ingredients into a small bowl and whisk together.  

  5. Once the cookies have completely cooled, top with glaze.

Tips

**For an extra lemon kick, add more zest over the glazed cookies with a thin sliced lemon garnish. These cookies are delicious when served chilled. 

 

Red, White, and Blue Mini Fruit Pizza

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With a soft cookie base and a light and fluffy sweet topping, these mini marvels are wonderful for a festive Fourth of July bash or served on a three-tiered platter for high tea. 

This recipe yields 12 tarts

INGREDIENTS

  • Cookie Base
    • #REF!
  • 3 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • ¾ cup light/blonde coconut sugar
  • 4 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup greek yogurt
  • Whipped topping
  • 2 egg whites room temperature
  • 3/4 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla
  • Raspberries, blueberries, strawberries or other available berries for topping
    #REF!
  • 3 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • ¾ cup light/blonde coconut sugar
  • 4 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup greek yogurt
  • Cookie Base
  • 2 egg whites room temperature
  • 3/4 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla
  • Raspberries, blueberries, strawberries or other available berries for topping

Directions

  1. In a large bowl, whisk together almond flour, baking soda and sea salt. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter at medium speed until fluffy, about 2-3 minutes. Add egg, almond extract, and vanilla and mix until smooth. Add greek yogurt and mix until smooth. Add dry ingredients and mix to combine.

  3. Cover the mixing bowl so it is airtight and refrigerate 2 hours or overnight.

  4. Roll into 12 balls and place on a parchment lined baking sheet. Bake at 350 degrees Fahrenheit for 12-14 minutes or until lightly golden. Watch carefully so they don’t overbake. Pull from the oven and let cool for 20 minutes before topping with whip and fresh berries. 

Whip:

  1. In a stand mixer add egg whites and whisk on high until the egg whites are stiff and can form a peak. While the egg whites whip, prepare the maple syrup.

  2. In a small saucepan add maple syrup and bring to a boil for 3-4 minutes. Stir constantly to prevent burning. With a candy thermometer bring to 240 Fahrenheit. Once it’s reached the correct temperature remove it from heat. Quickly add the vanilla, and lemon juice to the stiffly whisked egg whites. While the mixer is on medium/high speed stirring constantly, add in the hot maple syrup. The mixture will double in size and be thick and fluffy.

  3. Refrigerate until ready to use.

  4. Top each cooled sugar cookie with the whipped topping and fresh berries. Serve in a cool place. Enjoy!

TIPS

**If opting for butter instead of coconut oil, unsalted butter will lend more control over the saltiness, and allow for a higher quality salt rather than the table salt that is used in most salted butter. Be sure to add in an extra ¼ teaspoon if so.

 

Pistachio Cookies

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These cookies have everything we want: chocolatey and nutty goodness, a crispy edge (thanks to the almond flour) that leads to a chewy center, and nutrient-dense pistachios and coconut oil. Even with their zero grains and refined sugars, these treats will fool any sweet tooth. We love how these don't spike our blood sugar like any average cookie would. 

This recipe yields 12 cookies

INGREDIENTS

  • 1/3 cup coconut oil (or butter)
  • 1/2 cup coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups fine blanched almond flour, packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup of pistachios, chopped
  • 1/2 cup chocolate chips
  • Pinch of sea salt flakes, for topping (optional)
  • Extra pistachios (optional)
    #REF!
  • 76 grams coconut oil (or butter)
  • 63 grams coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 220 grams fine blanched almond flour, packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 60 grams of pistachios, chopped
  • 40 grams chocolate chips
  • Pinch of sea salt flakes, for topping (optional)
  • Extra pistachios (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Line a large baking sheet with parchment paper. 

  2. In a large bowl, mix together melted coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy. 

  3. Fold in almond flour, baking soda, and salt until combined. dd chocolate chips and pistachios, using a spatula until evenly distributed.

  4. Chill dough in the refrigerator for 30 minutes. 

  5. Make 12 even balls out of the dough and place on baking sheet. Bake for 11-12 minutes, until cookies begin to turn golden brown on the edges.

  6. Let cookies cool for 10-15 minutes before serving. Sprinkle flaky sea salt on top, if desired.

TIPS

**If opting for butter instead of coconut oil, unsalted butter will lend more control over the saltiness, and allow for a higher quality salt rather than the table salt that is used in most salted butter. Be sure to add in an extra ¼ teaspoon if so.