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Coconut lime cookies, that’s a summertime cookie if I ever heard of one! The fruitiness/zesty-ness of the lime and the tropical coconutt-y goodness come together for the ultimate warm weather cookie experience. Plus there are some white chocolate chips in there.
Usually I am a dark chocolate kind of girl, as in if it’s not dark chocolate I won’t eat it. BUT there is occasionally a time and place for white chocolate and that time is right now in these coconut lime cookies! Dark chocolate just didn’t fit with the lime but we 100% needed some kind of creamy bursts of sweetness studded through out this cookie – white chocolate it is. Don’t you worry, there is just enough white chocolate to add that sweetness without making it too crazy sweet.
The texture of these coconut lime cookies is soft and moist (<- yes I know everyone hates that word BUT sometimes it must be used), light and almost refreshing. Can a cookie be refreshing? Well I’m saying it can, because hello lime zest!
These coconut lime cookies make use of coconut in 3 ways. Coconut flour (<– yay gluten free), coconut oil, and, coconut flakes. Due to the coconut flour these cookies are packed with fiber and even healthy fats from that good old coconut oil. Plus they are quick and easy to make! The batter comes together in 1 bowl and they bake up in only 9 minutes. Even I can handle making these cookies in my sauna of a kitchen during the summer! (<– We’ll see how I feel about that in August).
Oh BTW you can totally keep these babies dairy free too by using some dairy free white chocolate chips. High five for an EASY swap!
Okay guys that’s it for now, sorry to keep this post so short but things have been a little hectic around here lately. Luna just learned how to jump over our barricade (and by barricade I mean two folding tables that are turned on their side) so I can’t keep her out of my office unless I want to roast by closing the doors to cut off the air from the a/c in the dining room. Right now she is peacefully sleeping in my office on her cat bed, but when she is not sleeping she is running around like crazy biting my ankles wanting to play. Fur mama/old house problems! It’s all worth it to see her sweet face every day.
Also everything is better when there are cookies around, especially these coconut lime cookies + another batch coming at you soon. Stay tuned!
Coconut Lime Cookies (Gluten Free)
- Prep Time: 15 mins
- Cook Time: 9 mins
- Total Time: 24 mins
- Yield: 12 to 15 cookies 1x
- Category: Dessert
- Cuisine: Gluten Free, Dairy Free
Description
Coconut lime cookies are perfect for summer. They are soft, tender and bursting with coconut lime-y goodness.
Ingredients
- Dry Ingredients
- 2/3 cup coconut flour
- 2 tablespoons arrowroot starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Wet ingredients
- 4 eggs, room temperature
- 1/4 cup coconut oil, melted
- 4 to 5 tablespoons agave nectar (can also sub maple syrup or honey)
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened almond milk
- zest of 2 large limes
- 1/2 cup unsweetened flaked coconut, broken up if large pieces (can sub unsweetened shredded coconut for slightly different results)
- 3 tablespoons white chocolate chips (use dairy free for DF eaters)
Instructions
- Prep: Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet by either greasing it well or lining it with parchment paper or a silpat mat, set aside
- Mix dough: Add all of the dry ingredients to a large mixing bowl: coconut flour arrowroot starch, baking soda, salt. Mix until well combined. Add the wet ingredients: eggs, coconut oil, agave nectar, and vanilla extract, almond milk, mix until a smooth batter forms. Stir in the lime zest, coconut flakes, and white chocolate chips until well mixed,
- Scoop cookies: Use a small cookie scoop (about 2 tablespoons) to scoop the cookies onto the prepared baking sheet until you’ve used up all the batter, there should be 12 to 15 cookies. Use your hand to flatten the cookies. Add extra white chocolate chips and/or coconut flakes on top to decorate, if desired (<- a food styling trick to make the cookies look pretty).
- Bake: Place the cookies on the rack furthest away from the heat source because the coconut flour tends to burn easily. Bake for 7 to 9 minutes, or until the cookies are browned on the bottom and lightly browned on the top. The cookies will still be doughy to the touch, that’s okay.
- Cool: Allow the cookies to cool completely before removing them from the cookie sheet, they will firm up as they cool. Enjoy immediately or store them in an air tight container at room temperature for up to 3 days, best when fresh.
Notes
Recipe inspired by and heavily adapted from the recipe on the back of the Hy-vee brand of coconut flour.
Nutrition facts are calculated for 1 cookie out of 15
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