Description
Coconut lime cookies are perfect for summer. They are soft, tender and bursting with coconut lime-y goodness.
Ingredients
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- 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.
