Since Jake’s Mamaw moved into our neighborhood I have been looking to make more recipes that are gluten-free. She has celiac’s disease (which means any consumption of gluten makes her really sick almost immediately) and happens to have quite the sweet tooth. Mamaw enjoys when I stop in with the girls to say hi, especially when we come bearing treats!
We paid her a visit this week to read some stories and brought over these cookies. They were almost as big of a hit as The Gruffalo. We enjoyed them with a little afternoon coffee & tea. They are moist, citrusy, sweet (but not too sweet) and finish off with a nice coconut flavor. So good.
In keeping with my theme this week, I was looking for recipes that go well with champagne. These cookies are made with an almond base and have a nice nutty undertone that went really well with my favorite champagne on the planet– hello Veuve Clicquot. They would be great served as dessert or even as a light app for a NYE party, whoever said you cant eat cookies before dinner has never tried these little drops of heaven. Cheers!
- • ⅓ cup coconut flour
- • 1½ cups almond flour
- • 1½ cups shredded Unsweetened Coconut * Medium shred is best, but others will work as well
- dash or two of Himalayan salt
- • 6 tbsp Grade B Maple Syrup * or RAW agave
- • 4 tbsp Lemon Juice
- • 1 tbsp Vanilla
- • 1 tbsp Lemon zest
- • ¼ cup & 1 tbsp melted coconut oil
- Mix all dry ingredients together - place in mixer.
- Turn mixer to low setting, slowly pour in melted coconut oil. Batter thickens as it mixes with the oil and as the oil cools down.
- Using spring loaded ice cream scoop to evenly divide cookies on to lightly greased cookie sheet. (I had to help shape a bit with my hand to get a consistent ball shape)
- Bake in oven at it's lowest temperature for 1 hour- leaving the door to the oven slightly cracked.
- Remove from oven and let cool completely before serving.