Baron went on a trip to Key West one time, and sampled 5 different key lime pies.
These cookies remind him of that trip. But they won’t make you pucker, and I didn’t use key limes.
For a non-dairy (and non-margarine) girl, it’s still exciting to see how almond flour can make a cookie that’s so gosh darn buttery.
The second task of this cookie is to build flavor without adding a lot of sweetener (in this case, maple syrup).
The trickiest part is squeezing the fresh lime juice.
If you’ve been putting off buying a lemon-lime juicer, now is the time. Ten shriveled fingers later, I learned the hard way.
I need more travels that involve eating my way through town. That’s my new goal: go on traveling food tours. Well…and buy a lemon-lime juicer.
Coconut Lime Cookies
Makes: 18 cookies, Cook time: 13 minutes, Oven temp: 350 degrees F
- 2 cups almond flour
- ½ cup shredded coconut
- ½ tsp. baking soda
- 1/2 tsp. salt
- ½ cup coconut oil
- 2 T applesauce
- 2 T maple syrup
- 1/4 cup fresh squeezed lime juice (about 4 limes)
- Zest of one lime
- Coarse salt for the top
- Preheat oven to 350 degrees F. Prepare baking sheet by lining with parchment paper.
- In a small pot, melt coconut oil over medium low heat. Remove from heat and stir in applesauce, maple syrup and lime juice.
- In a large bowl, combine almond flour, shredded coconut, baking soda and salt. Stir to combine.
- Add wet ingredients to dry and stir just to combine. Add the zest of one lime.
- Scoop out a rounded tablespoon of dough and roll into a ball. Place on prepared baking sheet and flatten with the palm of your hand. Lightly sprinkle with coarse salt (optional).
- Bake for 13 minutes or until lightly brown. Remove and let cool before removing from baking sheet.
- Store in an air tight container.
Serving Size: 1 cookie, Calories: 142,Carbohydrates: 5.0g, Protein:2.8g, Fat:12.7g, Fiber:1.6g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.