I have been at it again with the coconut butter!! I am on a mission to create a bunch of goodies that don't require a bunch of nut flour. Nothing against nut flour, but I am trying to limit nut consumption and give people options. Coconut Creme or Butter is a great alternative to using nut flours and butters. The fiber in it helps bind and hold baked goods together. I'm guessing this recipe could be made without the cashew butter and with a full cup of coconut butter. The cashew butter helps bind and doesn't melt like the coconut butter does and I felt I needed something to help absorb some of the lemon juice. Feel free to try it and let us all know how it goes!!
Lemon is one of my favorite flavors and it pairs well with coconut butter. These cookies almost melt in your mouth! I have a couple other cookie recipes similar to these Flourless Lemon Cookies that use coconut butter. Check out my Flourless Chocolate Chip Cookies and my Flourless Nut-Free Snickerdoodle Recipe. Sorry I can't get my link option to work, but both of these cookies were recent posts, so just scroll down the main page of my website!
Flourless Lemon Cookies
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
- ¾ cup coconut creme, softened*
- ¼ cup cashew butter (I prefer fresh grind, jarred has added oils)
- ⅔ - ¾ cup granulated sweetener (I used Swerve for no sugar option)
- 1 egg
- ¼ cup FRESH lemon juice, strained (about 1 lemon)
- 1 tbsp grated lemon peel
- 1 tsp baking powder (gluten and corn free)
- dash of sea salt
- Place the softened coconut creme in a food processor and pulse until smooth
- Add in the remaining ingredients and process until combined and lemon peel has disappeared
- Depending on how soft your coconut creme was, you may need to place the dough in the refrigerator for a few minutes to harden
- Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.
- Bake at 350 for about 10-12 minutes or until slightly brown around edges
- Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack
- Store in an airtight container and refrigerate if you prefer a harder cookie.
*To soften the coconut butter, place the open jar in a sauce pan of simmering water. Most brands have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!
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