Glazed Lemon Cookies
Lemon flavored desserts are always a good idea, and these cookies don't disappoint! They are perfectly soft and have a nice sweet/zesty flavor. These glazed lemon cookies have a delicious lemon glaze that is coconut based and is dairy and refined sugar free. They are perfect for spring and summer time and your friends and family will appreciate you sharing them!
Equipment
- Parchment paper
- baking sheet
- Mixing bowls
Ingredients
For the cookies
- 2 cups gf baking flour
- 1/4 cup coconut flour
- Zest of one lemon
- Juice of 2 lemons
- 2/3 cup maple syrup
- 1/3 cup melted coconut oil
- 2 eggs or vegan egg replacer
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup Granulated monk fruit for coating
For the glaze
- 2 tbsp full fat coconut milk
- 2 tbsp lemon juice
- 3 tbsp coconut butter
- 1/3 cup powdered monk fruit or sugar
- Natural yellow food coloring (optional)
Instructions
- In a bowl, add the all-purpose flour, coconut flour, baking soda, and baking powder. Mix dry ingredients well.
- In a separate bowl, add the maple syrup, melted coconut oil, eggs or egg replacer, lemon juice, vanilla extract, and lemon zest. Whisk ingredients well.
- Combine the wet and dry ingredients and then mix together until well incorporated. Cover the bowl and pace in the fridge for 30 minutes.
- Roll the cookie dough into about 16 balls. Add some granulated monk fruit to a bowl and then roll the cookie dough balls in it and coat evenly.
- Place balls on a parchment paper lined baking sheet spaced out by a couple inches. Flatten the balls out a little and then bake for 10-12 minutes and 350 degrees. Once done, set cookies aside to cool.
- Make the glaze by adding all the ingredients into a small sauce pan over low heat. Whisk ingredients until everything is well incorporated(If the glaze is too runny, add more powdered monk fruit/sugar.
- Pipe or drizzle the glaze on top of the cookies.
- Store the cookies in an air-tight container and enjoy!