25 Days of Grain Free Christmas Cookies: Coconut Lemon Cookies

Coconut and lemon paired together in a fluffy perfect little cookie—need I say more? Here in Southern California, the Christmas season is a bit different than the rest of the country. On Christmas day we can enjoy the beach, a game of football in the sun, or a warm family walk after gift giving and dinner. These coconut lemon cookies pair perfectly with our warm sunshine and active Christmas day. They are light, fluffy, and just the perfect combination of coconut and lemon flavors.

As a young girl, my Mother and I made a variation of these cookies every holiday season. As I’ve started my own family and our dietary needs have changed, I amended this recipe to it’s current version because I love these cookies so much. Free of processed sugars, unhealthy saturated fats, and gluten these holiday cookie treats are a favorite among all of my family and neighbors. Requests come in well before the holiday baking season for this recipe to make sure I include them in our annual cookie gift giving platter.

These cookies are also versatile enough for variations on the recipe. Amendments such as chocolate chips, orange juice, chia seeds, or any other variation you might want to try will work well in these cookies.

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Grain-Free Coconut Lemon Cookies

Prep: 15 minutes mins

Cook: 10 minutes mins

Chill: 30 minutes mins

Total: 55 minutes mins

These coconut lemon cookies are also dairy-free and egg-free, since they're made with coconut butter and cashew butter. You even have the option to make them sugar-free. They're delicious little morsels that are also friendly to those with many allergies!

Servings: 24 cookies, approximately

Calories: 113kcal

Author: Guest Author

Ingredients

• 2 cups almond flour
• 3/4 cup coconut butter
• 1/4 cup cashew butter store bought or fresh ground*
• 2/3 cup coconut sugar or sugar-free substitute of your choice such as xylitol or stevia
• 1/4 cup lemon juice
• 1 teaspoon baking powder
• dash of sea salt
• 1 tablespoon grated lemon peel optional

Instructions

• Preheat oven to 350° F.
• Pulse softened coconut butter in a food processor until smooth.
• Add remaining ingredients and process until combined.
• Place dough in refrigerator to harden 30 minutes.
• Once dough is firm and hard enough, roll into one inch balls (approximately 2 measured tablespoons of dough per cookie).
• Place cookie dough balls on parchment paper lined baking sheet.
• Press down on cookie dough slightly to flatten.
• Bake 10-12 minutes or until slightly brown.
• Let cookies cool before transferring them off of cookie sheet.

Notes

*To make cashew butter, place 2 cups raw cashews in a food processor. Process until mostly smooth. Add 1-2T EVOO if the cashew butter does not set up into a creamy butter consistency. Process again until smooth and creamy. Enjoy!

Nutrition facts were calculated assuming approximately 2 tablespoons of dough (measured with your measuring spoons, not spoons used for soup) per cookie.

Nutrition

Calories: 113kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 34mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

courses: Dessert

cuisine: American

keyword: allergen-friendly, coconut, cookie, dairy free, dessert, egg free, gluten free, grain free, lemon

Want more grain-free Christmas cookies? See all the cookies in this series!

Alexis is a veteran homeschooling Mom of 7 who enjoys gluten-free and vegan cooking. When she isn’t homeschooling or caring for her large family she enjoys blogging about healthy living at Health Matters. Life Matters. In her spare time she enjoys photography, the beach, and a good book.