These little lemon cookies are quick to make, gluten and grain free and have a healthy frosting to boot. What more can I say? This frosting was originally posted here on Nourishing Days. I changed the orange to lemon flavor and it turned out wonderful. What is really important is that they passed the kid test. My 9 year old asked if I would make some more!
Lemon Thumbprint Cookies
Cookie Ingredients
1 c. almond flour
1/3 c. coconut flour
1/2 tsp. salt
2 T. melted butter, coconut oil or grape seed oil
2 T. honey
2 tsp. vanilla
1/4 tsp. almond extract
1 T. water
1 tsp. grated lemon peel
Frosting Ingredients
1/2 c. coconut oil
pinch of salt
1/2 - 1 tsp. grated lemon peel
1 tsp. vanilla
2 tsp. honey
Lemon Thumbprint Cookies
Cookie Ingredients
1 c. almond flour
1/3 c. coconut flour
1/2 tsp. salt
2 T. melted butter, coconut oil or grape seed oil
2 T. honey
2 tsp. vanilla
1/4 tsp. almond extract
1 T. water
1 tsp. grated lemon peel
Frosting Ingredients
1/2 c. coconut oil
pinch of salt
1/2 - 1 tsp. grated lemon peel
1 tsp. vanilla
2 tsp. honey
1. Combine the flours, salt, oil or butter, honey, vanilla, almond extract, lemon peel and water. Stir until thoroughly mixed.
2.Pinch off a small amount of dough (about 2 tsp.) and roll into a ball. Place on a cookie sheet that has been lined with parchment. Make an indent in the middle of the cookie with your thumb.
3. Repeat until baking sheet is full. Bake at 325 degrees for 7-9 minutes or until just barely turning brown. Cool completely.
4. For the frosting melt coconut oil then combine remaining ingredients. Stir with a whisk. Place in the freezer for 2 minutes, stir again. Continue stirring in 2 minute intervals until it becomes cloudy. At this point remove from the freezer and whisk until creamy. Frost cookies immediately as frosting sets and is no longer spreadable. If this happens and you are not finished simply reheat and begin cooling process again.
2.Pinch off a small amount of dough (about 2 tsp.) and roll into a ball. Place on a cookie sheet that has been lined with parchment. Make an indent in the middle of the cookie with your thumb.
3. Repeat until baking sheet is full. Bake at 325 degrees for 7-9 minutes or until just barely turning brown. Cool completely.
4. For the frosting melt coconut oil then combine remaining ingredients. Stir with a whisk. Place in the freezer for 2 minutes, stir again. Continue stirring in 2 minute intervals until it becomes cloudy. At this point remove from the freezer and whisk until creamy. Frost cookies immediately as frosting sets and is no longer spreadable. If this happens and you are not finished simply reheat and begin cooling process again.
I am making these for the kid a palooza play date I have scheduled next week!
ReplyDeleteHiit Mama, you are amazing! A play date with a 3 week old? I was still in bed trying to get some sleep when my kids were that young. You go girl!
ReplyDeleteOh my goodness, this looks so yummy. I must try this for Thanks so much for sharing this :)
ReplyDeleteI just made these cookies with lime and they were declicious!! I love your scd cooking blog!
ReplyDeleteMade these last night and wow, so yummy and decadent! My husband couldn't believe there was no white flour in them. I think the frosting is optional, they would be good without it too.
ReplyDelete