Chewy Lemon Cookies with Coconut Icing and Pistachios
Ingredients
- FOR THE COOKIES:
- 1 cup + 2 Tbsp. Bob’s Red Mill Almond Flour
- scant 1/2 cup coconut sugar
- 1 tsp. baking powder
- pinch salt
- 1 Tbsp. cold coconut oil*
- 1 chia egg (1 Tbsp. chia seeds + 3 Tbsp. water mixed and set aside for 15 minutes)
- 1/2 Tbsp. olive oil
- splash pure vanilla extract
- 1 large (or 2 small) lemons, zested
- FOR THE ICING/TOPPING:
- 2 Tbsp. coconut butter
- 1 tsp. coconut oil
- 1 small handful roasted shelled pistachios, roughly chopped
Instructions
- For the cookies: Combine almond flour, coconut sugar, baking powder, and salt in a food processor and pulse until well combined. Add cold coconut oil, and pulse until small balls of the coconut oil remain (as if you were making a pie crust!). Pour out into a large bowl, and set it in the fridge.
- In a separate bowl, add your chia egg, olive oil, vanilla extract, and lemon zest, and mix to combine.
- Remove your dry ingredients from the fridge and add your wet ingredients into your dry. Mix until combined. Place dough in the fridge for 10 minutes.
- Remove dough from fridge and roll into 1 Tbsp.-sized balls. Make sure they’re tall, not completely circular. Freeze 15 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Bake cookies for 9 minutes. After 9 minutes, remove from oven and flatten your cookies with the back of a measuring cup. Bake for an additional 2-5 minutes**. Allow your cookies to cool on baking sheet for 10 minutes, then place them in the fridge to chill completely.
- For the icing: Combine coconut butter and coconut oil and melt either in the microwave or on the stove. Set aside.
- To assemble***: Spoon icing over cooled cookies. Sprinkle with chopped pistachios.
Notes
*I stick my coconut oil in the freezer for about a half hour to firm up before I start this recipe!
**I baked my cookies for an additional 2 minutes, and they were super chewy and soft. It was hard to pick them up unless they were chilled. If you’d prefer them a little harder, bake them for longer.
***Assemble right before serving. Store cookies in the fridge. Icing will harden in the fridge.