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Chewy Lemon Cookies with Coconut Icing and Pistachios

Chewy Lemon Cookies with Coconut Icing and Pistachios: a healthy, gluten free, and vegan cookie that's incredibly chewy and full of fresh flavors! This recipe is refined sugar-free! || fooduzzi.com recipe

5 from 2 reviews

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Ingredients

Instructions

  1. 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.
  2. In a separate bowl, add your chia egg, olive oil, vanilla extract, and lemon zest, and mix to combine.
  3. 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.
  4. Remove dough from fridge and roll into 1 Tbsp.-sized balls. Make sure they’re tall, not completely circular. Freeze 15 minutes.
  5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. 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.
  7. For the icing: Combine coconut butter and coconut oil and melt either in the microwave or on the stove. Set aside.
  8. 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.

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