Gluten-Free Lemon and Coconut Flour Cookies

1. 1

   In a medium bowl, whisk together the melted coconut oil, honey, coconut milk, egg and 1 1/2 teaspoons lemon juice.

2. 2

   In a large bowl, whisk together the coconut flour, baking powder and sea salt.

3. 3

   Add the wet ingredients to the dry ingredients and use an electric mixer to combine.

4. 4

   Roll the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.

5. 5

   Preheat the oven to 350.

6. 6

   Line 2 baking sheets with parchment paper.

7. 7

   Between 2 sheets of parchment paper, roll out the chilled dough 1/8 inch thick.

8. 8

   Using a small cookie cutter, cut out 36 small cookies and arrange them on the prepared baking sheet.

9. 9

   Bake for 6 to 8 minutes, or until the cookies start to brown on the bottoms.

10. 10

    Remove from the oven and let them cool completely.

11. 11

    In a small bowl, whisk together the powdered sugar and the remaining 1 teaspoon of lemon juice.

12. 12

    Add a few drops of water as needed to form a thin icing.

13. 13

    When the cookies have cooled, drizzle them with a little of the icing and top each with a tiny pinch of lemon zest.

14. 14

    Store the cookies in an airtight bag in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.