Coconut Lime Tea Cookies


This recipe for coconut lime tea cookies is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Cameron North. To qualify, the recipe includes Culinary Coconut Milk by So Delicious Dairy Free.

Coconut Lime Tea Cookies

Spring Fling Dairy-Free Recipe ContestThese zesty little lime tea cookies use all-natural coconut butter rather than margarine or dairy butter for their tender goodness.

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Coconut Lime Tea Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

Coconut Lime Tea Cookies
Prep time
Cook time
Total time
  1. Preheat oven to 350ºF (175 C).
  2. Combine the 2 teaspoons of lime juice with the coconut milk, let stand for 5 minutes.
  3. In a large bowl, cream together the coconut butter and ¾ cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture.
  4. Combine the flour, baking powder and baking soda in a medium bowl. Blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
  5. Bake for 8 to 10 minutes, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the glaze, whisk together the remaining 2 tablespoons lime juice and sugar until the sugar dissolves. Brush onto cooled cookies.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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