Today we have a guest post by Tina Turbin of Paleomazing. Tina is the author of numerous books and ebooks, all focused healthy, paleo, and gluten-free living. Fortunately for us, most of her work is dairy-free, too! She does use grass-fed butter or ghee on occasion, but it’s easily swapped with coconut oil in recipes like these paleo lemon cookies. Take it away Tina!
Easter is right around the corner and you know what that means. Yes, treats, eggs, bunnies, family time and even more treats! Ever since my kids were little, I have been creating delicious dairy-free and gluten-free versions of the typical sweets found on grocery store shelves. This is my small, yet important contribution to the health of my children and others. I feel moms can set examples for others via their kitchen creations. I like to help make people aware that healthier alternatives to favorite holiday treats, like my paleo lemon cookies, can taste just as good.
These Easter-themed paleo lemon cookies are a family favorite, and the recipe just happens to be dairy-free and gluten-free! They’re a holiday treat that you won’t feel guilty about. These humble but delicious paleo cookies magically turn into beautiful, edible Easter eggs with my sugar-free frosting. My kids love getting involved in the decorating process, and I often catch them sneaking a little frosting out of the bowl! I hope you enjoy this healthier recipe as much as we do, and that you and your family have a Happy Easter!
Special Diet Notes: Zesty Paleo Lemon Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally vegan, plant-based, vegetarian, and paleo.
- 1 cup blanched almond flour
- 1 cup hazelnut flour
- ¼ cup pecan meal* (ground pecans)
- ¼ teaspoon baking soda
- Pinch sea salt
- ¼ cup coconut oil, at room temperature
- ⅓ cup honey (can sub maple syrup or apple "honey" for vegan)
- 4 teaspoons lemon zest
- 4 tablespoons sustainable palm shortening (at room temperature)
- 8 teaspoons erythritol (can sub your sweetener of choice, if preferred)
- 4 teaspoons fresh-squeezed lemon juice
- 2 teaspoons lemon zest
- Preheat your oven to 350ºF and grease or line a cookie sheet with parchment paper.
- Add the almond flour, hazelnut flour, pecan meal, baking soda, and salt to a large bowl and stir to combine.
- Stir in the coconut oil, followed by the honey, and finally the lemon zest.
- Shape the dough into ¼-inch thick (or flatter) round cookies or egg shapes and place 1-inch apart on your prepared cookie sheet. Alternatively, you can spread the dough evenly onto wax paper and chill in the refrigerator for 20 to 30 minutes. Then use cookie cutters to cut your desired shapes.
- Bake thin cookies that are under ¼-inch thick for 6 minutes, and ¼-inch thick cookies for 10 to 12 minutes. They should be golden on the edges when done.
- Let the cookies cool on a cooling rack for 10 minutes.
- Gently flip the cookies over back onto your cookie tray, and bake them for another 6 to 10 minutes to allow the top to turn golden.
- Remove the cookies to a cooling rack to cool completely.
- Optionally place the cookies in the refrigerator to chill; they taste delicious cold.
- In a small bowl, whisk all of the frosting ingredients together until smooth.
- Cover the bowl and place in the refrigerator to chill for about 20 minutes, or until serving.
- When ready to serve, frost your cookies and decorate with edible decorations, as desired.
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