Soft Lime Sugar Cookies
Deliciously soft lime sugar cookies made with almond flour and coconut flour and topped with a light, fresh lime glaze. These wonderful gluten-free lime sugar cookies are dairy-free and can easily be made vegan for the perfect spring dessert!
Servings 12 servings
Calories 150cal
Ingredients
- Wet ingredients:
- Zest from 1 lime
- ½ cup (100g) granulated sugar
- ¼ cup (56g) melted and cooled coconut oil (or sub melted vegan butter)
- 1 egg, at room temperature
- 1 tablespoon fresh lime juice
- ¼ teaspoon almond extract
- Dry ingredients:
- 1 cup (112g) fine blanched almond flour
- 2 to 3 tablespoons coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Optional for rolling the cookies:
- ¼ cup (50g) granulated sugar
- For the glaze:
- ½ cup (57g) powdered sugar
- 1 tablespoon fresh lime juice, plus more if necessary
- Extra lime zest, to garnish if desired
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, rub the lime zest and sugar together with your fingers for 30 seconds to infuse the sugar with lime flavor. Next add in the melted and cooled coconut oil, egg, fresh lime juice and almond extract. Whisk until well combined and smooth.
- Add in the almond flour, coconut flour, baking soda and salt. Stir until well-combined. Let dough sit for 5 minutes. After 5 minutes, if the dough is too wet to form into balls, add another tablespoon of coconut flour and allow the dough to sit for 5 more minutes.
- Roll into 12 balls (if you want you can roll each ball in a bit of sugar before baking) and place 2 inches apart on the baking sheet. Gently flatten slightly with your hand. Bake for 9-12 minutes. Let cool completely on a baking sheet before glazing.
- Make the glaze by mixing together the powdered sugar and fresh lime juice until smooth. Add more lime juice to thin, if necessary. Place about a 1/2 tablespoon over each cookie. Garnish with a little lime zest, if desired. Enjoy!
Notes
To make vegan: simply use a 'flax egg' instead of a regular egg in the recipe (1 tablespoon flaxseed meal + 3 tablespoons water).
To keep paleo: you can use coconut sugar (more paleo-friendly), but just know that it will change the color of the cookies to a golden brown hue, and the flavor may slightly change a bit.
If you want to skip the glaze, you can, but I think it makes these cookies AMAZING and full of lime flavor.
See the full post for storing & freezing tips.
Nutrition
Serving: 1cookie (without rolling in sugar) | Calories: 150cal | Carbohydrates: 16.1g | Protein: 2.4g | Fat: 9g | Saturated Fat: 4.4g | Fiber: 1.6g | Sugar: 13.9g