Lemon and Coconut Blueberry Cookies (Gluten Free)
These lemon cookies may not be your traditional holiday cookie flavor profile, but boy are they tasty. With a lovely light lemon flavor, and whipped coconut airy frosting, these cookies will quickly become one of your favorites. Made gluten free, dairy free, and refined sugar free they are also perfect for someone trying to be a little more health conscious with their desserts this holiday season.
You may be thinking that it is the middle of winter, the holiday's are almost here, and we are talking about a lemon and blueberry cookie? Did I somehow jet myself into summer time? Why not just throw a pina colada right on in there as well while we are at it! I know, I know that this doesn't seem like the typical festive winter flavor/color combination, but I really just couldn't help myself!
There is something about lemon that I do believe fits in the holiday season rotation. We will see it as a supporting ingredient in a lot of desserts and cocktail recipes, and while I had every intention of pairing these lemon cookies with a holiday inspired pomegranate topping, once I tasted them and made the light and airy coconut cream frosting I knew that blueberries were exactly what they needed.
What I love most about these cookies is that during a time of year when foods can begin to feel overly heavy, and definitely overly sweet, these cookies are very light and airy. Depending on how long you bake them, you can end up with a slightly crunchier cookie, or if you slightly undercook them a more doughy cake like cookie/cake ball, either of which are perfectly satisfying in my book.
As I find with many gluten free cookies, these cookies do have a tendency to dry out after a few days so I would recommend making them day of if you are looking to serve for a party as they will be their very best. You can also always place the pre-made dough in the freezer and make the cookies as desired, or even freeze the whole cookie after baking to keep from going stale if you think they wont be eaten within 2-3 days.
Lemon and coconut blueberry cookies (gluten free)
makes two dozen cookies
1 1/2 cups gluten free flour (I used Bob's Red Mills)
1/4 teaspoon xanthan gum (if your flour doesn't have it in it already)
6 tablespoons coconut oil
1 tablespoons of honey
1/2 cup of coconut sugar
1/4 teaspoon Himalayan salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon lemon flavor
Zest of 1 whole lemon
I can organic full-fat coconut milk (I like the one from Thai Kitchens)
1/2 teaspoon lemon flavor
1/2 teaspoon vanilla flavor
2 teaspoons honey OR 4 teaspoons powdered sugar (depending on if you are avoiding refined sugar or not)
Pint of blueberries for topping
Preheat oven to 350 F
Spray a cookie sheet with coconut oil spray, or line with parchment paper (these cookies will stick so make sure to grease sheet or use parchment paper)
In a bowl, mix coconut oil, honey, sugar, and egg until fully combined.
Next, add vanilla extract, lemon zest, and lemon flavor to bowl, and mix.
In a separate bowl, combine gluten free flour, xanthan gum, salt, and baking powder.
Add the dry mixture the wet mixture, and mix until a dough forms.
Wrap dough in parchment paper, and place in the refrigerator for 2 hours (you can also refrigerate overnight).
Remove dough from refrigerator, and taking a tablespoon, scoop out tablespoons of dough and roll into small, golf ball sized balls, and place on greased/parchment paper lined cookie sheet.
Repeat this process until baking sheet is filled, and place in over for 12-15 minutes.
Remove from over and allow to cool before frosting.
Directions for Frosting
Place can of coconut milk in the refrigerator and allow to sit overnight.
Scoop thick coconut cream from the top of can, and discard liquid.
Using a hand mixer/or sand mixer, whip coconut cream until it is light and fluffy.
Add vanilla and lemon flavoring.
Add honey to taste, you can also add 4 teaspoons of powdered sugar if desired, which will make the frosting (and taste of the cookies in general) much sweeter.
Once frosting is whipped, spread onto cooled cookies and top with blueberries.