Frosted Coconut-Lemon Meltaway Cookies (adapted from here)
- 1 1/2 cups almond meal or almond flour*
- 1 cup dried unsweetened coconut, ground
- 1/3 cup coconut flour, sifted
- 1/4 tsp salt
1. Mix dry ingredients above in a large bowl, or mix and put in processor/VitaMix and set aside.
*Make your own almond meal by grinding almonds into a fine meal using a VitaMix or other tool.
- 4 T maple syrup
- 2 T honey
- 1 large lemon, zested (Tip: zest your lemon before you juice it)
- 4 T fresh lemon juice – (1 large lemon juiced)
- 2 tsp vanilla
2. Mix wet ingredients. Slowly stream into dry ingredients, based on your processing method, and process.
- 1/3 cup melted coconut oil
3. Slowly stream coconut oil into the mixture and it will quickly thicken. Then, if you place the dough in the fridge for a few minutes it will be easier to make your cookies.
4a. One way to make your cookies; Using a tablespoon, scoop balls of dough and roll between your palms and flatten, or drop onto your baking sheet or dehydrator tray. This recipe yields 28-30 tablespoon-sized cookies.
4b. Another way, a bit more time-consuming but beautiful results; Spread about 1/2 of the dough onto a sheet of parchment paper. Lay another sheet of parchment on top of the dough and using either a rolling-pin (or full water bottle), roll the dough until it’s about 1/4″ thick. Using a shot glass, cut out cookies. I cleaned mine often in hot water, or the cookies stuck, but oiling the rim with coconut oil would probably suffice as well. Place cookies on dehydrator tray or cookie sheet. This yields about 40 cookies.
Finally, to create the “meltaway” effect:
- Warm them in either your dehydrator or oven (oven set at its lowest heat, leaving the door cracked open). I put them in my oven at 170° for 15 minutes.
- If using a dehydrator, start with 30 minutes and work from there.
- Your finished cookie will be dry on the outside and melt-in-your-mouth moist on the inside.
- Place your cookies in the fridge after they’ve cooled down, letting them chill and set before you frost and eat them.
- If you opt not to heat/dry your cookies the texture will be soft and moist. Simply place your cookies to set/chill in the fridge for about an hour.
Coconut Lemon-Lime Frosting
- 1/4 cup coconut oil
- 1/4 cup coconut butter
- 1 T honey
- 1/2 lime, zested and juiced
- Fill a small saucepan halfway with water and place on medium-low heat.
- Using a 1-cup pyrex, place coconut oil, coconut butter and honey in the pyrex and set inside saucepan.
- Once they’ve melted add the lime juice and zest.
- Place in the fridge for 5-10 minutes.
- Frost your cookies using a spoon to drizzle. Not much is needed. Dust with ground lavender if you want a true culinary masterpiece. Even Jon prefers them with lavender.
The original blogger has fantastic step-by-step photos. Which is exactly why I had to make them ASAP. Around 65 calories, 5 carbs and 3.5 grams of sugar per cookie is pretty sweet. And man oh man are these some deliciously sweet cookies. Some of my favorite foods were boxed lemon bars and lemon Girl Scout Cookies. Jon too, reminisced about lemon cookies at Christmastime. Keeping these cookies in fridge is probably the best or the icing will melt.
My grandma had passed on to me her famous banana bread recipe (aren’t all Grandmas’ recipes famous?), and I have not made it in such a long time. I don’t use any cooking flours so finding this flour-free cookie was great! I went home with the intent of making the original coconut banana cookie and realized I was out of coconut. Remembering a former substitute of coconut and oats I figured it was fail-proof. Totally.
Kids (and my husband) LOVE these cookies. They are absolutely delicious and they travel so well! 4 ingredients never tasted so good!
Banana Bread Cookies (adapted from here)
- 8 medjool dates, pitted and chopped
- water to cover dates
- 1 medium banana
- 1 cup oats, ground 1-2 seconds (not too fine!)
- 1/2 tsp cinnamon
- Optional: maple sugar granules and nutmeg
- Place the chopped dates in a bowl and fill with enough water to cover the dates. Soak for 25 minutes.
- In a bowl mix banana, oats and cinnamon.
- Drain the dates, then process dates and banana mixture in a blender or food processor. Small date chunks are delicious! In fact, if you can try to mince your dates, mixing with a fork would absolutely work.
- Drop 1 tablespoon of ‘dough’ onto teflex or parchment sheets on your dehydrator trays. You should get 24 cookies.
- Dehydrate until soft and chewy. I dehydrated at 140° (default setting) for 3 hours. I also sprinkled a bit of maple sugar on them. The added sweetness was totally unnecessary but it adds a buttery flavor that’s a nice treat.
Each cookie contains 40 calories, 11 carbs and 6 grams of sugar. Pretty great considering what a slice of traditional banana bread consists of. Sure it’s not a fairly exact comparison, but I really enjoy the portable, healthy, mess-free version. Plus it takes me about 15 minutes of prep. These will become a staple in my house now. What could be a more perfect distance bike ride snack? Great sugars with the dates and banana, some potassium and carbs, and not too much fiber. Sprinkle some salt in the dough and I think we’ve got a winner!