Chewy Lemon Coconut Cookies

By klgettins

Ingredients

• Cookies:
• 1 heaping Tbsp ground flaxseeds (whole flaxseeds will not do)
• 3 Tbsp water
• 1/2 C solidified coconut oil (aka coconut butter)
• 3/4 C raw cane sugar
• 1 Tbsp of lemon zest (don’t skimp on this, it makes them sing)
• 3 Tbsp of freshly squeezed lemon juice
• 1/2 C plus 3 Tbsp all-purpose flour
• 1/2 C whole wheat pastry flour
• 1 C shredded, unsweetened coconut
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• Icing:
• 2 C confectioner’s sugar, sifted
• 3 Tbsp freshly squeezed lemon juice
• 1 Tbsp water
• 1 tsp lemon zest

Details

Servings 1
Adapted from exploitsofaveganwannabe.com

Preparation

Step 1

For the cookies:
In an upright blender, combine the flaxseed powder and water and blend until creamy. Pour the mixture into a large bowl and add the solidified coconut oil, sugar, lemon zest and lemon juice. Beat with a spoon until well blended and set aside.

In a medium size bowl, whisk together the flours, 1/2 C of the coconut , the baking soda and salt.

Combine the dry mixture with the wet mixture and stir just until well combined and smooth in texture.

Preheat oven to 350 degrees. Drop the dough by tablespoons, about 2 inches apart, onto two parchment-lined cookie sheets. Bake until the edges are starting to turn golden, 10-12 minutes, rotating the sheets halfway through the baking time. Let cool for 2 minutes on the sheets, then transfer the cookies to a wire rack to let cool completely.

For the icing:
In a medium sized bowl, stir together the sugar, lemon juice, water and lemon zest until smooth.