Deze Key Lime-koekjes are soft, melt-in-your-mouth lime cookies that are gluten-free, dairy-free, and egg-free but still come with over 5 grams of protein and 3 grams of fiber.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Key Lime-koekjes
Deze Key Lime-koekjes are soft, melt-in-your-mouth lime cookies that are gluten-free, dairy-free, and egg-free but still come with over 5 grams of protein and 3 grams of fiber.
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porties: 9 cookies
Calorieën: 213.7 kcal
Ingrediënten
- 2 cups Amandelmeel - (notitie 1)
- 3 eetlepels Ahornsiroop - (notitie 2)
- 2 eetlepels Gesmolten kokosolie - (notitie 3)
- ¼ cup Limoensap - from 2 key limes
- 2 theelepels Limoen Zest - from the lime, optional (note 4)
- ½ theelepel Amandelextract
Lime Glaze
- ½ cup Poedersuiker van kokos
- 1 eetlepel Limoensap
- ¼ theelepel Vanille-extract
Instructies
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- In a mixing bowl, stir almond flour, maple syrup, coconut oil, freshly squeezed lime juice, almond extract, and lime zest, if used.
- Stir the ingredients with a rubber spatula. When it starts to look dry, squeeze with your hands to form a cookie dough ball. If too dry, add a little extra lime juice to bring it together into a soft dough that can easily be rolled into balls. If too wet, add more almond flour.
- Divide into 9 portions, lightly oil your hands and roll each piece of dough into a ball.
- Place each cookie dough ball an inch apart on the prepared baking sheet and press the top with the back of a spoon or your fingers.
- Bake the cookies for 12-14 minutes at 350°F (180°C) until slightly golden brown on their sides.
- Let the cookies cool down on the sheet for 5 minutes, then transfer them to a cooling rack to completely cool before glazing. You must glaze the cookies for extra sweetness and extra lime flavors. The cookies alone are not very sweet.
- To make the glazing, in a mixing bowl, stir the powdered sugar, lime juice, and vanilla extract until thick and smooth. If too thin, add a bit more powdered sugar to thicken.
- Drizzle on top of the cooled cookies. Add lime zest to decorate or boost the lime flavors.
Notes
Notes 1: You can also use cashew flour. Or sesame flour if you have a nut allergy. I don’t recommend oat flour or all-purpose flour for this recipe, the cookies would be too dense and hard. Almond meal works too, but the cookies will be darker, and the texture a bit grainy. Your best choice is ultra-fine blanched almond flour.
Notes 2: Any liquid sweetener works like agave syrup or coconut nectar.
Opmerking 3: Light olive oil works too, or melted plant-based butter or butter if you use dairy in your kitchen.
Notes 4: Lime zest is not to everyone’s taste; it’s tangy. I love it because it enhances the lime taste in the cookies, but you can skip it if it’s not to your taste.
Notes 5: Optional, but absolutely delicious for an almond flavor.
Notes 6: To decrease the sugar and calories, use powdered allulose.
Opslag: Store the cookies in the fridge for up to 4 days in Ziploc bags.
Voedingsbegeleiding
Portie: 1koekje | Calorieën: 213.7kcal | Koolhydraten: 17.2g | Eiwit: 5.3g | Vet: 15.4g | Verzadigd vet: 3.4g | Meervoudig onverzadigd vet: 0.1g | Enkelvoudig onverzadigd vet: 0.2g | Natrium: 0.9mg | Kalium: 25.9mg | Vezels: 2.7g | Suiker: 11.6g | Vitamine A: 4.4IU | Vitamine C: 2.6mg | Calcium: 61mg | Ijzer: 1mg | Magnesium: 2.1mg | Fosfor: 1.3mg | zink: 0.1mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
Voor dit recept heb je maar 5 simpele ingrediënten nodig. Hier lees je hoe je ze kunt kiezen en vervangen.
- Amandelmeel – This forms the base of your cookies, giving them a tender, melt-in-your-mouth texture. You can also use cashew flour, or for a nut allergy-friendly option, sesame flour works well. Ultra-fine blanched almond flour is your best choice for the ideal texture.
- Ahornsiroop – This provides sweetness and helps bind the cookie dough. Other liquid sweeteners like agave syrup or coconut nectar are also fine to use here.
- Gesmolten kokosolie – This ingredient adds moisture and richness to the cookies. Light olive oil or melted plant-based butter are also good options if you prefer.
- Limoensap – This is key for the signature tart and refreshing flavor of these cookies. Make sure to use freshly squeezed key lime juice for the best taste.
- Limoen Zest – This boosts the lime flavor in the cookies. It is optional, so you can skip it if you prefer a milder lime taste.
- Amandelextract – This enhances the overall flavor of the cookies, adding a subtle, nutty note that complements the lime. This is an optional ingredient, but it brings a delicious almond flavor.
And if you want to make the glazing:
- Poedersuiker van kokos – This is the base for your sweet glaze, creating a smooth, drippy consistency. To reduce sugar and calories, you can also use powdered allulose.
- Limoensap – This provides the tartness and liquid needed to create the glaze, adding another layer of lime flavor.
- Vanille-extract – This adds a touch of warmth and depth to the glaze’s flavor.
How to Make Key Lime Cookies
These cookies are super simple to whip up. Here’s how in a few pictures.
Combine the dry ingredients and pour the liquid ones.
Stir the batter until if form a sticky texture.
Form dough balls, place them on a baking sheet, and flatten them.
Bake the cookies for 12-14 minutes at 350°F (180°C)
Carine's baktips
Let me share a few more tips for a perfect key lime cookies.
- Frisse druk – Always use freshly squeezed lime juice for the best flavor and to include some of the pulp. Just be sure to watch out for and discard any lime seeds before adding the juice to your dough.
- Don’t Skip Glaze – These cookies are designed to be less sweet on their own, so the glaze is essential for adding that perfect balance of sweetness and extra lime flavor.
- Citrus Swap – Get creative! You can easily swap key lime juice for lemon juice or orange juice to make a variety of different citrus cookie flavors.
- Deegconsistentie – The cookie dough should be soft enough to roll into balls. If it feels too dry, add a tiny bit more lime juice. If it’s too wet, a small amount of extra almond flour will help bring it together.
- Zelfs bakken – Pressing the cookie dough balls slightly with the back of a spoon or your fingers before baking helps them bake more evenly and gives them a classic cookie shape.
Can I use monk fruit sweetener rather than a liquid one? Thanks!
It will change the texture, since the maple syrup is a firming agent in the recipe.
These have a wonderfully bold lime flavor, and the touch of sweetness in the drizzled icing tops it off nicely. My husband and I both really enjoyed these. Thank you for another fantastic recipe!
Dank je!
yum, looks delicious
Ik zie uw feedback hierover met belangstelling tegemoet!
Absolutely delicious…..mine dont look as neat as yours but taste incredible. Thank you
Dank je!
looks amazing want to try
Super recipe !
So easy and quickly prepared.
My glazing was not good, I have no powdered coconut sugar ♀️
Dit werkte precies zoals geschreven, bedankt!
Dank je!
Mijn familie vond dit geweldig!
Dank je!