Key Lime Cookies

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These Key Lime Cookies 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/key-lime-cookies/ or scan the QR code here ➡️

Prep Time8

Cook Time12

Cooling10

Total Time30

Servings: cookies

Calories: 213.7kcal

Author: Carine Claudepierre

Ingredients

2 cups Almond Flour (note 1)
3 tablespoons Maple Syrup (note 2)
2 tablespoons Melted Coconut Oil (note 3)
¼ cup Lime Juice from 2 key limes
2 teaspoons Lime Zest from the lime, optional (note 4)
½ teaspoon Almond Extract

Lime Glaze

½ cup Powdered Coconut Sugar
1 tablespoon Lime Juice
¼ teaspoon Vanilla Extract

US Customary - Metric

Instructions

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

Note 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.

Note 2: Any liquid sweetener works like agave syrup or coconut nectar.

Note 3: Light olive oil works too, or melted plant-based butter or butter if you use dairy in your kitchen.

Note 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.

Note 5: Optional, but absolutely delicious for an almond flavor.

Note 6: To decrease the sugar and calories, use powdered allulose.

Storage: Store the cookies in the fridge for up to 4 days in Ziploc bags.

Nutrition