I've got a secret to tell you. These cookies contain no dairy, eggs, refined sugar, or bleached flour. I know, crazy, but they are still pretty delicious. I couldn't tell you when I last had plain white sugar in my kitchen. The stuff grosses me out and I'm a big fan of alternative and natural sugars such as coconut sugar. Which you'll find in this recipe. Costco carries things like coconut sugar and ground flax these days for prices that won't break the bank. If you have a gluten allergy, try something like brown rice flour instead of the whole wheat pastry flour.
Yield: 22 cookies Prep Time: 10 minutes Cook Time: 10 minutes
- 2 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ½ cup coconut oil
- ½ cup vegan margarine
- 1 cup coconut sugar
- 1 flax egg (1 tsp ground flax + 1 tbsp water)
- ½ teaspoon vanilla extract
- zest of one large lime, grated
- 3 tablespoons lime juice
- ½ cup unsweetened toasted coconut
- ½ cup coconut sugar for rolling cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread the coconut on the paper and bake for 5 minutes. Keep a close watch because coconut can burn in the blink of an eye.
- In a bowl, sift together flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the coconut oil, margarine, and coconut sugar until fluffy.
- Beat in flax mixture, vanilla extract, lime juice and lime zest.
- Gradually add in the dry ingredients and toasted coconut.
- Use a tablespoon to measure out the dough and roll into a ball. Toss each ball into a bowl of coconut sugar to coat. I recommend a max of 9 cookies per baking sheet. Press each ball to flatten slightly. Bake for 8 to 10 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Recipe adapted from here.