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I love lemon, and these are bursting with it!
Active Work Time: 10 minutes
Time to Taste: 30 minutes
Servings: 36 cookies
No: dairy, gluten, nuts, soy
ingredients
- 2 1/2 cups reduced fat shredded coconut (unsweetened)
- 1 cup millet flour
- 2 t. baking powder
- 1 t. guar gum
- 1/4 cup poppy seeds
- 2 1/2 t. stevia
- 1/2 cup coconut oil (unrefined)
- 3/4 cup honey or maple syrup
- 4 eggs
- zest of 2 lemons
- juice of 2 lemons
- pinch sea salt
how to make them
- Preheat oven to 325° F, and prepare cookie sheets with parchment paper lining (unbleached parchment paper is best).
- Mix all the dry ingredients together in a bowl.
- In a food processor fitted with an S-blade, add all the wet ingredients, including the lemon peel. Pulse until blended thoroughly, scraping down the sides at least once.
- Add wet ingredients to the bowl of dry ingredients, and mix.
- When blended, plop by spoons onto a cookie sheet and bake for about 20 minutes.
helping hands
This is a "forgiving" recipe, so it may be the perfect one for "littles" to try measuring. I do NOT recommend letting kids try their hand at zesting, especially with a microplane, as they are very sharp!
notes
- Don't be afraid of the fat in coconut. It is a medium chain fatty acid, which, to your liver, makes a BIG difference!
- Adding lemon peel adds extra antioxidant power.
- OK, so maybe you've never made cookies with these "odd" ingredients....Never fear the unfamiliar ingredient, you may just find a new taste you LOVE!
- The kind of shredded coconut I use is very finely shredded - it almost looks like white flour.
- One reader added chia seeds, which add a lot of omega-3, to the recipe with great success...thanks for the idea!
This is a Smart Foods Healthy Kids recipe. Get more yummy, healthy, kid-friendly ideas at www.smartfoodshealthykids.com.
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