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https://www.bulletproof.com/recipes/keto-recipes/coconut-and-lemon-sugar-cookies/ article-59845 Coconut and Lemon Sugar Cookies https://www.bulletproof.com/wp-content/uploads/2020/12/Lemon_Drizzle_Cake_Blog_Header_Lrg-min-300x160.jpg 1 USD InStock Keto Recipes Brain Octane Oil NUT04-00009 NUT04-00013 NUT04-00014 NUT04-90004 NUT04-00030 KIT12-00006 KIT12-00019 KIT12-00048 KIT12-000086 Cookies Grass Fed Ghee article
Home / Recipes / Keto Recipes
|June 5, 2021

Coconut and Lemon Sugar Cookies

By Jordan Pie

Coconut and Lemon Sugar Cookies

By adding both coconut flour and lemon juice to these keto sugar cookies, you get so much great flavor in an already tasty cookie. And as a bonus, these keto Coconut and Lemon Sugar Cookies are free from gluten, sugar and grains. Enjoy these cookies with tea or a creamy cup of Bulletproof Coffee for a sweet treat—and save the MCT oil royal icing recipe for your future baking projects!

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Coconut and Lemon Sugar Cookies

https://www.bulletproof.com/recipes/keto-recipes/coconut-and-lemon-sugar-cookies/

Start to Finish: 3 hours 30 minutes

Ingredients:

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 2 Tbsp. Bulletproof Grass-Fed Ghee or butter, softened
  • 1 egg
  • 1/3 cup granulated sweetener of your choice
  • 1/2 tsp baking soda
  • 1  squeeze of lemon juice
  • 1 tsp. vanilla extract (substitute with half as much vanilla powder)
  • Pinch of salt

MCT Oil Royal Icing

  • 2 Tbsp. Bulletproof Brain Octane C8 MCT Oil
  • 1-1.5 Tbsp. powdered sweetener of choice
  • 1/4 tsp. vanilla powder (substitute with twice as much vanilla extract)
  • 1 Tbsp coconut butter (unmelted)
  • 1 lemon, juiced
  • Lemon zest for garnish

Instructions:

  1. Mix all of the cookie ingredients together until evenly combined. Roll the dough into a ball.
  2. Cover the dough with plastic wrap and place into the fridge for 2-3 hours.
  3. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
  4. Slice the dough in half and roll one of the halves out evenly in between two pieces of parchment paper with a rolling pin. Roll into 1/4 inch thickness (or roughly 1/8 inch for thinner cookies).
  5. Cut into shapes with cutters of your choice, or use a round drinking glass if you don’t have any cookie cutters. Place cut cookies on the lined baking sheets, about 1 inch apart, then place in the freezer again for 10 minutes (to prevent spreading). Repeat this process until you’ve used up all of the cookie dough scraps. You should make approximately 26 cookies with this amount of dough.
  6. Bake cookies, one sheet at a time, on the middle rack for 10-12 minutes, or until edges are light golden brown.
  7. Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes, or until they harden. If you’ve made slightly thicker cookies, the base of the cookies may still be a little blonde, so carefully turn them over and place them back into the oven to finish cooking the base until they’re a light golden brown. This should take about 5 minutes, but keep an eye on them.
  8. Once the cookies are ready, remove them from the oven and allow the cookies to cool on the baking sheet for about 15 minutes before transferring to a wire rack.
  9. While they’re cooling, you can make the icing. In a small saucepan, add all of the icing ingredients and melt on a low heat. Mix until evenly combined and smooth. Taste and adjust the lemon juice or sweetener as desired.
  10. When the cookies are completely cooled, drizzle the icing over the top of the cookies evenly and sprinkle with lemon zest. Enjoy!

Makes: 26 cookies

Nutritional Information (per cookie):

  • Calories: 96
  • Protein: 1.7g
  • Carbs: 5.1g
  • Fiber: 1.1g
  • Sugar: 0.4g
  • Fat: 6.5g
  • Saturated Fat: 2.6g
  • Cholesterol: 3mg
  • Salt: 33mg
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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

About Jordan Pie

Jordan Pie is a New Zealand-based Holisitic Nutritionist, GAPS Practitioner, health and wellness blogger (over at LifeofPie.com), and cookbook author. Pie studied nutrition and became a GAPS Practitioner after struggling with her own gut health, she now works with clients offering one-on-one nutrition consultations so they too can nurture and nourish their bodies to the state of wellness and balance that everyone deserves. Most days (well, every day), you’ll find her in her kitchen whipping up something nourishing and delicious to share with her boyfriend.

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Brain Octane OilCookiesGrass Fed Ghee

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