Is it cookie time again already? Well, when isn’t it?
I have a weakness for lemony desserts and lately I’ve been spending a little time indulging in the sweeter side of life. As the cooler weather sets in, traipsing through London’s streets in search of the next great party has taken a backseat to warm, intimate coffees and good conversation with friends. And how could you possibly have coffee without a little something to go on the side?
On days that start with frosty mornings and slip into rainy evenings, I like to sit on my couch with a really good book, a cup of coffee and a biscuit. The smell of lemon cookies wafts through my place, filling the air with something not unlike happiness.
These lemon cookies are a variation on the chocolate chip cookies I did earlier. I urge you all to bake a batch, keep warm and embrace cheerfulness. The festive season is peeking around the corner – can you feel it?
Gluten-free lemon cookies
1¼ cups almond meal
½ cup desiccated coconut
½ tsp baking powder
¼ tsp salt
1/3 cup caster sugar
3 tbsp coconut oil, melted
½ tsp vanilla extract
Zest and juice of a lemon
Mix together the almond meal, coconut, baking powder, salt and sugar. Zest the lemon and mix well, making sure there are no clumps.
In a separate bowl, whisk the egg until fluffy and doubled in volume, then whisk in the coconut oil, vanilla extract and lemon juice.
Add to the dry ingredients and mix until combined.
Place in the fridge and chill for at least 30 minutes.
Preheat the oven to 200C. Remove the dough from the fridge and shape into flat 7cm discs. These will relax a little more than the chocolate chip cookies, so leave some room in between.
Bake for 7-10 minutes or until edges are brown. Remove and allow to cool on the tray.
These cookies should be eaten within two days. Not because they go bad or anything, but even in an airtight container they start to go soft, sticky and chewy.