Lime Shortbread Cookies (vegan, gluten-free)
These healthier lime shortbread cookies are so yummy and perfect for the holidays. They are crispy on the edges, buttery, and melt in your mouth delicious. It only takes a few simple ingredients and comes together in one bowl. The lime gives it a refreshing flavor too!
I love using almond flour for shortbread cookies because it gives the cookies a buttery taste without all the butter. It’s naturally high in good for your fats, protein, and fiber. The taste and texture is amazing and probably one of my favorite flours to make cookies with.
The lime adds the perfect brightness and tang to these cookies. I love the green from the lime zest and it gives it a festive look. I used a christmas tree cookie cutter, but you can use whatever you have on hand. Since the dough is a little more fragile, I wouldn’t make these too thin. If you are having trouble with the dough, you can refrigerate it for 30 minutes before rolling it out.
If you make these lime shortbread cookies, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Lime Shortbread Cookies (vegan, gluten-free)
Ingredients
- 1 1/2 cup almond flour, packed
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 3 Tbsp coconut oil, melted
- 3 Tbsp pure maple syrup
- zest of 1 lime
- 1 Tbsp lime juice
- 1/2 tsp vanilla extract
lime icing glaze
- 1 cup powdered sugar
- 1 Tbsp lime juice
- zest of 1 lime
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, add the almond flour, baking soda, and salt. Mix with a spatula until well combined.
- Then add the coconut oil, maple syrup, lime zest, lime juice, and vanilla extract. Mix until well combined and a thick batter forms.
- Transfer dough onto a piece of parchment paper. Use your hands or the back of the spatula to flatten dough until it is about 1/4 inch thick. Use a cookie cutter and cut out cookies. Place on the lined baking sheet. Gather scraps of dough and repeat the process until you used up all your dough. I got about 9 cookies. *If dough is too hard to work with, you can place it in the fridge for 30 minutes to firm up.
- Bake for 12-15 minutes or until golden brown. Let it cool completely before icing them.
- When ready to ice the cookies, combine all the ingredients for the lime icing in a bowl. Mix with a spoon until well combined, thick, and smooth. You can either dip the cookies in the icing or spoon the glaze onto the cookies, smoothing it out to the edges (I prefer spooning the glaze on top).
- Let the glaze set for 15-20 minutes. Enjoy! Best eaten day of. Store leftover cookies in an airtight container on the counter. They will soften a little once they are stored in a container.
