Lime Shortbread Cookies (vegan, gluten-free)
These lime shortbread cookies are crisp, buttery, and melt in your mouth delicious. They are made from wholesome ingredients and in one bowl!
Print Recipe
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.
Servings: 9 cookies