- Yields: 24 small cookies
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free
Ingredients
- 2 cups spelt flour
- 1/2 cup shredded, unsweetened coconut
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup coconut butter (see note)
- 1/2 cup unbleached, unrefined sugar
- 1/2 cup maple syrup
- 1 teaspoon lemon zest
Directions
Preheat the oven to 350° F. Whisk together flour, coconut, baking powder and salt in a large bowl; set aside.
Melt coconut butter in a small pan set over medium heat. Beat in sugar, maple syrup and lemon zest. Using a wire whisk or immersion blender, beat for 1 minute. Blend wet mixture into dry ingredients.
Form dough into small, flat rounds and place on an ungreased baking sheet. Bake until just browned on the bottom, about 10 minutes. Let cool for at least 5 minutes before removing from the sheet.
Special notes:
Coconut butter is a rich, dense, shelf-stable spread that you can find on our grocery shelves.
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