Coconut Lemon Drop Cookie Recipe
by Wendy Irene
On Saturdays, the grocery store is packed.That's the day I get the majority of my shopping done, and although I frequently question whether or not I should change my shopping day, I always come back to Saturdays.
Probably because on Saturdays, the kids can either stay home with Dad, or if everyone wants to come there is an extra set of hands, which is always a good thing when grocery shopping.
Last weekend, I overheard a young teenage girl say to her parents, “It’s like Black Friday for grocery shopping in here!” I couldn’t help but think how quickly the holidays will be upon us. Every year I have grand plans to get a lot of holiday shopping done ahead of time, but making it happen is a whole different thing.
Every now and then when I am shopping I like to pick out a new ingredient to try. It keeps things interesting. It may sound silly, but for me trying new ingredients is a fun way to spice up a pretty regular routine. This time I came across coconut flour. It was my first time seeing it, and before last week I didn’t even know coconut flour existed.
Opening the package of coconut flour I was immediately overcome with a lovely, sweet scent. The smell of the coconut alone is motivation to break out the mixing bowls and bake. I was tempted to leave a bowl of the flour out just so I could smell it every time I walked by the kitchen.
A week prior, I received a sample package of Sweet Leaf Sweet Drops to try out. I’ve been enjoying testing the different flavors in everything from chocolate in my coffee to vanilla crème and hazelnut in homemade granola bars. My first encounter with a stevia plant was in my brother-in-law’s garden two summers ago. Growing amongst the vegetables and herbs, I picked one leaf off the stevia plant and tasted it on my tongue. It was sweet and divine. My husband suggested that the Sweet Leaf lemon-drops would be a perfect match for the coconut flour, and I knew he was right.
When the weather turns cold outside I think of curling up by the fire with a mug of tea in hand. This time of year it is nice to have a few sweet treats around that are small and light to offer friends when they visit. The coconut lemon-drop cookies are just that. Little fluffy bites of deliciousness that are sure to leave a smile on your face.
I hope you enjoy!
Coconut Lemon Drop Cookie Recipe
- 7 Tbsp. Earth Balance, softened
- 1 Tbsp. Extra Virgin Olive Oil
- 1 cup sugar
- 1/3 cup vanilla soy milk
- 12 drops Lemon-Drop Sweet Leaf Sweet Drops
- ½ cup coconut flour
- 2/3 cup all-purpose flour
- ½ tsp. baking powder
- ½ tsp. Baking soda
- ¼ tsp. salt
Preheat oven to 350F
In a medium bowl, add coconut flour, all-purpose flour, baking powder, baking soda, and salt. Sift dry ingredients by gently whisking.
In a large mixing bowl, beat the earth balance, olive oil and sugar together until light and fluffy, about 2 minutes. Add the soy milk and lemon-drops and beat until combined.
Add the dry ingredients to the large mixing bowl and mix until just combined.
Using a rounded tablespoon amount, roll the dough into balls and place about 2 inches apart on a cookie sheet.
Bake for approximately 10 minutes.
Yields: 22 - 24 cookies
To print, email, or text recipe, click here.
With love & gratitude,
Disclosure: I received a free sample of Sweet Leaf Sweet Drops.
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