Heathy(er) Zesty Lemon Shortbread Cookies

Emi decided to make cookies for our guests tomorrow, so this is what we came up with.  I’m very happy with the texture!  They’re a little crumbly, but not dry.  The zingy frosting really makes the flavors pop!  Here’s the recipe:

For the Cookies (makes about 3 dozen):

2 Cups Almond Flour (use blanched if you want them to be white…I used the darker kind, because I like to keep the fiber from the skins in there)

2 Cups GF All Purpose Flour (one that includes xanthan gum)

1/4 Cup Coconut Flour

1 Tsp Sea Salt

1 Tsp Baking Soda

1 Cup Xylitol or Coconut Sugar (or half a cup of each)

2 Eggs

3/4 Cup Coconut Oil

1 Tsp Vanilla

Zest from 1 Lemon

1/4 Cup Lemon Juice

For the Frosting:

1/2 Cup Coconut Oil

1/2 Cup Raw Honey (I use the kind that is very thick)

Zest of 1 Lemon

1/4 Cup Lemon Juice

1 Tbsp Coconut Flour (use more if your honey is more like a liquid than a solid)

Preheat the oven to 375 degrees.  For the cookies, mix together the dry ingredients and the wet ingredients separately.  Make sure to melt your coconut oil if you are adding it to cold eggs.  Otherwise you’ll end up with chunks of coconut oil.  Combine the wet and dry ingredients and stir until they are well incorporated.  Scoop cookie dough onto a parchment lined baking sheet (about 2 tablespoons per cookie) and bake for 13-16 minutes.  Make sure to keep an eye on them, so you don’t burn them.  You’ll know they’re done when there are some cracks on the top and darker brown around the bottom.

For the frosting, combine all of the ingredients and melt in the microwave for about 20 seconds.  Whisk them together until they’re smooth.  Place it in the refrigerator until it sets back up.  Whisk it periodically to make sure the ingredients do not separate.  Once the frosting is set spread a little on each cookie and enjoy!