Lemon Coconut Chews

Yield: Makes 24 small cookies

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

This recipe has a light touch of sweetness for dessert or with your afternoon tea. For more information on unrefined sweeteners refer to our natural sweeteners brochure.

Ingredients

Preparation

Preheat the oven to 350° F. Whisk together flour, coconut, baking powder and salt in a large bowl and set aside.

Melt the coconut butter in a small pan set over medium heat, then beat in sugar, maple syrup and lemon zest. Using a wire whisk or immersion blender, beat for 1 minute. Blend the wet mixture into the dry ingredients.

Form the dough into small, flat rounds and place on ungreased baking sheet. Bake until just browned on the bottom, about 10 minutes. Let cool for at least 5 minutes before removing from sheet.

Notes

Coconut butter is a rich, dense, shelf-stable spread that you can find on our grocery shelves.

Recipe by Mary Martha Shaw, former PCC Cooks instructor

Source: Sound Consumer February 2009

More about: alternative sweeteners, coconut, cookies, lemons, maple syrup, spelt

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