Low Sodium Coconut Flour Lemon Cookies

Total time44 min

Prep time20 min

Cook time14 min

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Ingredients

16 servings

For the gelatin egg

1 tbsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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6 tbsp water

For the cookies

½ cup coconut flour, sifted
¼ cup arrowroot starch
½ tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup coconut oil, melted and cooled
¼ cup honey
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
½ tsp vanilla powder

Instructions

1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Make the gelatin egg: sprinkle the gelatin over the cold water in a small bowl and let it bloom for 2 minutes until the surface looks fully absorbed and matte. Pour in the boiling water and whisk vigorously for about 30 seconds until the mixture is completely smooth, slightly frothy, and no granules remain. Set aside to cool for 3–4 minutes — it should still be pourable but beginning to thicken slightly.

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