Red Meat Allergy Friendly Coconut Flour Lemon Cookies
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Learn more →Ingredients
16 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 6 tbsp water
For the cookies
- ½ cup coconut flour, sifted
- ¼ cup arrowroot starch
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 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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