Gluten Free, Dairy Free, Soy Free
These bakery style cookies are thick, soft, and chewy. They are drizzled with a perfectly sweet and tart icing and bursting with delicious, tangy lime flavor! Plus, no required chill time makes this a quick and easy dough!
Why I Love This Recipe
Soft and Chewy Lime Cookies bake up puffy, with a chewy center and the perfect amount of sweetness. They are then topped with a sweet and tart lime icing for that tangy bite we associate with lime desserts!
Made with lime zest, juice, and a hint of lime extract, this recipe is packed with big lime flavor! The cookies themselves have a subtle lime flavor, as baking mutes the citrus components somewhat. However, the addition of pure lime juice in the icing drizzle really brings out the punchy, sweet flavor in this must try dessert!
Since the cookie dough doesn't need to be refrigerated, it is oven ready in only 10 minutes. Additionally, the cookies themselves are finished baking in under 15 minutes. The additional wait time is cooling so the icing doesn't melt.
These easy Soft And Chewy Lime Cookies are a family favorite! My 6 year old literally keeps count of them to make sure his daddy hasn't taken more than his share 🤣.
Cooking Tips
The dough is slightly sticky and will stick on your fingers and hands some. This is normal and there is no need to refrigerate. You should still be able to get them formed into dough balls and lightly patted down into thick disc shapes.
Make sure the cookies are completely cooled before trying to drizzle on icing otherwise it will be melty.
Additionally, you can either use a sandwich size storage bag with the corner snipped off or a small piping bag for the icing. Either works well.
Xanthan gum can be found in the allergy friendly section of the baking aisle in most grocery stores. It’s Whole30 and Paleo approved and helps to bind this gluten-free dough together. This allows the baked cookie hold it’s structure. Many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. So, I would advise you not skip this ingredient otherwise your cookies could turn out crumbly.
Storage directions
You can store these cookies for up to 2 weeks in an airtight container at room temperature.
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📖 Recipe
Soft And Chewy Lime Cookies {Gluten Free, Dairy Free}
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- measuring cups and spoons
- 1 electric mixer
- 1 wooden or silicon spoon
- 2 cookie sheets
- parchment paper
Ingredients
Dry Ingredients
- 1½ cups almond flour
- 1 cup + 2 tablespoon brown rice flour
- ½ cup cassava flour
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- pinch salt
Wet Ingredients
- ½ cup dairy free butter* softened
- ¾ cup maple sugar
- 2 whole eggs room temperature**
- zest of 2 limes
- 1½ teaspoon lime extract***
- ¼ cup pure lime juice about 2 limes
Icing
- ⅔ cup powdered sugar
- 1 tablespoon + 1 teaspoon lime juice
Instructions
- Pre-heat oven to 350℉. Cover 2 large cookie sheets with parchment paper.
- In a medium mixing bowl whisk together almond flour, brown rice flour, cassava flour, xanthan gum, baking soda, and salt until well combined.
- In large mixing bowl, add softened butter and maple sugar. Cream together on MED-LOW with a hand mixer.
- Add eggs one at a time and continue to mix on MED-LOW until fully incorporated.
- Add lime zest, lime extract, and pure lime juice. Mix on MED-LOW until fully combined. It will look a little juicy from the lime juice, that's ok.
- Add dry ingredients to wet ingredients and mix well with a silicone spatula or wooden spoon.
- Scoop 2 tablespoon of dough, roll into a ball and lightly pat flat. They'll be about 2½-3" wide. Place on the cookie sheet about an inch apart. Bake 12-14 minutes until puffed up and slightly golden on top.
- In a small bowl add powdered sugar and lime juice. Use a fork or whisk and mix until smooth. Place in a small pastry bag or small storage bag.
- Place large sheet of parchment paper on countertop. Set wire rack on top of parchment paper.
- When cool to touch, about 5 minutes, transfer cookies to a wire rack to finish cooling. This takes 20-25 minutes.
- When fully cooked, cut a small piece off the corner of the piping bag or storage bag. Drizzle over cookies. Eat right away or allow to sit and icing will firm up for easy storage.
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