Soft And Chewy Lime Cookies {Gluten Free, Dairy Free}
These bakery style cookies are thick, soft, and bursting with sweet, tangy lime flavor!
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 white 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 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.
Notes
*It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of us who have nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both contain soy and/or legume products.
**For quick room temperature eggs: place eggs in a small bowl then cover with lukewarm water. Let sit for 1-2 minutes.
***This is the lime extract I use. Nutrition
Calories: 221kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 0.5mgSodium: 86mgPotassium: 71mgFiber: 2gSugar: 15gVitamin A: 3IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!