Key Lime Cookies Recipe
Introduction
These Key Lime Cookies offer a delightful blend of tangy lime and rich almond flavors in a soft, tender treat. Perfect for a refreshing twist on classic cookies, they are subtly sweetened and topped with a zesty glaze that highlights the bright citrus notes.
Ingredients
- 2 cups Almond Flour
- 3 tablespoons Maple Syrup
- 2 tablespoons Melted Coconut Oil
- 1/4 cup Lime Juice (from 2 key limes)
- 2 teaspoons Lime Zest (optional)
- 1/2 teaspoon Almond Extract
- 1/2 cup Powdered Coconut Sugar
- 1 tablespoon Lime Juice (for glaze)
- 1/4 teaspoon Vanilla Extract (for glaze)
Instructions
- Step 1: Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- Step 2: In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, lime juice, almond extract, and lime zest if using.
- Step 3: Stir the mixture with a rubber spatula until it begins to come together. Use your hands to form a soft dough ball, adding extra lime juice if too dry or more almond flour if too wet.
- Step 4: Divide the dough into 9 portions. Lightly oil your hands and roll each portion into a ball.
- Step 5: Place the dough balls on the prepared baking sheet about an inch apart, then flatten each ball gently with the back of a spoon or your fingers.
- Step 6: Bake for 12-14 minutes until the edges turn slightly golden brown.
- Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Step 8: To make the glaze, stir powdered coconut sugar, lime juice, and vanilla extract in a bowl until smooth and thick. Add more sugar if needed.
- Step 9: Drizzle the glaze over the cooled cookies. Garnish with extra lime zest if desired for added flavor and decoration.
Tips & Variations
- Use key limes for the most authentic flavor, but regular limes work well in a pinch.
- If you don’t have powdered coconut sugar, you can make your own by blending granulated coconut sugar to a fine powder.
- For a nut-free version, substitute almond flour with oat flour, though the texture may vary slightly.
- Adjust the sweetness of the glaze to your taste by adding more or less powdered sugar.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in the microwave or let them come to room temperature before serving. The glaze may soften over time but will still add a lovely flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice can be used if key limes are unavailable. The flavor will still be delicious but slightly less tart and distinctive.
Are these cookies gluten-free?
Yes, these cookies are naturally gluten-free since they are made with almond flour and do not contain any wheat-based ingredients.
PrintKey Lime Cookies Recipe
These Key Lime Cookies are a delightful gluten-free treat that combines the tangy brightness of key lime with the nutty flavor of almond flour. Soft, tender, and lightly sweetened with maple syrup, they are finished with a zesty lime glaze that enhances their refreshing citrus notes. Perfect for a light dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 9 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Dough
- 2 cups Almond Flour
- 3 tablespoons Maple Syrup
- 2 tablespoons Melted Coconut Oil
- 1/4 cup Lime Juice (from 2 key limes)
- 2 teaspoons Lime Zest (optional)
- 1/2 teaspoon Almond Extract
Glaze
- 1/2 cup Powdered Coconut Sugar
- 1 tablespoon Lime Juice
- 1/4 teaspoon Vanilla Extract
Instructions
- Preheat oven: Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper to prepare for baking.
- Mix dough ingredients: In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, freshly squeezed lime juice, almond extract, and lime zest if using. Stir well with a rubber spatula until the mixture starts to come together.
- Form dough ball: When the mixture looks dry, use your hands to squeeze and form a cookie dough ball. If the dough is too dry, add a little more lime juice to soften it; if too wet, add more almond flour until the dough is soft and can be rolled into balls easily.
- Scoop and shape cookies: Divide the dough evenly into 9 portions. Lightly oil your hands and roll each portion into a ball. Place the dough balls about 1 inch apart on the prepared baking sheet. Press down each ball gently with the back of a spoon or your fingers to flatten slightly.
- Bake: Bake the cookies for 12-14 minutes at 350°F (180°C), or until the edges are just starting to turn golden brown.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare glaze: In a small mixing bowl, whisk together powdered coconut sugar, lime juice, and vanilla extract until the glaze is thick and smooth. If it is too thin, add more powdered sugar to thicken it.
- Glaze cookies: Drizzle the glaze over the cooled cookies evenly. Optionally, sprinkle extra lime zest on top to enhance the citrus flavor and decoration.
Notes
- Use fresh key limes for the most authentic and bright lime flavor, but regular limes can be substituted if necessary.
- If the dough feels crumbly or doesn’t stick together, add lime juice gradually to avoid over-moistening.
- Lightly oiling your hands prevents the dough from sticking when rolling into balls.
- Glazing is essential for adding sweetness; the cookies alone are mildly sweet.
- Almond flour makes these cookies naturally gluten-free.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: key lime cookies, gluten-free cookies, almond flour cookies, citrus dessert, lime glaze cookies, healthy cookies, low sugar cookies
