Lemon and coconut scented butterless cookies

Today’s recipe is a real delicacy. You will be amazed by these butter-free cookies, their goodness and their fragrance. The astonishment will be even greater when you discover that in addition to being without butter, they are also without eggs. The dough, similar to that of shortcrust pastry without butter, is flavored with lemon juice and zest and enriched by the coconut flour. These butter-free cookies are great for a snack, breakfast, or dipped in five o’clock tea. They will literally be snapped up and you will have a lot of fun preparing them, even with the little ones, because they are simple and fast. Few ingredients, without butter and without eggs: what more do you want?

Ingredients for 7 people

00 flour: 200 gr
lemon juice: 60 ml
corn flour: 20 gr
lemon zest: 1
coconut flour: 30 gr
sugar: 80 gr
seed oil: 70 gr
baking powder: 1 tsp

Preparation: 15 minutes
Cooking: 12 minutes
Total: 27 minutes
Calories: 380 for 100 gr

Preparation

First, dissolve the sugar in the lemon juice. Also add the zest.

Now add the oil and create an emulsion.

Now pour in the 00 flour, the corn and coconut flour and the baking powder. First mix with a spoon, then transfer to a work surface and knead quickly.

Give it the shape of a loaf, wrap it in cling film and let it rest for an hour in the refrigerator or half an hour in the freezer.

After the resting time, take small pieces of dough about the size of almonds.

Give it a rounded shape and pass it in icing sugar.

Place them on a baking sheet lined with parchment paper and bake at 180 ° C for 12-15 minutes. When you take them out of the oven they will still be soft: it is normal, do not extend cooking beyond 15 minutes or they will dry out too much.