I based this Lemon Basil Cookies recipe (and photo) on one from Bon Appetit for Lemon-Lime Basil Shortbread Cookies. As you might expect, these are gluten-free, grain-free, sugar-free, dairy-free cookies. I used the same flavor profile as the Bon Appetit recipe, though decided not to make mine a shortbread cookie.
I’ve used coconut butter as the fat in this cookie recipe, which I learned to do from Jessica at one of my all time favorite blogs, inphyusion.com. Make sure to check out her site as she has quite a few incredible raw, plant-based recipes.
Lemon Basil Cookies
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup coconut butter
- ¼ cup honey
- 1 tablespoon chopped fresh basil
- 1 teaspoon lemon zest
Instructions
- Combine almond flour, salt, and baking soda in a food processor
- Pulse in coconut butter, honey, basil, and lemon zest
- Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
- Press balls of dough down to flatten
- Bake at 350°F for 6-10 minutes
- Cool for 2 hours
- Serve
If you would like to make a super duper fuss over your cookies (as I did for the photo above), trim their edges with a [cookie cutter 2 inch]. Normally, if not photographing the cookies, I would not undertake this step. It’s way too fussy for me.
I may be posting a bit less frequently during the next couple of weeks as we are moving and I am in the process of packing my entire house (and therefore my kitchen) into boxes. Last night the boys were busy packing up their own rooms. Wish us luck and enjoy the cookies.
Here are some grain-free cookie recipes from other bloggers:
- Almond Butter Banana Cookies from George at The Civilized Caveman
- Paleo Fluffy Puffy Almond Butter (or Sunbutter) Cookies from Shirley at Gluten Free Easily
- Chocolate Chip Cookies from Joshua at Slim Palate
Rebecca says
Mmmm, this recipe looks good but I must say that they’re not technically “sugar free” because of the honey!
Wendy Bussell says
Good fortune with your move!
these sound awesome…can’t wait to try them…thinking that they could be rolled in wax paper and refrigerated for a short amount of time to slice….no need to use the cookie cutter method.
Michele L says
Wow, these sound awesome. Normally, I never eat cookies or baked goods, but these are worth a try. They might make a great hostess gift for a holiday party. They are very different. I do have some almond flour in the house. As soon as the weather cools off, I am going to bake up a batch. I won’t take a lot of convincing to get my husband to try them. Thanks for posting.
seo manchester says
I will bake lemon basil cookies at home.
cheap prescription glasses says
This recipe sounds great. Delicious!
Lisa Daniel says
Best of luck for a worry free move, Elana!! The cookies look wonderful. What a lovely idea to pair the lemon and basil – yumm =)
Mia says
These look delightful! I look forward to trying them. Thank you!
Dawn @Transformed By Food says
These sound great! I love the coconut butter/basil/lemon combo. Great idea.
Selene says
Since I can truly have no sugar in any form – no honey, no dates, no maple syrup – do you think it’s possible to successfully use liquid stevia as the sweetener?
Joni says
You sure can I do it all the time. I also use xylitol. I would do about 1 tsp stevia powder. If you use powder sugar like stevia or xylitol you will have to add a little liquid like coconut milk. Hope this helps.
Joni says
Yes that is why. This is a small amount of liquid to the honey so if you use a powder like stevia or xylitol you may need to add a small amount of liquid. Here is what I had learn that I now use for myself.
1 cup agave nectar = 1.5 tsp stevia + 1/3 cup liquid
If you have ever baked you will have an idea of how the batter should look. I have already made one of her almond cookies with xylitol and it was wonderful. I would say if you want to mix the two you can also the stevia and xylitol.
The xylitol can cause you to run to the bathroom if you eat to much and is as sweet as sugar but has a different after taste. Sometimes will make something more liquid I found but not always. I have built up my body to handle a good amount each day by putting it on like a waffle etc.
Xylitol is great for your teeth and is an anti fungal antibacterial.
So If you go by what I showed you should not need much liquid at all. Maybe nothing. Put the amount of sugar you need and see what the batter looks like. Then I would add a tsp at a time until you see the amount that works for you.
I have been baking and making my own recipes for years so I have a feel for it. I would start off with about 1/3 to 1/2 cup depending on how sweet you want it. Taste your batter. I would start at 1 to 2 Tab of coconut milk and see how that works. Hope I was of help.
Tiffany Lopez says
I use Lankato and stevia and zylitol also. I usually just add an egg to make up for the liquid. I am amazed that this kind of improvising works with Elana’s recipes
Kim says
I literally JUST used up the last of my almond flour and now after seeing this recipe, I deeply regret it! These look amazing!