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
Randa says
I made these the other day (sometime late last week) and put them in the freezer so we could enjoy most of them later. I did taste a couple before putting them in the freezer – deeeelicious!! Even yummy right out of the freezer, and it didn’t take long for us to finish them right off! Such a great combo of flavors.
May says
This recipe was so inspired! The cookies were so quick to make and absolutely delicious. At first bite, I was like “Hmmmm…interesting” but they really are good. Each bite tastes different, sometimes a little more lemony or basily. I was scared that the basil might be too strong, but it’s perfect. Definitely a do again!
Tracee says
I am hosting a blog carnival this month. The theme is grain-free refined sugar-free bars. I am hoping you might be interested in participating: http://mrsedsresearchandrecipes.blogspot.com/2013/07/go-ahead-honey-its-gluten-free-raising.html
Tracee
Laura Jo Moeller says
LOVE LOVE LOVE. I followed the recipe kinda close. I used lemon zest, but it had been drying on the counter for a week (whole lemon). I think it worked great. Basil came straight from the garden, literally. I measured 8 oz almond flour (from fridge), and my honey and coconut butter was near solid. I had to put the ‘dough’ in the microwave for 15 seconds just to help it come together (it was very sand-like). I packed my small cookie scoop, then plopped the ball between two pieces of plastic and used my tortilla press to flatten them. AWwwweeessooommeee…. 6 cookies per baking sheet. First batch was 4 minutes flat. 2nd batch was a bit too brown. Preparing to put in the 3rd tray. I’ll watch it instead of trying to type this comment!! I am totally loving the thin cookie quality of this! THANK YOU for this lovely recipe. ~Laura Jo, Anchorage, Alaska
Laura Jo Moeller says
Third tray of baking was better. I made about 24 wafer thin discs, nice n round. Assembling the third tray was easier too, maybe the dough softened up? I had no problems peeling away the plastic, flipping over onto my hand and peeling the 2nd side of plastic, then carefully placing on cookie sheet. They remained intact. Fast process too. So pretty! I like that I made them smaller and thinner — slows down the devouring processing. I think after they cool more, like all night, they will be very crispy in the morning. Hope so, if not, they’re still awesome.
Laura Jo Moeller says
Not crispy, but still delicious.
Tania says
These cookies look delicious! Thanks for all the great recipes you share with us, and blessings to your family as you move.
exotic travels and vacation says
lemon basil cookies plus coffee in the morning is a great combination.
absolute health and fitness says
I will bake like this at home.
Kemper says
I have lots of Lemon Basil growing so this will be a great recipe to try it in :)
Laura says
So many great flavors in this cookie! Looks so good!
Susie says
I have no coconut butter. Can I use something else?
Ayn says
My guess is coconut oil will work pretty similarly, or real butter (or ghee) would work too.
Susie says
Thank you so much!
Sanna says
I used regular butter, and they were delicious!
Salvegging @ salvegging.blogspot.com says
Good to know-that’s what I plan to do. Di you use cold butter or room temp?
May says
You can easily make your own coconut butter. Just blend dry shredded coconut until it starts to release the “fat”. This usually takes about 10 minutes of pulsing and then pulling it off the sides of the blender with a spatula. It was no biggie for me. This recipe is already so easy. In fact, I made the coconut butter and my own almond flour. The cookies turned out absolutely delicious (just a shade darker than the picture here because of the almond skin).
Ayn says
Thanks for this tip! I’m made the first batch with regular butter. I’m trying this next batch with cocnut butter know that I know this!