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
Darlene says
How would you sub the honey for dates to make Whole 30 compliant?
RC says
I haven’t tried using dates, but I thought the cookie dough texture reminded me a bit of Larabars, so I think dates would work. You would have to check for a cashew bar recipe to figure out the amount.
Darlene says
How would you substitute the honey for dates to make these Whole 30 compliant?
bobbi kennedy says
Any baked goods are off limits for Whole 30, even if the ingredients are compliant.
Karyn says
I have made these cookies as written (very good – delicate flavor) and again tonight with a few modifications.
1 TBS chopped fresh rosemary instead of basil
Juice + zest from one lemon
1/2 tsp pure lemon extract
1/4 tsp Penzy’s pure powdered lemon zest
increased celtic salt to 1/2 tsp
They are incredible! The lemon flavor and texture are lovely and fresh and the rosemary and extra hint of salt make this a very grown-up cookie.
Mary says
Love these cookies! They are so delicious and light. I’ve made them many times. Trying them along with fresh peaches and strawberries for a chocolate fondue dessert party this week!
Jason says
These are amazing. I actually used macadamia ground into a butter instead of the the almond flour. Gives them an amazing texture.
Mia says
Darn it! I subbed coconut butter for regular butter and the bottoms scorched terribly even pulling them out at 6 minutes.
Chenoa says
I just made these in my solar oven and used my sons miniature cookie cutters and they turned out beautifully. Thanks so much Elana!
Elle says
I love the combination of lemon and basil in food, but have never thought to have try it in baking.
Citrus desserts are one of my favourites, so this will definitely be going on my to-bake list.
However, it’s been so warm lately that I have not been in the mood to turn on the hot, hot oven. I may have to wait a bit for the weather to cool down before trying these.
I don’t have any coconut butter at home, but I just picked up some coconut oil for the first time two days ago (I love the flavor it adds!). I think I will try substituting it for the coconut butter.
Jacqui says
These cookies sound amazing and I’ll add them to my “to bake” list this week! I love that they use coconut butter, which is my new (hopefully healthy) addiction.
Melissa says
Your cookies look WAY better than the ones that ones you based them on. Way to go! :)