I get the cookie-monsters sometimes. When I REALLY want crispy-chewy cookies. When a bowl of strawberries with a drizzle of honey just won’t do to satisfy my sweet tooth, or when a few slices of golden melon for dessert aren’t going to cut it, not even a bowl of my 5-Minute Carob Freezer Fudge *recipe coming soon!*…you know…one of those cookie-monster-moments.
These lemon blueberry cookies from Andrea Wyckoff of Forest and Fauna gave me such a craving for sugar cookies dipped in raw milk that I felt a temper-tantrum coming on if I didn’t have a handful, like, stat.
You know that lovely melody of chewy/warm/crisp/sweet/salty that comes from a savored bite of a delicate cookie fresh out of the oven? That’s what momma needed! I wanted to make sure they weren’t too starchy though, as I’ve been having issues with tubers and the starches that I usually used in my baked goodies. Coconut flour was to be the base of this batter if I was to be able to nosh on the cookies without any bellyaching afterward! Coconut flour’s downside is that is tends to produce a dryer pastry, but when you need a cookie and your body doesn’t like starch, this minor imperfection can be easily overlooked during a cookie-craving-conundrum.
For strict AIP, substitute avocado oil (best substitute) or melted refined coconut oil (next best sub) for the ghee. For a cookie with a lower glycemic index, use coconut nectar and you will have Nectar Cookies! Or you could substitute maple syrup for the honey and you would have Maple Cookies…oh yummmmm.
Edit: *After mixing up the dough, place in the fridge for about 30 minutes if desired. This may not always be necessary since colder weather and cooler kitchens may leave you with an already firm dough. For warmer months and warmer kitchens that result in a runnier dough, go ahead and pop that bad boy in the fridge for a bit.*
Using a mini cookie scoop helps to make the cookies even…and its tidier/easier than rolling little dough balls in your hands. I place them a couple of inches apart on an ungreased, parchment-lined jelly roll pan.
Gently press the dough balls down so that they make flat, round cookie shapes.
Bake at 350 for about 6 to 8 minutes or until they just turn golden brown. (Keep a close eye on them. These cook up fast, and overcooking will make for a crunchy cookie without much chewiness.)
Let them cool completely before transferring them so they don’t crumble.
- In medium mixing bowl, add ghee (or oil), vanilla and honey.
- Sprinkle gelatin over mixture and stir very well, then sprinkle baking soda into mixture and stir very well.
- Add coconut flour and salt and stir well to combine.
- If using a cookie scoop, scoop 1-Tb-sized balls onto parchment-lined jelly roll pan.
- If rolling balls with hands, place dough in refrigerator for about 20 minutes, then roll into 1-Tb-sized balls and place on prepared pan.
- Pat down gently to flatten into rounds.
- Bake at 350 for approximately 6 to 8 minutes or until they just turn golden brown.
- Cool completely before handling.
- Or sneak one while they're still warm...I won't tell 🙂
- Runny dough troubleshooting: After mixing up the dough, you may need to place in the fridge for about 30 minutes. This may not always be necessary since colder weather and cooler kitchens may leave you with an already firm dough. For warmer months and warmer kitchens, go ahead and pop that bad boy in the fridge for a bit.