Sunday, December 6, 2009

... And Then You Drink it All Up

While these weren't made as part of the holiday list I mentioned, they are definitely worth a mention this season! Think about it, if you have someone on your gift list that is vegan (or allergic to dairy or eggs), allergic to chocolate, avoiding refined sugar or who has celiac disease, there's no tastier, easier offering than these tender, shortbread-esque cookies. Spiked with a big hit of tangy lime, the drops are low in added sugar because the secret ingredient - coconut flour - is naturally sweet and (of course) nutty! I used a raw cane sugar (similar to this one) to make these because I adored the "exotic" flavour it lent to the dough.

When I made these cookies (as a gift for one of my awesome friends, and a kickass hairstylist, Christina), I decided to send it into a company called Tropical Traditions that sells a huge array of coconut products, organic food and a host of other health-related goodies. Of course, being me, I promptly forgot about that fact until last night - when I opened up my e-mail inbox to find a note from a rep (Janelle) saying I had won some free product from them! Well, ho-lee-cow! Christmas came early! From what I heard through the grapevine, they are some pretty good cookies... and a nice hint of the Caribbean in the dead of Winter!

So without further ado (but many many thanks to Tropical Traditions), I am re-posting my winning recipe for everyone to see! The non-vegan version is available on the company website, and I'm also sending this post to FoodBlogga's Eat Christmas Cookies event!

Lime In The Coconut [Flour] Cookies
Makes 30
1 cup coconut flour
¾ cup rice flour (I really don't recommend AP for this... if you must though, use 1/2 cup of cornstarch and 1/4 cup of AP)
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. kosher salt
2/3 cup raw sugar
2/3 cup non-hydrogenated margarine
Egg replacer for 2 eggs, prepared
½ tbsp. grated lemon peel
1 tbsp. grated lime peel
2 tbsp. fresh lemon juice
3 tbsp. fresh lime juice
1 tbsp water
  1. Pre-heat oven at 375F.
  2. Mix coconut flour, rice flour, baking soda, baking powder and salt.
  3. In a large mixing bowl beat the sugar, margarine, egg replacers, lemon and lime peels, lemon and lime juices and water.
  4. Mix in flour mixture until well blended.
  5. Shape dough into small balls with your hands and place on an un-greased cookie sheet. They don't spread too much.
  6. Bake 10-12 minutes or until set.
  7. Immediately remove from cookie sheet and cool on a wire rack.
Amount Per Serving
Calories: 85.9
Total Fat: 4.5 g
Cholesterol: 0.0 mg
Sodium: 54.7 mg
Total Carbs: 10.8 g
Dietary Fiber: 1.7 g
Protein: 0.8 g


  1. These are wonderful Sarah, and congratulations on winning the Julia Child books:D

  2. This has been a great week for you!
    Congrats on the winning cookie recipe!

  3. I don't have any of the food allergies you mentioned, but I'd still be happy to eat these cookies!

  4. Yum! You can't beat lime and coconut... These cookies look phenomenal!

  5. Another nice one, Sarah! I have a friend who has celiac and an egg allergy so maybe now I can bake something for her!


Thanks for the feedback!