Lemon peels help detoxify your body and boost your immune system!
These cookies are what I call a “pantry dessert”. That means that I can whip it up without having to go to the store for anything. These paleo lemon cookies are made with a bunch of ingredients found in many healthy pantries and with some fresh lemons.
Everyone who knows me knows that desserts are not my forte. I oftentimes get an A for effort, but a C for taste. I was the mom who used to burn the chocolate chip cookies that you just had to slice and bake. I attribute this lack of baking ability to the fact that I like to taste as I go and I hate to measure. My daughter is constantly slapping her hand to her forehead in frustration when she watches me bake — she’s a great baker and understands the value of the science behind it.
So, believe me when I tell you, that these paleo lemon cookies are easy. I made them and they came out great the first time. I took the original impressive recipe from a great blog, Texanerin Baking and it’s a winner — even with my not-so-standard adjustments.
These cookies taste like deliciously sweet sugar cookies with a hint of lemon. The first night, we ate a bunch of them because they were so good. The second day, the taste was the same, but the texture changed to be like moist soft macarons. The taste was still just as amazing, but we crumbled them on top of smoothie bowls and yogurt parfaits. I highly recommend that you try this too!
For another great simple cookie, try my Paleo Peanut Butter Cookies.
Here are some of the healing ingredients in these paleo lemon cookies:
Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses zested lemon peel and lemon juice.
Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.
Pure maple syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.
In eastern medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. These cookies contain coconut oil and coconut flour.
In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour.
- ¼ cup coconut oil (I used this great coconut oil)
- ⅓ cup pure maple syrup (here's an organic jug)
- zest of one large lemon
- juice of ½ of a large lemon
- 2 Tbs coconut flour (here's a great one)
- 1-1/3 cups almond flour (I like this one)
- ½ tsp baking soda
- ⅛ tsp salt
- 3 Tbs hemp seeds (optional) (this is the bag I keep in my fridge)
- Preheat the oven to 350°F.
- In a large bowl, whisk the coconut oil, maple syrup, lemon zest, and lemon juice.
- In another bowl, combine the coconut flour, almond flour, baking soda, salt, and hemp seeds.
- Stir the dry ingredients into the wet ingredients.
- Roll the dough into golf-ball size balls and place them on a parchment-lined baking tray, spacing them at least a few inches apart.
- Press down on the cookies with a fork or your hand. (I used a fork, but found it much easier when the fork was wet.)
- I got 13 cookies out of my dough, but whatever you get, is fine.
- Bake until the cookies are slightly brown on the edges and a bit on the tops too; mine took 23 minutes, but the original recipe says to check them after 12 minutes...
- Remove from oven and let cool completely before removing them from the tray.
- I stored my leftovers in a sealed container and they were awesome the next day, just a lot softer. (I highly recommend crumbling them up the next day and topping your yogurt or smoothie bowl with the crumbles...yum!)