Lemon Coconut Shortbread Cookies
I baked a batch of Celine’s lemon shortbread cookies using coconut oil instead of butter and they turned out great!
Yield: 24
Lemon Coconut Shortbread Cookies
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
These delicious vegan lemon coconut shortbread cookies taste both light from the lemons and rich from the coconut oil. You will wish you made a double batch!
Ingredients
- 1½ cups all purpose flour
- ½ cup cornstarch
- ½ cup coconut oil
- 2 tsp lemon zest
- 4 Tbsp lemon juice
- ½ cup granulated sugar
- 2 Tbsp oat milk
Instructions
- Cream the sugar and coconut oil in a mixing bowl. Add the lemon zest and lemon juice and mix well.
- Add the flour and cornstarch and stir with a mixing spoon. Then use a pastry cutter or two butter knives to cut the coconut oil into the dry ingredients. Add oat milk while cutting to moisten the mixture as needed.
- Roll the dough out until it's about 1 cm thick. Use cookie cutters to cut out cookie shapes and place them on a baking sheet lined with parchment paper.
- Bake at 350° F for 30 minutes, rotating the pan halfway through.
Notes
The coconut really rounds out the bright lemon taste and is a nice combination. Use more lemon next time though. Celine also says to add some salt.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 96Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 13gFiber: 0gSugar: 4gProtein: 1g
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