Description
A small batch of mini citrus cookies made with coconut sugar. They’re light, crispy and smell fantastic.
Ingredients
- 1 Large Egg Yolk, At Room Temperature
- 1-½ teaspoon Melted Coconut Oil
- ¼ teaspoons Pure Vanilla Extract
- ¼ cups Coconut Sugar
- ¼ cups White Whole Wheat Flour
- ⅛ teaspoons Fine Grain Sea Salt
- ⅛ teaspoons Baking Soda
- 1 teaspoon Finely Grated Lemon Peel
- ½ teaspoons Finely Grated Lime Peel
Preparation
Preheat toaster oven to 350ºF and lightly oil cookie sheet or line it with a toaster oven Silpat.
In a small bowl, whisk together egg yolk and oil until combined. Add vanilla and coconut sugar, whisking well. Using a spoon, stir in the flour, salt, baking soda, grated lemon and lime peel. The dough may seem dry at first just keep stirring until a sticky dough forms.
Drop dough by rounded 1/2 teaspoonfuls at least 1-inch apart onto the prepared baking sheet (the cookies will spread while baking). Bake cookies for 8 to 11 minutes until the tops are set and they are lightly golden browned around the edges.
Allow cookies to cool completely on the baking sheet before enjoying.
