Recipe: Paleo Lemon Coconut Cream Cookies

October 25, 2017

Did you know if you go to a paint store, you will find no less than 45 different shares of grey and beige? You'll even find a multitude of greige (yes, that's the actual word for grey + beige). The best part is bringing your husband to a paint store and asking him to spot the difference in the 10 different whites you show him and ask him to care. Babe, white dove IS different than alpine snow!

It's a battle. Anyways, Adam and I are slowly but surely updating our house and doing new stuff to it, including painting. Currently, our entire house is like living in a sandbox. I'm pretty sure when our old owners moved out, they picked a neutral color at Home Depot and painted very single wall the same exact color. It's a pretty sandbox but its one that needs a little Kristen touch, and a little greige.

First things first, the master bedroom. I am in love with this Benjamin Moore color White dove. I stole the idea from my blog crush, Arielle at Something Navy. She painted her master this color and I'm obsessed. I'll be sure to share all the before and after photos.

Let's move on to the cookies. You fabulous Everyday Grace readers LOVED these cookies on Insta-stories. So, this is my thanks for reaching out. You asked, I blogged.

It's fall in Denver finally and the cool weather and the pretty leaves have inspired me to bake. Last Sunday I spent the entire day trying out new recipes with Adam as my taste tester. There's nothing like a cool Sunday with a glass of red wine and some cookies, amiright? I am all about these kind of weekends.

I've never been a cookie fan. If it were up to me, dessert would consist of candy and ice cream. Cookies, pass. Cake, hell no. Cupcakes, I'd rather save the calories. And then I tried the vanilla oreos. If you haven't had these cookies, you are missing out on life's littlest treats. If I had no discipline I would literally eat the entire package of Oreos. I'm not lying here.

When I saw these cookies, I thought hmm... sandwich cookies, yummm. Plus adding the extra layer of coconut cream is the best ever. They are especially the best fresh out of the oven with lots of the fresh cream. Adam told me these are his new favorite cookies and I just might have to agree.

These seem like a lot of work and they kind of are, but look at those ingredients - they're all the ones you'll already have in your pantry. Let's get backing.

  • 1 egg
  • 3/4 cup creamy almond butter
  • 1/3 cup honey
  • 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1./2 teaspoon baking powder
  • pinch of salt
  • 1 tablespoon vegetable oil 
  • 1/4 cup plus 3 tablespoons cold coconut milk - scrape the cream off the top
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon lemon juice
How to Make: 
  1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the egg, almond butter, honey, lemon juice and vanilla. 
  3. In a separate bowl, combine the almond flour, coconut flour, baking soda, baking powder and salt. 
  4. Slowly mix the dry ingredients into the wet ingredients. 
  5. Form the cookie dough into 30 balls and flatten each one. The thinner the crispier. 
  6. Bake the cookies for 9-11 minutes until they just about brown. Allow to cool. 
  7. While the cookies are cooling, making the filing! 
  8. Whisk together the vegetable oil, honey, lemon and vanilla. Beat in the coconut cream until a cream forms. Put in the freezer for about 10 minutes. 
  9. Once the cookies are cooled and the cream is cold, scoop those babies up. 
  10. PS. Store in the refrigerator! They make the cookies a tad soft, but you want that cream cold. 
  11. Enjoy! 
Let's be best friends - pin the image below!

Happy Wednesday friends!

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1 comment

I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen