I love all things Key Lime.
I live about 8 hours from Key West, and believe me, it is WORTH the drive to get all of that key lime goodness in your life.
Key lime margaritas.
Key lime pie.
Key lime rum cake.
Key lime marinated shrimp.
Key lime cookies!
Since we didn’t visit our islands to the south this summer, I figured I needed to whip up something with these tart little gems. While I was at the farmer’s market a few days ago, a beautiful bag of key limes caught my eye! They’ve been sitting on my counter ever since, just begging to be squeezed!
So I squeezed them. And here’s what came out. 😉
These cookies are DELICIOUS! They are made with a variety of gluten free flours, honey, and coconut oil. If you love all things Key Lime (like I do!), you’ll love these!
- 2 large eggs
- 1/2 cup unsalted butter
- 1 cup coconut sugar
- 1 tsp. vanilla extract
- 1 tbsp. key lime zest (sub lemon or lime zest if necessary)
- 1 tsp. lemon or lime essential oil (or lemon extract)
- 1 cup oat flour (you can make your own with oats in the food processor)
- 1 cup brown rice flour
- 1 cup blanched almond flour
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 cup raw honey
- 1/4 cup melted coconut oil
- 1/2 cup key lime juice (fresh or bottled will work)
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- Combine flours, baking soda, baking powder, key lime zest and sea salt together in a bowl. Set aside.
- In another bowl, beat the butter, coconut sugar, eggs, vanilla extract, and lemon oil until creamy.
- Carefully mix in the dry ingredients a cup at a time into the wet ingredients until combined.
- Refrigerate for 30 minutes. While in the fridge, pre-heat oven to 350F and make the glaze by whisking all of the glaze ingredients together. Set aside.
- Scoop out walnut-sized balls of cookie dough and place onto a lighted greased (or parchment paper covered) cookie sheet.
- Bake for 10-11 minutes or until the edges and tops are just golden brown.
- Cool on a rack and drizzle the glaze over each cookie. Enjoy!
