Bright Little Lemon Cookie Bites

✨great for using leftover nut milk pulp (love my   Almond Cow!)

✨easily substitute ingredients

✨subtle citrus flavor - that’ll add some brightness to your day :)

✨soft and chewy bite-sized cookies

✨vegan optional

✨no egg!

Ingredients

• 1 cup of wet almond/coconut pulp

  • if you don’t have left over nut-milk pulp, try to substitute with:

    • 1/2 cup of almonds and 1/2 cup of unsweetened shredded coconut or 1 cup of almonds

    • using your food processor blend together with 2-4 Tablespoons liquid (water or milk) and let sit a few minutes - add one at a time until damp not dripping consistency

    • no food processor? Mince with a sharp knife and let soak in 2-4 Tablespoons of liquid for a few minutes - just enough to sponge up the liquid

• 2 cups flour

• 1/2 tsp baking soda

• 1/2 cups unsweetened coconut shreds/flakes

• 1/2 cup brown sugar

• 1 stick of butter (1/2 cups)

  • can substitute with coconut oil to keep this recipe vegan

• 1 tsp vanilla

• 1 lemon juiced and zested

  • if you only have a half of a lemon, that’s ok! Just make sure to add the liquid necessary for the desired cookie dough consistency

• optional 1/4 tsp ground cardamom

Instructions

1. Preheat oven to 350 degrees. Line your sheet pan with parchment paper or use a non-stick cookie sheet.

2. Combine flour, baking soda, coconut shreds and set aside.

3. Cream together the butter, sugar, and vanilla until softened and smooth.

4. Gradually add dry ingredients to your butter mixture.

5. Add your nut pulp or ground coconut/almond mixture.

6. Add one lemon juiced and zested

7. Once combined, assess dough texture, it should be soft and sticky, not dry or soupy. Depending on where you’re living, liquid ratio may have to be adjusted.

   • I created this recipe here in Minnesota, during a very dry and cold winter day.

8. Using a small cookie scoop (equivalent of 2 teaspoons), scoop the balls of dough onto the cookie sheet roughly 2 inches apart. No need to roll them into symmetrical balls, just roughly scoop the dough and drop ‘em onto the sheet. *yields roughly 4-5 dozen tiny bite-sized lemon cookies! *

9. Bake 10 minutes, until lightly browned and no longer doughy.

   • If using a larger scoop, you may want to add another minute or two.

---

Notes

✨How do you know your cookies are done?✨

• smelling the cookie dough baking is usually a good sign they’re done or close to it

• gently tap the top of the cookie with your finger, no imprint should be left

• the top/center shouldn’t be glossy or wet looking

✨My cookies are too wet, what do I do?✨

• Maybe it’s a little more humid where you live, the elevation is higher, or the liquid ratio didn’t turn out quite like you expected… don’t fret!

  • All you have to do is add a little bit of flour (1 Tablespoon at a time) and only mix until combined into the dough - you don’t want to over mix or you’ll get a tougher crumbly cookie

• You can also let your dough sit in the fridge for about 10 minutes prior to scooping and baking

✨My cookies are too dry, what do I do?✨

• Don’t be afraid to add a little liquid, only 1 Tablespoon at a time and mix only until combined until desired texture is reached.

✨General Baking Tips✨

• Baking on darker pans will make things brown and bake more quickly on the bottom (glassware too) if your cookies aren’t baking quite right, try decreasing the temperature by 25 degrees.

• Baking at higher elevation? You might need to make some changes to the temperature, baking time, and liquid, follow this link here!

✨I don’t generally post recipes, so I’m really excited to hear how these turn out for you, and what variation of this recipe that you use! Comment below :)