You’ll love this healthy lime and coconut cookies recipe! They’re soft inside and slightly crunchy outside, with the perfect kick of lime and a hint of coconut. This recipe is refined-sugar free and vegan.
These healthy lime and coconut cookies are delicious! They’re soft inside and slightly crunchy outside, with the perfect kick of lime and a hint of coconut. They’re simply delicious!
Why you’ll love these cookies
- refined-sugar free (sweetened with maple syrup instead)
- are a clever mix of cashews, pistachio and coconut – no refined flour needed
- vegan
- simple to make
- take 10 mins prep time
- bake in 10 minutes
- freezer friendly
- zesty and delicious!
NOTE: If you’d prefer a more subtle lime flavour simply use the zest and juice of 1 lime for this recipe.
To make your own lime and coconut cookies simply…
Begin by preheating your oven to 160 C (320 F) and line an oven tray with baking paper.
Place the cashews and pistachios into the large bowl of your food processor and blitz until finely chopped.
Add the desiccated coconut, maple syrup, coconut oil, baking powder, pinch of salt and the zest and juice of two limes. Blitz until combined.
Take heaped teaspoons of the mixture and using wet or oiled hands roll the cookies into rounds. Place onto the prepared tray and flatten slightly.
Bake for 8-10 minutes or until golden and set.
Allow to cool slightly before placing the cookies on a wire rack to cool completely.
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
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lime & coconut cookies
- Total Time: 20 mins
- Yield: 20 cookies 1x
Description
You’ll love this healthy lime and coconut cookies recipe! They’re soft inside and slightly crunchy outside, with the perfect kick of lime and a hint of coconut. This recipe is refined-sugar free and vegan.
Ingredients
- 1 1/2 cups (225 grams) cashews
- 1/2 cup (75 grams) pistachios
- 1 cup (80 grams) desiccated coconut
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (50 grams) coconut oil, melted and slightly cooled
- 1/2 teaspoon baking powder
- zest and juice of 2 limes (Note: for a more subtle lime flavour, use 1 lime)
Instructions
- Preheat oven to 160 degrees celsius (320 F). Line an oven tray with baking paper and set aside.
- Place the cashews and pistachios into the bowl of a food processor and process until finely chopped.
- Add the desiccated coconut, maple syrup, coconut oil, baking powder and lime zest and juice to the bowl.
- Blitz until combined.
- Take heaped teaspoons of the mixture and using wet or oiled hands shape into rounds. Arrange on baking tray and flatten slightly.
- Bake for 8-10 minutes or until golden. Allow to cool slightly before placing the cookies on a wire rack to cool completely. Enjoy X
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
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They look amazing! We are a nut free school ( I thought all schools were actually, so I’ve learnt something today)…would you have any suggestions for alternatives.
Hi Sandra! We got lucky this year! I haven’t tested this recipe using an alternative – sorry I can’t give one! But if you search ‘cookies’ on our site we have more ‘nut free’ cookie recipes. I actually need to create a nut free category to make it easier to navigate! Will do. Stay tuned hun. Happy cooking. Kayla xx
Hi Kayla
This recipe is delicious (just one of many on your site!). I just loved the lime in these biscuits but my children not so much unfortunately. I loved the texture and the fact they were so easy to make. Can you suggest some other flavour options I can try? Thank you!
Hi Jane! So so happy to hear you enjoyed the cookies. When I baked our second batch Harry wasn’t the biggest fan of the lime so I whipped up another batch for him using vanilla bean paste (a tablespoon) I also added a dash more coconut oil to pull the dough together. They turned out beautifully. I hope that helps. Kayla X