Cookies are an absolute favourite in my house because everyone in my family has a big sweet tooth. They’re eaten mostly as a snack or along with some coffee or tea. Because everybody literally jumps on any batch of cookies I bake they’re gone quicker than I can turn around. But at least that’s a reason to bake cookies often and of course try out and test new recipes. I actually planned to post a new recipe for chocolate cookies but I’m still working on that one. To put it mildly my last try on a great chocolate cookie recipe was a complete disaster. They didn’t turn out at all as I imagined so I still have to improve on that.
But instead I give you this amazing recipe for lemon and polenta cookies. Baked and tested successfully and then tested again. 🙂 They have an amazing lemony taste and fill the house with a warm and heavenly smell. They’re sweet but not overly sweet, so if you like it real sweet then just add a little bit more coconut blossom sugar to the dough and you’re good to go.
Lemon and polenta cookies
- 150 grams quick-cooking polenta
- 150 grams ground blanched almonds
- 2 tsp baking powder
- 3 tbsp melted coconut oil
- 50 grams coconut blossom sugar , use more if you like it sweeter
- Juice and grated peel of 1 organic lemon
- 1/2 tsp ground vanilla
- 100 ml almond milk
Preheat oven to 180°C/350°F and line a cookie sheet with baking parchment.
In a bowl mix polenta, ground almonds, baking powder, vanilla and coconut blossom sugar. Add lemon juice and grated peel, coconut oil and almond milk. Mix thoroughly. The cookie dough should have a slight sticky consistency.
With your hands roll into balls and flatten. Place onto the cookie sheet.
Bake on the middle rack for about 15 minutes. Take out of the oven and after 2 minutes let cool on a wire rack.