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
Ingredients
- 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
Instructions
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Preheat oven to 180°C/350°F and line a cookie sheet with baking parchment.
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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.
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With your hands roll into balls and flatten. Place onto the cookie sheet.
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Bake on the middle rack for about 15 minutes. Take out of the oven and after 2 minutes let cool on a wire rack.
