These gluten-free lime cookies have a tangy citrus kick and a hint of earthy spirulina, topped with a light coconut whipped cream, creating a delightful and health-conscious treat.
For the cookies:
¼ cup lime juice
Zest from two limes
½ cup maple syrup
1 cup gluten free all purpose flour
1 cup almond flour
1 teaspoon Hawaiian Spirulina
1 teaspoon baking powder
⅛ teaspoon salt
For the whipped cream:
1 can coconut cream (or full fat coconut milk), refrigerated overnight
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Mix all the cookie ingredients together until combined and roll into heaped tablespoon sized cookies. Flatten them slightly on the parchment or silicone mat lined cookie sheet, they don’t spread much when baking.
- Bake for 10-15 minutes, until the bottoms are ever so lightly golden.
- Let cool entirely, while they cool make the whipped cream.
- For the whipped cream, scoop out on the cream part of the can (when refrigerated the cream should separate from the coconut water, we want as little liquid as possible here!) and use a hand mixer to whip until light and fluffy.
- Once the cookies are entirely cooled, dollop, or use a piping bag to swirl, whipped cream on each cookie. Enjoy! Store leftovers in the fridge.
